Braised Kidneys in Mustard Sauce
Braised Kidneys in Mustard Sauce is a classic, rich European dish, particularly popular in French and British cuisine. It features tender kidneys slow-cooked in a creamy, tangy sauce made with mustard, often accompanied by shallots, white wine, and cream. This hearty preparation is typically served as a main course with potatoes or crusty bread.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, making it a low-carb, high-energy meal. It is an excellent source of iron, vitamin B12, and zinc, with a typical serving containing approximately 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 38 g |
| Carbs | 6 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Vitamin B12 | 8.5 mcg |
| Iron | 6.2 mg |
| Zinc | 5.1 mg |
| Selenium | 42 mcg |
| Phosphorus | 310 mg |
| Potassium | 350 mg |
| Vitamin B6 | 0.8 mg |
| Riboflavin (B2) | 0.9 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kidney is a nutrient-dense organ meat that provides a unique, mineral-rich flavor profile not found in muscle meats. Culturally, it represents a traditional 'nose-to-tail' eating philosophy that values using all parts of the animal for both flavor and nutrition.
