Direct Comparison Profile
Raw Pheasant Kidney vs Alpaca Loin Steak
We scientifically analyze the biological properties of Raw Pheasant Kidney and Alpaca Loin Steak. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.
| Nutrient / Metric | Raw Pheasant Kidney (100g) | Alpaca Loin Steak (100g) |
|---|---|---|
| Calories | 119 kcal | 143 kcal |
| Protein | 20.5g | 26g |
| Fats | 3.5g | 4g |
| Carbohydrates | 0.5g | 0g |
| Dietary Fiber | 0g | 0g |
| GIGlycemic Index | 0 | 0 |
| Water Content | 75% | 70% |
Nutritional Verdict
Both superfoods are highly complementary and offer balanced biological profiles for clinical dietary plans.
Raw Pheasant Kidney
Pheasant kidneys are nutrient-dense organ meats that provide a rich source of protein, vitamins, and minerals, particularly B vitamins and iron. They are often used in gourmet dishes and are valued for their unique flavor and texture.
•High in protein, pheasant kidneys support muscle growth and repair, making them an excellent choice for athletes and active individuals.
•Rich in vitamin B12, they play a crucial role in red blood cell formation and neurological function.
Alpaca Loin Steak
Alpaca loin steak is a lean and flavorful cut of meat known for its high protein content and low fat. It is a rich source of essential nutrients, making it a healthy choice for meat lovers.
•High in protein, which is essential for muscle growth and repair.
•Low in fat, making it a heart-healthy option compared to other red meats.