Meat

Kidney

Kidney of Wild Boar needs core cleaned of suet and membrane. Soak, then sauté or pie. Buy fresh. Cook wild boar kidney to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Stews, roasts, sausage, and ragù show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoastedStewed

Traits

Butcher CutCulinary PartKidneyQuick Or StewTraditionalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 136

Amount per 100 g

Total Fat 6.63 g
Saturated Fat 2.65 g
Trans Fat 0.13 g
Monounsaturated Fat 2.32 g
Polyunsaturated Fat 1.66 g
Cholesterol 239 mg
Sodium 58.2 mg
Salt 0.14 g
Total Carbohydrate 1 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 72.3 g

Detailed nutrients

Energy 136 kcal
Water 72.3 g
Carbohydrates 1 g
Protein 18 g
Fat 6.63 g
- Saturated Fat 2.65 g
- Monounsaturated Fat 2.32 g
- Polyunsaturated Fat 1.66 g
  - Omega-3 0.25 g
- Trans Fat 0.13 g
Vitamins 284 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 1.66 mg
- Vitamin B3 — Niacin 13.2 mg
- Vitamin B5 — Pantothenic Acid 4.35 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 32.1 µg
- Vitamin B9 — Folate 212 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
Minerals 342 mg
- Major Minerals 340 mg
  - Calcium 26 mg
  - Sodium 58.2 mg
  - Potassium 256 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 239 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 1.66 · vitamin-b3-niacin: 13.17 · vitamin-b5-pantothenic-acid: 4.35 · vitamin-b6: 0.43 · vitamin-b7-biotin: 32.1 · vitamin-b9-folate: 211.7 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·

Minerals

Sodium: 58.21 · Potassium: 256 · Calcium: 26 · Iron: 1.5 ·

Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.

History

1800

Butchers charted kidney of wild boar as cookery specialised by muscle and joint.

1950

Retail packing standardised kidney portions of wild boar for home kitchens.

2000

Ready-to-cook kidney packs of wild boar expanded for convenience cooking.