Veal Kidney

About this record

Veal Kidney is listed here under Meat & Poultry, with the preparation “Stewed”, from the source record “Veal, variety meats and by-products, kidneys, cooked, braised”. 28 of 34 nutrients have a value per 100 g (missing here: Iodine, Vitamin D, Vitamin E, Vitamin K (phylloquinone), Biotin (B7), Choline; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Riboflavin (B2): 11th of 744 foods with a value (1.99 mg per 100 g)
• Selenium: 11th of 640 foods with a value (100 µg per 100 g)
• Vitamin B12: 8th of 322 foods with a value (36.9 µg per 100 g)
• Phenylalanine: 35th of 498 foods with a value (1.25 g per 100 g)
• Tryptophan: 39th of 492 foods with a value (0.338 g per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Raw

Source record: Veal, variety meats and by-products, kidneys, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Veal, variety meats and by-products, kidneys, cooked, braised” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Veal, kidney, braised” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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