United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17196, Lamb, variety meats and by-products, kidneys, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85g

unit, cooked (yield from 1 lb raw meat) 255g
Proximates Water g 70.45 59.88 179.65
Proximates Energy kcal 137 116 349
Proximates Protein g 23.65 20.10 60.31
Proximates Total lipid (fat) g 3.62 3.08 9.23
Proximates Carbohydrate, by difference g 0.99 0.84 2.52
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 18 15 46
Minerals Iron, Fe mg 12.40 10.54 31.62
Minerals Magnesium, Mg mg 20 17 51
Minerals Phosphorus, P mg 290 246 740
Minerals Potassium, K mg 178 151 454
Minerals Sodium, Na mg 151 128 385
Minerals Zinc, Zn mg 3.80 3.23 9.69
Vitamins Vitamin C, total ascorbic acid mg 12.0 10.2 30.6
Vitamins Thiamin mg 0.350 0.298 0.892
Vitamins Riboflavin mg 2.070 1.759 5.278
Vitamins Niacin mg 5.990 5.092 15.274
Vitamins Vitamin B-6 mg 0.120 0.102 0.306
Vitamins Folate, DFE µg 81 69 207
Vitamins Vitamin B-12 µg 78.90 67.07 201.20
Vitamins Vitamin A, RAE µg 137 116 349
Vitamins Vitamin A, IU IU 455 387 1160
Lipids Fatty acids, total saturated g 1.230 1.045 3.136
Lipids Fatty acids, total monounsaturated g 0.770 0.655 1.964
Lipids Fatty acids, total polyunsaturated g 0.670 0.570 1.709
Lipids Cholesterol mg 565 480 1441