Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus122 mg12%Low
Sodium51 mg3%Low
Potassium182 mg9%Low
About this food
About Lamb: 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. As a Meat & Protein item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Lamb's phosphorus is the top contributor (12% of its limit). Source matters: animal phosphorus absorbs at 60-80%, additive phosphorus near 100% - the same number can mean very different real loads.
Other nutrients
Protein20.5 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
Practical tip: Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.