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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef kidneys are highly nutritious, often considered a superfood among organ meats. They are packed with essential vitamins and minerals, particularly B vitamins, iron, and selenium, which support various bodily functions. However, like all organ meats, they should be consumed in moderation due to their purine content.
Beef kidneys are an excellent source of Vitamin B12, heme iron, and selenium, crucial for energy, blood health, and immune function. Per 100g, they provide approximately 99 calories, 17.4g protein, 0.29g carbohydrates, and 3.09g fat, making them a protein-rich and low-carb option.
Yes, beef kidneys can be beneficial for weight loss due to their high protein content and low calorie count. The protein helps promote satiety, reducing overall food intake, while the rich nutrient profile supports metabolic health. They are also very low in carbohydrates and fat.
Absolutely. With only 0.29g of carbohydrates per 100g, beef kidneys are an excellent choice for ketogenic and low-carb diets. They provide a significant amount of protein and essential micronutrients without adding many carbs.
Yes, raw beef kidneys are naturally gluten-free. As an unprocessed meat product, they do not contain any gluten. However, always check ingredients if consuming processed kidney products or dishes to ensure no gluten-containing additives are present.
Before cooking, beef kidneys typically require trimming to remove any tough membranes, fat, and tubes. They are often soaked in water, milk, or or a mild acid like vinegar for 30-60 minutes to help reduce their strong flavor and odor. After soaking, rinse them thoroughly and pat dry.
raw beef kidneys is a versatile ingredient found in cuisines around the world. With 99 calories per 100g and 17.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Beef kidneys have a distinct, strong, and somewhat gamey flavor, often described as 'offal-y.' They are commonly sliced and quickly pan-fried, stewed, or braised in dishes like steak and kidney pie. Proper preparation, including soaking, helps mellow their intense taste.
Store raw beef kidneys in the coldest part of your refrigerator, ideally in their original packaging or a sealed container, for 1-2 days. Fresh kidneys should have a uniform reddish-brown color, be firm to the touch, and have a mild, slightly metallic smell, not a strong or ammonia-like odor.
While some cultures consume certain organ meats raw, it is generally not recommended to eat raw beef kidneys due to the risk of bacterial contamination (e.g., E. coli, Salmonella). Cooking them thoroughly to an internal temperature of 160°F (71°C) is essential for food safety.
Beef kidneys are high in purines, which can increase uric acid levels, so individuals with gout should consume them sparingly. They also contain cholesterol, and while dietary cholesterol's impact is debated, moderation is key. Always ensure they are thoroughly cooked to eliminate pathogens.