Calf liver
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 561 kJ (134 kcal) |
|
2.5 g
|
|
|
3.7 g
|
|
|
21 g
|
|
| Vitamins |
Quantity
%DV†
|
| Vitamin A equiv. |
813%
6500 μg |
| Riboflavin (B2) |
250%
3 mg |
| Niacin (B3) |
100%
15 mg |
| Vitamin B6 |
54%
0.7 mg |
| Folate (B9) |
53%
212 μg |
| Vitamin B12 |
1083%
26 μg |
| Vitamin C |
28%
23 mg |
| Minerals |
Quantity
%DV†
|
| Iron |
177%
23 mg |
| Sodium |
6%
87 mg |
|
Calf liver and chicken liver are comparable.
|
|
|
|
|
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D.
Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Liver is often made into spreads. Well-known examples include liver pâté, foie gras, and chopped liver. Liver sausages such as Braunschweiger and liverwurst are also a valued meal and may also be used as spreads. A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in netvet (caul fat), and grilled over an open fire.
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Wikipedia