sheep kidneys
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sheep kidneys are highly nutritious and considered a 'superfood' in terms of density. They are an excellent source of Vitamin B12 for nerve health, heme iron for preventing anemia, and selenium, which acts as a powerful antioxidant to support the immune system.
A 100g serving of sheep kidneys provides approximately 16.22g of high-quality protein and only 91.78 calories. This makes them a very lean, high-protein food choice suitable for various health-conscious diets.
Sheep kidneys are excellent for weight loss because they are low in calories and fat (less than 3g per 100g) while being high in protein. The high protein content helps increase satiety, which can reduce overall calorie intake throughout the day.
Yes, sheep kidneys are ideal for keto and low-carb diets as they contain 0g of carbohydrates. While they are leaner than some other organ meats, they provide essential micronutrients that are sometimes difficult to obtain on restrictive diets.
To prepare sheep kidneys, first remove the thin outer membrane and slice them in half to cut out the white fatty core. Many people recommend soaking them in milk or lightly salted water for about 30 minutes to mellow the strong, gamey flavor before cooking.
Sheep kidneys have a rich, earthy, and slightly metallic flavor with a firm but tender texture. They are generally milder than beef kidneys but have a more pronounced 'gamey' taste compared to muscle meats like steak.
The key to tender kidneys is cooking them very quickly over high heat, such as sautéing or flash-frying. Overcooking causes the proteins to tighten, resulting in a rubbery texture; they are best enjoyed when still slightly pink in the center.
sheep kidneys is a versatile ingredient found in cuisines around the world. With 91.78 calories per 100g and 16.22 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh sheep kidneys are highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. If you do not plan to cook them immediately, they should be frozen in airtight packaging.
Fresh kidneys should have a bright, deep red color and a shiny, moist surface. They should feel firm to the touch and have a clean, slightly metallic scent; avoid any that smell like ammonia, feel slimy, or appear dull in color.
In their natural state, sheep kidneys are 100% gluten-free. However, they are frequently prepared in dishes like 'Devilled Kidneys' which use flour for coating or sauces, so always check the ingredients if you have a gluten sensitivity.