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Liver (food)

Liver
Nutritional value per 100 g (3.5 oz)
Energy 561 kJ (134 kcal)
2.5 g
3.7 g
21 g
Vitamins
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
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, and goose livers are widely available from butchers and supermarkets.

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, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages 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.

Animal livers are rich in iron, copper and preformed vitamin A. Traditionally, some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies, such as poached skate liver on toast in England, as well as the beignets de foie de raie and foie de raie en croute in French cuisine.Cod liver oil is commonly used as a dietary supplement.



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Wikipedia

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