Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean only, cooked
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus246 mg25%Moderate
Sodium50 mg2%Low
Potassium188 mg9%Low
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
On the phosphorus angle (25%), Lamb belongs in the watch category. Pairing it with low-phosphorus sides like white rice or egg whites balances the meal.
Other nutrients
Protein29.6 gNot rated; needs attention at stage 4-5
Fiber0 gBeneficial for CKD (core plant-based nutrient)
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.