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Discussion Starter #1
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.

Anyone?
 

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You can use the following USDA food nutrient database to answer your question. Just type the name of the food item you're interested in into the search box, i.e. beef liver:

Foods List
 

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Discussion Starter #3
Thanks laurief. I've bookmarked it and will do a bit of digging when I have the time.
 

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Thanks laurief. I've bookmarked it and will do a bit of digging when I have the time.
Update:
I only checked one example (New Zealand Lamb Kidney & Liver), but there’s definitely a difference in the nutrients. Quite a substantial difference in some of them.
 
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