Kidney is one of the most nutrient-dense organ meats you can eat, but its calorie count varies with the animal, how it is prepared, and how thick you slice it. This kidney calories per slice calculator converts your slice weight — or a whole kidney sliced into equal portions — into calories, protein, and fat per slice.
Choose from beef, pork, or lamb, select a preparation style (raw, braised, or pan-fried), then enter either a single slice weight or the total weight and number of slices. The tool applies standard USDA nutrition values per 100 grams and handles grams and ounces automatically.
Whether you are tracking macros, following a keto or organ-meat-friendly diet, or just want consistent portion sizes, this calculator gives you a quick and practical per-slice nutrition estimate.
🥩 Kidney Calories Per Slice Calculator
Select animal, preparation, and slice size to get a quick per-slice nutrition breakdown.
📊 Nutrition Results
Quick Start
Pick the animal type and preparation that matches how you intend to cook or have cooked the kidney. Then choose a measurement mode. Use Slice Weight when you have a single piece weighed on a kitchen scale — this is the most direct way to get calories per slice. Use Total Weight / Slices when you have a whole kidney or a larger portion that you plan to cut into equal slices; enter the total weight and the number of slices, and the calculator divides the total for you.
The preset buttons (30 g, 50 g, 75 g, 100 g) are handy shortcuts for common slice sizes. If you are weighing in ounces, switch the unit dropdown and the calculator converts automatically. Press Calculate to see calories, total calories, protein, and fat per slice. Press Reset to clear all fields and start over.
How It Works
The calculator starts with standard USDA nutrition values per 100 grams for each animal and preparation style. It converts your slice weight from ounces to grams if needed, then scales the calories, protein, and fat proportionally:
Nutrient per slice = (nutrient per 100 g × slice weight in grams) ÷ 100
For example, if beef kidney raw has 99 kcal per 100 g and your slice weighs 50 g, the calculation is (99 × 50) ÷ 100 = 49.5 kcal per slice. The same proportional scaling is applied to protein and fat. When you use the whole-kidney mode, the calculator first divides the total weight by the number of slices to get the weight of one slice, then applies the same formula.
Nutrition values used by the tool are approximate averages from USDA FoodData Central for raw and cooked organ meats. Actual values vary slightly with the animal's diet, age, and exact cut, so treat the results as a reliable estimate rather than a laboratory measurement.
Reference: Kidney Values per 100 g
| Animal | Preparation | Calories | Protein | Fat |
|---|---|---|---|---|
| Beef | Raw | 99 kcal | 17.4 g | 3.1 g |
| Beef | Braised / Cooked | 157 kcal | 26.3 g | 4.7 g |
| Beef | Pan-fried | 140 kcal | 22.0 g | 5.5 g |
| Pork | Raw | 100 kcal | 16.5 g | 3.3 g |
| Pork | Braised / Cooked | 151 kcal | 25.5 g | 4.6 g |
| Pork | Pan-fried | 136 kcal | 21.0 g | 5.0 g |
| Lamb | Raw | 97 kcal | 17.1 g | 2.8 g |
| Lamb | Braised / Cooked | 137 kcal | 23.6 g | 4.1 g |
| Lamb | Pan-fried | 125 kcal | 20.0 g | 4.5 g |
These figures are used as the basis for all calculations in this tool.
Worked Examples
Example 1 — Single slice in grams. You have a 65 g slice of raw lamb kidney. Select Lamb and Raw, enter 65 in the slice weight field, and keep the unit on grams. The calculator reports 63.1 kcal, 11.1 g protein, and 1.8 g fat for that slice.
Calculation: Calories = (97 × 65) ÷ 100 = 63.1 kcal. Protein = (17.1 × 65) ÷ 100 = 11.1 g. Fat = (2.8 × 65) ÷ 100 = 1.8 g.
Example 2 — Whole kidney split into slices. A pan-fried pork kidney weighs 220 g after cooking and you cut it into 4 equal slices. Select Pork and Pan-fried, switch to Total Weight / Slices, enter 220 g and 4 slices. Each slice weighs 55 g, so each slice contains 74.8 kcal, 11.6 g protein, and 2.8 g fat. The total for the whole kidney is 299.2 kcal, matching the full 220 g portion.
Check: Per 100 g pan-fried pork kidney = 136 kcal. 220 g ÷ 4 = 55 g per slice. (136 × 55) ÷ 100 = 74.8 kcal per slice. × 4 = 299.2 kcal total.
Tips & Best Practices
- Use a digital kitchen scale for the most accurate input. Estimating slice weight by eye can change the calorie result by 20–30%.
- Weigh the kidney after cooking and choose the matching preparation option so the calculator uses the correct moisture-adjusted values.
- If you trim visible fat before cooking, the fat values in the cooked options may overestimate slightly; choose Raw or Braised for a closer estimate.
- For meal prep, calculate one slice and multiply by the number of slices in your meal — or use the Total Weight / Slices mode to do it in one step.
- Remember that added oil, butter, or breading is not included in these values. Pan-fried figures assume minimal added fat.
Frequently Asked Questions
Is kidney keto-friendly? Yes. Kidney is low in carbohydrates and provides high-quality protein plus important micronutrients like vitamin B12, riboflavin, and iron. The fat content varies by preparation, so pan-fried or braised options will be higher in fat and calories.
Why are cooked kidney calories higher than raw? Cooking removes moisture, so the same weight of cooked kidney contains more concentrated protein and fat. That is why you should always match the preparation style to how you weighed the kidney.
Can I use this for other organ meats? No. The nutrition values are specific to kidney. For liver, heart, or tongue, you would need different nutrient data. Check the USDA FoodData Central database for those values.