Meat
Kidney
Goat kidney is a small offal item with mineral flavour that rewards cleaning and quick cooking. Split, trim the core, and cook hot with onions, spice, or mustard-based sauces. Freshness is non-negotiable. Sauté or grill briefly; longer stews work when the recipe expects soft texture. Serve small portions as part of mixed grills or breakfast plates. Use the same day when possible.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.12 g
- Saturated Fat 2.45 g
- Trans Fat 0.12 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 1.53 g
- Cholesterol 249 mg
- Sodium 57.7 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72 g
- Energy 131 kcal
- Water 72 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.12 g
- Saturated Fat 2.45 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 1.53 g
- Omega-3 0.23 g
- Trans Fat 0.12 g
- Vitamins 266 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.56 mg
- Vitamin B3 — Niacin 12.3 mg
- Vitamin B5 — Pantothenic Acid 4.07 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 29.9 µg
- Vitamin B9 — Folate 198 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 295 mg
- Major Minerals 294 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 249 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.56 · vitamin-b3-niacin: 12.33 · vitamin-b5-pantothenic-acid: 4.07 · vitamin-b6: 0.4 · vitamin-b7-biotin: 29.9 · vitamin-b9-folate: 197.7 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British mixed grills included goat kidney in rural districts.
Indian dry and wet masala dishes featured goat kidney.
Specialty offal menus returned goat kidney to urban restaurant plates.