Meat
Kidney
Rabbit kidney has assertive flavour for traditional stews, pies and mixed grills. Core and soak per regional habit if desired. Cook quick-pink or long-stewed; mustard and wine help. Use only very fresh kidneys.
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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 6.22 g
- Saturated Fat 2.49 g
- Trans Fat 0.12 g
- Monounsaturated Fat 2.18 g
- Polyunsaturated Fat 1.55 g
- Cholesterol 235 mg
- Sodium 57.8 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 71.9 g
- Energy 132 kcal
- Water 71.9 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.22 g
- Saturated Fat 2.49 g
- Monounsaturated Fat 2.18 g
- Polyunsaturated Fat 1.55 g
- Omega-3 0.23 g
- Trans Fat 0.12 g
- Vitamins 301 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.77 mg
- Vitamin B3 — Niacin 14 mg
- Vitamin B5 — Pantothenic Acid 4.63 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 34.2 µg
- Vitamin B9 — Folate 226 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 351 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 235 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.77 · vitamin-b3-niacin: 14.01 · vitamin-b5-pantothenic-acid: 4.63 · vitamin-b6: 0.46 · vitamin-b7-biotin: 34.2 · vitamin-b9-folate: 225.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
History
French mustard rabbit and Spanish rice dishes codified classic treatments. Cooks treated kidney of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, kidney was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.
French mustard rabbit and Spanish rice dishes codified classic treatments; kidney of rabbit took a named place in that kitchen trade.