Liver (food)

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Chicken liver being cooked.
Liver (food)
Nutritional value per 100 g (3.5 oz)
Energy 561 kJ (134 kcal)
Carbohydrates 2.5 g
Fat 3.7 g
Protein 21 g
Vitamin A equiv. 6500 μg (722%)
Riboflavin (Vit. B2) 3 mg (200%)
Niacin (Vit. B3) 15 mg (100%)
Vitamin B6 0.7 mg (54%)
Folate (Vit. B9) 212 μg (53%)
Vitamin B12 26 μg (1083%)
Vitamin C 23 mg (38%)
Iron 23 mg (184%)
Sodium 87 mg (4%)
Calf liver and chicken liver are comparable.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Liver is a food which humans can eat. It is offal, which means it is not muscle tissue. The flavor might be strong for some people, so it might be slightly over-seasoned.

The liver stores vitamin A and other things. Vitamin A is used by the body to make rhodopsin, a molecule which absorbs light. It is needed for low-level vision and colour vision. Vitamin A also plays a key role in gene transcription. It also plays a key role in the immune system.

Once made, vitamin A cannot be broken down by the body, and it is not easily excreted. So it tends to build up in the liver if too much is eaten. Vitamin A is fat-soluble, so getting rid of any excess taken in through diet takes much longer than with water-soluble B vitamins and vitamin C. This allows for toxic levels of vitamin A to accumulate.

It is not good to eat cooked liver too often. Eating lots of liver, especially from carnivorous animals, will give a person too much vitamin A.[1]

References[change | change source]

  1. Vitamn A oregonstate.edu