Beef, variety meats and by-products, kidneys, cooked, simmered
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 3.0 MG | 228% | |
| Niacin | 3.9 MG | 25% | |
| Pantothenic acid | 1.6 MG | 31% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 83 UG | 21% | |
| Choline, total | 513.2 MG | 93% | |
| Vitamin B-12 | 24.9 UG | 1038% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 1.1 UG | 6% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 5.8 MG | 32% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 304 MG | 24% | |
| Potassium, K | 135 MG | 3% | |
| Sodium, Na | 94 MG | 4% | |
| Zinc, Zn | 2.8 MG | 26% | |
| Copper, Cu | 0.6 MG | 63% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 168 UG | 305% |
Nutrition Highlights
- Excellent source of protein with 27.3g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (32% DV).
- Good source of Phosphorus, P (24% DV).
- Good source of Zinc, Zn (26% DV).
- Rich source of Copper, Cu (63% of Daily Value per 100g).
- Rich source of Selenium, Se (305% of Daily Value per 100g).
About Beef, variety meats and by-products, kidneys, cooked, simmered
Often overlooked in favor of more familiar cuts, this organ meat is a nutrient-dense option that delivers a concentrated source of high-quality protein with minimal carbohydrates or fat. A 100-gram serving provides over a quarter of its weight in protein, making it comparable to other lean meats in terms of muscle-building potential. It's also rich in essential micronutrients such as iron, vitamin B12, and selenium, which support energy production, red blood cell formation, and immune function. The iron content is particularly notable—heme iron from animal sources is more readily absorbed by the body than plant-based forms, making this an excellent choice for those needing to boost their iron intake.
In the kitchen, it's most commonly prepared by simmering or braising, which helps tenderize its firm texture and mellow its distinctive flavor. Popular in cuisines around the world, it can be sliced and added to stews, sautéed with onions, or incorporated into pâtés and terrines. Its robust taste pairs well with bold seasonings like garlic, thyme, and mustard, and it benefits from slow cooking to enhance tenderness. While its unique flavor may take some getting used to, it's a versatile and economical way to add variety and nutrition to meals, especially for those looking to expand beyond standard muscle meats.
Compare Beef, variety meats and by-products, kidneys, cooked, simmered
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