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
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