Kidney, lamb, fried in corn oil

Lamb kidney is an organ meat, also known as offal. The figures here describe lamb kidney with the skin and core removed, fried in corn oil. It mainly provides protein and fat, alongside vitamins and minerals. Per 100g, it contains 24g of protein, 10g of fat, 11mg of iron and 54µg of vitamin B12.

Protein supports the maintenance and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood, while vitamin B12 supports normal nerve function and red blood cell formation. This food also contains cholesterol, which is distinct from the fat content listed above. Full nutrient figures, including energy, salt and cholesterol, are in the tables below.