Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean and fat, trimmed to 1/8" fat, raw
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus147 mg15%Low
Sodium87 mg4%Low
Potassium210 mg10%Low
About this food
Lamb sits in the Meat & Protein group. Animal proteins tend to be higher in phosphorus, and animal phosphorus absorbs at 60-80% versus 30-50% for plants. Choosing low-phosphorus proteins such as egg whites or tofu, or controlling portions of red meat, is a common CKD approach.
Nutrient insight
Phosphorus at 15% is the highest item. Additive phosphorus in processed foods absorbs best; naturally occurring phosphorus is more controllable.
Other nutrients
Protein20.6 gNot rated; needs attention at stage 4-5
Fiber0 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)0 gNaturally free of sugar
Alcohol0 gAlcohol-free
Purine159 mgHigh purineNot rated · category estimate
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Animal source (higher absorption) · Potassium form: Whole food
Practical tips
If you are managing mineral intake: Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.