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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, braised pork kidneys are highly nutritious and nutrient-dense. They are an excellent source of Vitamin B12, selenium, and heme iron, which support nerve function and immune health. However, like most organ meats, they are high in cholesterol, so they should be consumed in moderation as part of a balanced diet.
Braised pork kidneys are a high-protein food, providing approximately 25.4g of complete protein per 100g serving. This makes them an excellent option for muscle maintenance, repair, and overall satiety.
Yes, they are very keto-friendly as they contain only 0.9g of carbohydrates per 100g. They are also moderate in fat (4.7g), making them a suitable protein source for low-carb and ketogenic lifestyles, provided the braising liquid does not contain added sugars.
Pork kidneys have a distinct, earthy, and slightly metallic flavor with a firm, tender, and somewhat 'snappy' texture. Braising them helps to mellow their strong flavor as they absorb the savory notes of the cooking liquid and aromatics.
Proper preparation is key: you must remove the white inner core (the pelvis) and soak the sliced kidneys in salted water, milk, or lemon juice for 30-60 minutes. This process helps neutralize the strong ammonia-like odor and ensures a cleaner flavor after cooking.
Yes, they are an exceptional food for preventing or managing anemia because they are rich in heme iron. Heme iron is the form of iron most easily absorbed by the human body, which is essential for healthy red blood cell production.
braised cooked pork kidneys is a versatile ingredient found in cuisines around the world. With 151 calories per 100g and 25.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While the kidneys themselves are naturally gluten-free, the braising liquid often contains soy sauce or flour for thickening. To ensure they are gluten-free, use tamari instead of soy sauce and avoid using wheat flour to coat the meat or thicken the sauce.
Once cooked, braised pork kidneys should be stored in an airtight container in the refrigerator, where they will stay fresh for 3 to 4 days. Always ensure they have cooled to room temperature before sealing them in a container.
Yes, you can freeze braised pork kidneys for up to 2-3 months. It is best to freeze them along with some of the braising liquid in a freezer-safe bag or container to help preserve the texture and prevent the meat from drying out.
Fresh pork kidneys should have a deep reddish-brown color, a glossy surface, and a firm texture. Avoid kidneys that appear dull, have dark spots, or possess an overpowering, unpleasant odor that persists even after a quick rinse.