Chicken, liver, all classes, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 17.9 MG | 20% | |
| Thiamin | 0.3 MG | 25% | |
| Riboflavin | 1.8 MG | 137% | |
| Niacin | 9.7 MG | 61% | |
| Pantothenic acid | 6.2 MG | 125% | |
| Vitamin B-6 | 0.9 MG | 50% | |
| Folate, total | 588 UG | 147% | |
| Choline, total | 194.4 MG | 35% | |
| Vitamin B-12 | 16.6 UG | 691% | |
| Vitamin A, RAE | 3,296 UG | 366% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 9.0 MG | 50% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 297 MG | 24% | |
| Potassium, K | 230 MG | 5% | |
| Sodium, Na | 71 MG | 3% | |
| Zinc, Zn | 2.7 MG | 24% | |
| Copper, Cu | 0.5 MG | 55% | |
| Manganese, Mn | 0.3 MG | 11% | |
| Selenium, Se | 54.6 UG | 99% |
Nutrition Highlights
- Low in calories with 119 kcal per 100g.
- Good source of protein with 16.9g per 100g.
- Rich source of Iron, Fe (50% of Daily Value per 100g).
- Good source of Phosphorus, P (24% DV).
- Good source of Zinc, Zn (24% DV).
- Rich source of Copper, Cu (55% of Daily Value per 100g).
About Chicken, liver, all classes, raw
This organ meat is a nutrient-dense powerhouse, offering an impressive array of vitamins and minerals in a small serving. It's particularly rich in vitamin A, providing over 300% of the daily recommended intake per 100 grams, along with substantial amounts of B vitamins, especially B12, folate, and riboflavin. The iron content is notably high, with heme iron that's more easily absorbed by the body than plant-based sources. Additionally, it contains significant amounts of selenium, zinc, and copper, making it an excellent choice for those looking to boost their intake of essential micronutrients.
In the kitchen, this versatile ingredient can be prepared in numerous ways. It's commonly sautéed with onions and herbs, incorporated into pâtés and terrines, or used as a base for rich, flavorful sauces. Many cultures have traditional dishes featuring this ingredient, from French pâté to Middle Eastern kababs. When cooking, it's important to avoid overcooking, as this can make it tough and dry. Many chefs recommend cooking it quickly over high heat or slowly braising it to maintain tenderness. While it's a nutritional powerhouse, it's also high in cholesterol, so those with specific dietary restrictions may want to consume it in moderation.
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