Cooked Beef Kidney: Calories, B12 and Cholesterol

Cooked Beef Kidney

100 g

Calculation basis: USDA13324 simmered beef kidney, cooked edible weight; raw and fried preparations differ.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

158kcal

Carbohydrate0 g 0%

Protein27.3 g 69%

Fat4.7 g 26%

Cooked Beef Kidney Nutrition Values

Nutrients	100 g	1 100 grams cooked kidney
Calories(kcal)	158	158
Carbohydrate (g)	0	0
Protein (g)	27.27	27.27
Fat (g)	4.65	4.65
Fiber (g)	0	0
Cholesterol (mg)	716	716
Sodium (mg)	94	94
Potassium (mg)	135	135
Calcium (mg)	19	19
Iron (mg)	5.8	5.8
Vitamin A (µg RAE)	0	0
Vitamin C (mg)	0	0

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Cooked beef kidney: protein alongside cholesterol

This USDA reference describes edible beef kidney cooked by simmering. Kidney fried in oil, skewered kidney and dishes with sauces have different compositions. The weights refer to cooked food, so do not enter a raw ingredient weight as though it were the finished portion.

Calories in 100 grams and a serving

100 grams provides 158 kcal and 27.27 grams of protein. The source's 85 gram measure provides 134 kcal; a weighed 150 gram amount provides 237 kcal. Kidneys and the amount removed during trimming vary, so no fixed weight is assigned to one kidney. Added oil and sauce need their own calculation.

B12, iron and a high cholesterol content

Per 100 grams, the reference lists 24.9 micrograms of B12, 5.8 mg of iron and 716 mg of cholesterol. Its nutrients are not a reason to recommend large, frequent portions. If you follow a cholesterol-limited eating plan, consider both the amount and frequency within that plan.

Kidney is not the same organ as liver. This record reports 0 micrograms RAE of vitamin A, so liver's high vitamin A content must not be transferred to kidney. Sheep or lamb kidney also needs its own reference. A nutrient table does not establish that a food treats anaemia or another condition.

When comparing organ meats, use cooked beef tongue’s B12 and iron values separately; kidney, tongue and liver do not share one vitamin profile.

Beef spleen is a separate example: a weighed 50 g cooked amount provides 19.68 mg iron. That concentration cannot be transferred to kidney and does not replace anaemia treatment; equal offal portions do not have equal nutrient profiles.

Cooking and weighing

USDA recommends cooking organ meats, including kidney, to at least 160°F (71.1°C), checked with a food thermometer. Colour or tenderness cannot replace that measurement. Weigh the edible portion after cooking; water loss varies between methods. Count the vegetables and grains alongside it separately when calculating the meal.