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High protein, rich in B12 and selenium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Kidney omelet (140 g) has 239 calories. That works out to 171 calories per 100 g. It contains 2.4 g of carbs, 20.7 g of protein, 16.2 g of fat and 0 g of fiber. Its 10.9 µg of B12 covers 455% of the Daily Value. Its glycemic index is 1 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 140 g
239
KCAL / 140G
Carbs
2.4g
· 1% DV
Protein
20.7g
· 41% DV
Fat
16.2g
· 21% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 35% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 239 kcal | |
| Total fat | 16.2 g | 21% |
| Saturated fat | 4.76 g | 24% |
| Trans fat | 0.06 g | |
| Sodium | 231 mg | 10% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 20.7 g | 41% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 239 kcal |
| 0.25 piece (quarter) | 35 g | 60 kcal |
| ½ piece (half) | 70 g | 120 kcal |
| 1 piece (small) | 90 g | 154 kcal |
| 100 g | 100 g | 171 kcal |
| 1 cup (chopped) | 160 g | 274 kcal |
| 1 piece (large) | 190 g | 325 kcal |
| 1 serving (extra large) | 220 g | 376 kcal |
| 2 piece (double) | 280 g | 479 kcal |
Calculated from 171 calories per 100 g.
To make kidney omelet, clean and finely slice the kidney, cook it in a pan, then add beaten eggs and cook until set. Remove the membrane and firm central tissue first, and make sure the kidney is thoroughly cooked before adding the eggs.
No, you do not have to boil kidney before making kidney omelet. Sauté the cleaned, chopped kidney in the pan first, then add the eggs. Avoid overcooking it, which can make the kidney tough and the omelet dry.
For a milder kidney omelet, trim away the kidney’s membrane, fat, and firm central channels before cooking. A brief soak in cold water can help, but careful trimming and avoiding overcooking are more important for a clean-tasting result.
Lamb kidney is a common choice for kidney omelet because it is small and tender. Beef kidney also works, but it is larger and needs careful trimming. Use fresh kidney and remove the membrane and central channels before cutting it up.
Kidney omelet can turn chewy when the kidney is cooked too long or at excessive heat. Cut the kidney into small pieces and cook it only until done before adding the eggs; take the omelet off the heat while the eggs are still tender.
Black pepper, parsley, and a little thyme work well in kidney omelet, while onion or garlic can add depth. Add fresh herbs near the end so their flavor stays bright, and use lemon at the table if you want to balance the kidney’s rich taste.
Yes, kidney omelet can be made with leftover cooked kidney that has been refrigerated promptly. Chop it into small pieces, warm it through in the pan, then add the eggs. Do not use kidney that has been left at room temperature for an extended time.
Serve kidney omelet with toast, a simple green salad, or sautéed vegetables. Fresh tomatoes or a squeeze of lemon also complement its rich, savory flavor without overwhelming the eggs and kidney.
Kidney omelet should be cooked until the kidney is thoroughly done, rather than relying on color alone to judge safety. Cut it into small pieces so it cooks evenly, and avoid serving it partly raw or undercooked.
People with gout may need to limit kidney omelet because kidney is an organ meat high in purines, which can affect uric acid levels. The appropriate amount depends on your individual condition and treatment plan, so ask your doctor or dietitian for personal guidance.
Vitamins
B12
10.92µg · 455% DV
Biotin
25.2µg · 84% DV
B2
0.87mg · 67% DV
B5
2.38mg · 48% DV
Minerals
Selenium
43µg · 78% DV
Copper
0.39mg · 43% DV
Phosphorus
287mg · 41% DV
Iron
6.44mg · 36% DV
Sodium
231mg · 10% DV
Potassium ⭐
322mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 239 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kidney omelet brings chopped, cooked kidney together with beaten eggs in a straightforward offal dish. Recipes are not standardised: the type of kidney, seasoning and cooking method vary, and the kidney is usually cleaned and cooked in a pan before the eggs are added. It is best served hot, when the eggs are tender and the kidney’s distinctive, savoury flavour is still pronounced.
It makes a substantial breakfast or simple meal; serve it with bread, salad or fresh herbs. As a home-style preparation rather than a widely standardised dish, it can be seasoned to suit your table. It is high in protein and low in carbohydrates. For a lighter plate, use less cooking fat and pair it with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.76g
MONOUNSATURATED
6.44g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 17.2:1
Above the ideal 4:1 (17.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.