Kidney nutrition

Kidney nutrition

4 oz worth of kidney nutrition (beef, uncooked):

147 cal;
17.5 mg protein (complete);
7.6 gm fat;
1 gm carbohydrate;
12 mg calcium;
248 mg phosphorus;
8.4 mg iron;
199 mg sodium;
255 mg potassium;
782 units A;
.4 mg B-1;
3 mg B-2;
7.3 mg niacin;
17 mg C;
425 gm cholesterol.

Considered an organ meat, kidney, like liver, is extremely nutritious. Rich in iron and many trace minerals, kidney is good for anemia of all types; it is also an excellent source of protein, necessary for energy producing enzymes, normal digestion, general attractiveness, growth, and vigor. Kidney provides a good amount of B vitamins, needed for the production of energy, and including B-12, vital for the well being of the nervous system and for general health, and an aid against pernicious anemia. Kidney is low in saturated fats, but rather high in cholesterol, so it is best eaten infrequently by those with heart problems or high cholesterol levels. For maximum nutritional value, as well as good taste, kidney must be prepared and cooked with care. The white connective tissue surrounding the kidneys much be cut away before they are washed or otherwise prepared. The kidneys should not be soaked or washed for a long time, because many of the vitamins and minerals are water soluble and would thus be lost. To improve nutritional value of ground meats, ground kidney may be mixed in.