Lamb, Australian, imported, fresh, shoulder ,blade, separable lean only, trimmed to 1/8" fat, cooked, broiled
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus188 mg19%Moderate
Sodium94 mg5%Low
Potassium315 mg16%Moderate
About this food
Lamb belongs to the Meat & Protein category. 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
Lamb's phosphorus is 19% of the limit, from Animal source (higher absorption). On a phosphorus-restricted diet, limit how often and how much you eat it.
Other nutrients
Protein23.8 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 handy approach - Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.