Meat
Kidney
Pork kidney is a lobed filter organ with a strong flavour that mellows when cores are trimmed and the meat is soaked or briefly blanched. British steak-and-kidney pies and Chinese stir-fried kidney show both long and fast paths. Halve, snip out the white core, soak in milk or salted water, then sauté hot and fast or dice into pies. Do not stew into grey rubber without enough liquid and time. Pair with mustard, black pepper, and alliums. Fresh kidneys smell clean, not ammonia-sharp.
Track this ingredient
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 6.36 g
- Saturated Fat 2.54 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.59 g
- Cholesterol 238 mg
- Sodium 59.1 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 72.1 g
- Energy 133 kcal
- Water 72.1 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.36 g
- Saturated Fat 2.54 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.59 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 278 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.76 mg
- Vitamin B2 — Riboflavin 1.62 mg
- Vitamin B3 — Niacin 12.9 mg
- Vitamin B5 — Pantothenic Acid 4.25 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 31.3 µg
- Vitamin B9 — Folate 207 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 361 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 238 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.76 · vitamin-b2-riboflavin: 1.62 · vitamin-b3-niacin: 12.87 · vitamin-b5-pantothenic-acid: 4.25 · vitamin-b6: 0.42 · vitamin-b7-biotin: 31.3 · vitamin-b9-folate: 206.8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
History
British savoury pies made pork and beef kidney a standard butcher’s request.
Chinese wok cookery flash-fried kidney with celery and chilli for banquet plates.
Farmhouse breakfasts grilled kidneys when offal was still everyday protein.