Lamb, Australian, imported, fresh, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, cooked, braised
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus201 mg20%Moderate
Sodium73 mg4%Low
Potassium268 mg13%Low
About this food
How to think about Meat & Protein: Lamb is worth a closer look - 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
On the phosphorus angle (20%), Lamb belongs in the watch category. Pairing it with low-phosphorus sides like white rice or egg whites balances the meal.
Other nutrients
Protein29.7 gNot rated; needs attention at stage 4-5
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
A common practice is: Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.