United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  10107, Pork, fresh, variety meats and by-products, kidneys, cooked, braised
heading Nutrient Unit
Value per 100 g

cup 140g

oz 85g
Proximates Water g 68.70 96.18 58.40
Proximates Energy kcal 151 211 128
Proximates Protein g 25.40 35.56 21.59
Proximates Total lipid (fat) g 4.70 6.58 4.00
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 13 18 11
Minerals Iron, Fe mg 5.29 7.41 4.50
Minerals Magnesium, Mg mg 18 25 15
Minerals Phosphorus, P mg 240 336 204
Minerals Potassium, K mg 143 200 122
Minerals Sodium, Na mg 80 112 68
Minerals Zinc, Zn mg 4.15 5.81 3.53
Vitamins Vitamin C, total ascorbic acid mg 10.6 14.8 9.0
Vitamins Thiamin mg 0.396 0.554 0.337
Vitamins Riboflavin mg 1.586 2.220 1.348
Vitamins Niacin mg 5.785 8.099 4.917
Vitamins Vitamin B-6 mg 0.460 0.644 0.391
Vitamins Folate, DFE µg 41 57 35
Vitamins Vitamin B-12 µg 7.79 10.91 6.62
Vitamins Vitamin A, RAE µg 78 109 66
Vitamins Vitamin A, IU IU 260 364 221
Lipids Fatty acids, total saturated g 1.510 2.114 1.283
Lipids Fatty acids, total monounsaturated g 1.550 2.170 1.318
Lipids Fatty acids, total polyunsaturated g 0.380 0.532 0.323
Lipids Cholesterol mg 480 672 408