Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean only, cooked, braised
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus215 mg22%Moderate
Sodium56 mg3%Low
Potassium166 mg8%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
Lamb's phosphorus is 22% of the limit, from Animal source (higher absorption). On a phosphorus-restricted diet, limit how often and how much you eat it.
Other nutrients
Protein34.1 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 handy approach - Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.