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Beef Kidneys
Beef kidney is great as an entrée and makes a wonderful addition to a variety of dishes, such as stew, picadillo, empanadas and stuffed peppers. Trim into 1-inch strips and soak in buttermilk or cold water with vinegar two hours prior to cooking. You can cook kidney low and slow or pan-fry.
• Good source of protein
• Excellent source of vitamin C
• Excellent source of vitamin A
• Excellent source of iron
Serving Size | 4 oz. (112g) |
---|---|
Servings Per Container | Varied |
Amount Per Serving | |
Calories | 110 |
Calories from Fat | 30 |
% Daily Value* | |
Total Fat 3.5g | 5% |
Saturated Fat 1g | 5% |
Cholesterol 460mg | 153% |
Sodium 200mg | 8% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Sugars 0g | |
Protein 19g | 36% |
Vitamin A
30%
Vitamin C
20%
Calcium
2%
Iron
30%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. |
• Beef Kidneys Featured Recipe •
Kidneys in Sherry Sauce
View Recipe![family cooking together](https://rumbameats.com/wp-content/uploads/2023/05/02-Home_Page_LaFamilia_Module_Half-768x614-1.jpg)
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