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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal kidneys are highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Look for kidneys that are firm, shiny, and have a uniform pale reddish-brown color without any strong ammonia smell.
Yes, they can be frozen for 3-4 months. For best results, wrap them tightly in plastic wrap and then place in a freezer bag.
Peel off the outer membrane, slice the kidney in half, and use kitchen shears to snip out the white fatty core and tubes.
Lamb kidneys are the closest substitute in terms of size and tenderness. Beef kidneys can be used but have a much stronger flavor.
Soaking helps neutralize the strong 'offal' or uric acid scent and results in a milder, cleaner flavor.
They are incredibly nutrient-dense, providing massive amounts of B12, iron, and selenium, though they are very high in cholesterol.
They are popular in French cuisine (Rognons de Veau), British steak and kidney pie, and devilled kidneys on toast.
raw veal kidneys is a versatile ingredient found in cuisines around the world. With 103 calories per 100g and 16.3 grams of protein, it's a nutritious addition to many dishes.
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