Everything You Need To Know About Eating Kidney
Kidneys: A Nutritional Powerhouse
Kidneys are rich in many nutrients such as riboflavin, vitamin B12, iron, and selenium. They also contain Vitamin K2, which helps to distribute calcium throughout the body where it is needed most.
They are good sources of protein, zinc, Vitamin A, copper, and folate. Just one 100-gram portion, or 3.5-ounce, serving of kidney contains about 20 grams of protein. Other nutritional benefits of kidneys include:
- Riboflavin raises the metabolic rate, which boosts energy levels
- Vitamin B12 and Folate promotes healthy brain function, and benefits the nervous system
- Iron keeps fatigue at bay and keeps body tissues oxygenated
- Selenium is an antioxidant that boosts the immune system and protects the body's cells from oxidative damage caused by free radicals and environmental toxins
- Vitamin K2 activates the calcium-binding actions of two proteins — matrix GLA protein and osteocalcin, which help to build and maintain bones
- Copper is a powerful antioxidant that helps with iron absorption as well as strengthens connective tissue
- Zinc is essential for healthy thyroid function and helps the body heal from wounds, and protects the body's cells from oxidative damage caused by free radicals and environmental toxins
- Vitamin A strengthens both the digestive and respiratory system
It's ideal to get vitamins and minerals through food, however if you struggle with preparing and cooking organ meats, desiccated organ supplements will be the next best thing.
Find out more about our Australian Grass-Feed Beef Organ capsules here.
