|Nutritional value per 100 g (3.5 oz)|
|Energy||561 kJ (134 kcal)|
|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
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.
References[change | change source]
- Vitamn A oregonstate.edu