Kidney and Liver
I personally find the taste of liver and kidney very similar (I cook mine first though!) and was wondering if they have similar nutrient profiles? I can’t find much detail online, so wondered if anyone had more knowledge of the subject?
Are we feeding both liver and kidney in the belief that we’re providing variety when in actual fact they are very similar? I'm fairly certain there's more to nutrient content than just how things taste but it just got me thinking.