Meat and Poultry / Exotic Meats
Pork kidney, boiled
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 106kcal / 2530kcal (4%) |
Macronutrients
Protein | 13.9 g/ 71g (19%) | ||||
Total Fat | 3.2 g/ 42g (7%) | ||||
Total Carbs | 5.3 g/ 348g (1%) | ||||
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Vitamins
Vit A | 1.75 mcg RAE/ 700mcg RAE (0.25%) |
Vit B1 | 0.16 mg/ 1mg (13%) |
Vit B2 | 0.72 mg/ 1mg (55%) high |
Vit B3 | 5.1 mg NE/ 16mg NE (31%) high |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 17 mg/ 750mg (2%) |
Phosphorus | 194 mg/ 700mg (27%) source |
Iron | 4.2 mg/ 12mg (35%) source |
Sodium | 60 mg/ 1500mg (4%) low |
What is this food?
Boiled pork kidney is an organ meat dish where the kidney is cooked in water until tender. For every 100g, it provides about 106 kcal and is mainly valued for its protein (with small amounts of carbs and fat).
Why it matters to health
Pork kidney can help support your daily protein needs, which is useful for building and repairing body tissues—especially if you include it in your 3 full meals and occasional snacks. It also has low carbs and no sugar, so it won’t spike your sugar intake. On the other hand, it has some sodium (about 60 mg per 100g), so it’s best paired with less salty sides (like plain rice in proper portions and lots of vegetables) and not over-seasoned with salty sauces.
Healthier tips
- Keep portions reasonable: treat it as a protein side (e.g., a few tablespoons to 1/2 cup cooked, depending on your meal size).
- Boost the plate with non-starchy veggies (e.g., pechay, kangkong, cabbage, carrots) to add fiber and volume.
- Go easy on salty seasonings (soy sauce, patis, seasoning cubes). Use herbs, garlic, pepper, and a squeeze of calamansi for flavor.
- Balance your meal: pair with 1 serving of rice (or swap part of it with more vegetables) and include a fruit after if you still have room for snacks.
Common Filipino dishes
Pork kidney sinigang, Pork kidney ginisa, Dinuguan (with pork organs), Bopis (pork organs), Pork kidney with garlic and vinegar
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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