Kanga Kidney – Kangaroo Kidney – 100g

€7.63 EUR €11.90
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Description

Long consumed by Aboriginal peoples in Australia, kangaroo is a low-fat, allergy-friendly red meat.
There was a time when the kangaroo was considered a pest because it is endemic (it reproduces too much like wild boars in our latitudes). Henceforth hunting and its trade are regulated by the annual establishment of quotas.
As a bonus, the digestive system of this marsupial is different from that of cattle and sheep and does not emit as much methane and therefore is more environmentally friendly. So everything is good in the kangaroo! This very healthy meat, from free-living animals, is rich in protein and conjugated linoleic acid (CLA) which has anti-diabetic and anti-carcinogenic properties.

Kangaroo kidney is a red offal that is rich in iron, vitamin B (including B12 which contributes to the proper functioning of the nervous system. It also provides retinol (source of vitamin A) mineral salts (iron, copper, phosphorus and zinc) Limit consumption in pregnant bitches (risk of hypervitaminosis).

🌱  100% natural

🌱  From 2 months

🌱  Rich in omega 3

🌱 Allergy-friendly

🌱 High in protein and low in fat

🌱  No additives or preservatives

🌱 Gourmet

Composition: 100% kangaroo kidney.

Vitamins: B, B12, A

Minerals: iron, copper, phosphorus, zinc,

Weight and size of a kangaroo kidney: approximately 50 to 80g – length approximately 20cm x 4 to 6 cm wide. Flat

Number of pieces in 100g : 3 to 6 pieces

Nutrition advice 🌱 Suitable for puppies from 2 months old . Beware of dogs allergic to fish and shellfish. Suitable for dogs with the MDR1 gene mutation. This product is a treat, not a food source. Give as a snack or reward according to your animal's age, weight and activity, adjusting the food ration accordingly. Always leave fresh water available to your pet.

Practical advice 🌱 As this product is natural, it is normal to observe differences in size, shape and color from one package to another. Never leave your pet unattended while eating, chewing or chewing.

Studies: American Heart Association in 2018, Dyerberg and Bang Study 1975, Mozaffarian and Wu Study 2011, Martha Clare Morris, Franck Sacks and Bernard Rosner in 1993.

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