Calories in pig kidney: 86 kcal per 100 g

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

2.7 gFat

15.5 gProtein

80 gWater

1.8 gMinerals and the rest

2.7 gFat
15.5 gProtein
80 gWater
1.8 gMinerals and the rest

Below average for meat

Pig kidney is 86 kcal per 100 g. The 253 meat in this database average 241.

Pig kidney86

Meat average241

Low in sugar

0 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per portion0 g

Salt, per portion0.5 g

Vitamins and minerals in pig kidney

Eleven of the 22 reach the “high in” level, led by vitamin B12.

1600 %

Vitamin B12

0.04 mg in a 100 g portion

9th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Selenium0.15 mg273 %

Riboflavin (vitamin B2)2.6 mg184 %

Niacin (vitamin B3)11.1 mg69 %

Biotin0.032 mg64 %

Thiamin (vitamin B1)0.56 mg51 %

Also high in

A source of

Show all 22 with amounts

Vitamin B120.04 mg, 1600 %

Selenium0.15 mg, 273 %

Riboflavin (vitamin B2)2.6 mg, 184 %

Niacin (vitamin B3)11.1 mg, 69 %

Biotin0.032 mg, 64 %

Thiamin (vitamin B1)0.56 mg, 51 %

Pantothenic acid (vitamin B5)3 mg, 50 %

Iron6.4 mg, 46 %

Copper0.43 mg, 43 %

Chloride330 mg, 41 %

Phosphorus250 mg, 36 %

Vitamin B60.39 mg, 28 %

Zinc2.4 mg, 24 %

Folate0.039 mg, 20 %

Vitamin A0.115 mg, 14 %

Potassium220 mg, 11 %

Vitamin C7 mg, 8.8 %

Manganese0.11 mg, 5.5 %

Iodine0.007 mg, 4.7 %

Magnesium17 mg, 4.5 %

Vitamin E0.44 mg, 3.7 %

Calcium10 mg, 1.3 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What pig kidney doesn’t give you. And where to find it.

Only 3.7 % of the vitamin E reference intake, 4.5 % of the magnesium reference intake and 4.7 % of the iodine reference intake per 100 g.

Vitamin E

3.7%in pig kidney, per 100 g

Find it inSunflower seeds, toasted326 % per 100 g

Magnesium

4.5%in pig kidney, per 100 g

Find it inCoriander leaves, dried184 % per 100 g

Iodine

4.7%in pig kidney, per 100 g

Find it inSeaweed, kombu, dried, raw293780 % per 100 g

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Pig kidney against other meat

Per 100 g, liver (calf, fried) has the most vitamin B12 in this comparison, followed by liver (lamb, raw) and pig kidney.

0.058mg

0.054mg

0.04mg

0.023mg

0.014mg

0.012mg

Liver, calf, fried+0.018 mg

Liver, lamb, raw+0.014 mg

Kidney, pig, rawthis page

Liver, pig, raw−0.017 mg

Giblets, chicken, raw−0.026 mg

Pate, meat, reduced fat−0.028 mg

All values per 100 g, from the same dataset. Differences are against pig kidney.

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Questions about pig kidney

What the numbers say to the questions people actually search.

How many calories are in a portion of pig kidney?

A typical portion (100 g cooked) gives 86 kcal. Per 100 g the figure is 86 kcal.

Is pig kidney high in vitamin B12?

Yes. Kidney, pig, raw has 0.04 mg vitamin B12 per 100 g, 1600 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals does pig kidney have most of?

By share of the daily reference intake: vitamin B12 (0.04 mg, 1600 %), selenium (0.15 mg, 273 %) and riboflavin (2.6 mg, 184 %) per 100 g.

Is pig kidney a good source of protein?

Kidney, pig, raw has 15.5 g protein per 100 g, 72 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-406, Kidney, pig, raw, 12 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Carcase meat and offal survey, 1982-1983; fat and fatty acids from Fatty Acid Supplement, 1998. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 90 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Beef). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.