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Nutrition - Facts for Beef, variety meats and by-products, kidneys, cooked, simmered
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Beef, variety meats and by-products, kidneys, cooked, simmered.
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Beef, variety meats and by-products, kidneys, cooked, simmered

Calories 158 Calories from Fat 41
(26%)
 [1]
% Total Quantity
Total Fat 5g 5%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol 716mg 0.72%
Sodium 94mg 0.09%
Potassium 135mg 0.14%
Total Carbohydrate 0g 0%
Protein 27g 27%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 1.31 g
Caffeine 0.00 mg
Calcium, Ca 19.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 716.00 mg
Choline, total 513.20 mg
Copper, Cu 0.56 mg
Cryptoxanthin, beta 0.00 mcg
Energy 663.00 kJ
Energy 158.00 kcal
Fatty acids, total monounsaturated 0.71 g
Fatty acids, total polyunsaturated 0.83 g
Fatty acids, total saturated 1.07 g
Fatty acids, total trans 0.20 g
Fiber, total dietary 0.00 g
Folate, DFE 83.00 mcg_DFE
Folate, food 83.00 mcg
Folate, total 83.00 mcg
Folic acid 0.00 mcg
Iron, Fe 5.80 mg
Lutein + zeaxanthin 0.00 mcg
Lycopene 23.00 mcg
Magnesium, Mg 12.00 mg
Manganese, Mn 0.18 mg
Niacin 3.92 mg
Pantothenic acid 1.56 mg
Phosphorus, P 304.00 mg
Potassium, K 135.00 mg
Protein 27.27 g
Retinol 0.00 mcg
Riboflavin 2.97 mg
Selenium, Se 168.00 mcg
Sodium, Na 94.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.16 mg
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 4.65 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 24.90 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.39 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 45.00 IU
Vitamin D (D2 + D3) 1.10 mcg
Vitamin D3 (cholecalciferol) 1.10 mcg
Vitamin E (alpha-tocopherol) 0.08 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 66.88 g
Zinc, Zn 2.84 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J. L. Montgomery, F. C. Parrish, D. C. Beitz, R. L. Horst, E. J. Huff-Lonergan, A. H. Trenkle. "The use of vitamin D3 to improve beef tenderness.". 2000 J. Animal Science 78 Pg. 2615 - 2621
  3. J. L. Montgomery, J. R. Blanton, Jr., R. L. Horst, M. L. Galyean, K. J. Morrow, Jr., D. B. Wester, M.F. Miller. "Effects of biological type of beef steers on vitamin D, calcium, and phosphorus status.". 2004 J. Animal Sci. 82 Pg. 2043 - 2049
  4. Nutrient Data Laboratory, ARS, USDA. "Variety Meats All Food Groups". 2003 Beltsville MD

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