Lamb, New Zealand, imported, liver, cooked, soaked and fried
* 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 | 0 MG | 0% | |
| Thiamin | 1.6 MG | 131% | |
| Riboflavin | 5.3 MG | 405% | |
| Niacin | 12.8 MG | 80% | |
| Pantothenic acid | 5.2 MG | 104% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Vitamin B-12 | 57.5 UG | 2396% | |
| Vitamin A, RAE | 19,872 UG | 2208% | |
| Vitamin E (alpha-tocopherol) | 1.1 MG | 7% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 5.4 MG | 30% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 459 MG | 37% | |
| Potassium, K | 287 MG | 6% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 5.1 MG | 46% | |
| Copper, Cu | 13.4 MG | 1489% | |
| Manganese, Mn | 0.4 MG | 16% | |
| Selenium, Se | 19 UG | 35% |
Nutrition Highlights
- Excellent source of protein with 25.8g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (30% DV).
- Good source of Phosphorus, P (37% DV).
- Good source of Zinc, Zn (46% DV).
- Rich source of Copper, Cu (1489% of Daily Value per 100g).
- Good source of Selenium, Se (35% DV).
About Lamb, New Zealand, imported, liver, cooked, soaked and fried
This organ meat is a nutrient-dense food prized for its high protein content and rich array of vitamins and minerals. It's particularly notable for its exceptionally high levels of vitamin A, providing over 1,000% of the daily recommended intake per 100g serving, along with significant amounts of B vitamins including B12, riboflavin, and folate. The meat also contains substantial iron, making it beneficial for those looking to boost their iron intake, though it's worth noting that the iron is in the heme form, which is more readily absorbed by the body than plant-based sources.
In culinary applications, this organ meat is commonly prepared by soaking in milk or water to mellow its strong flavor, then pan-frying or sautéing with onions and herbs. It's a staple in many traditional dishes across various cuisines, from Middle Eastern kebabs to European pâtés. Due to its concentrated nutrient profile, it's often recommended in moderation as part of a balanced diet, with many nutritionists suggesting consumption of organ meats 1-2 times per week. When preparing this meat, it's important to cook it thoroughly but avoid overcooking, as this can make it tough and diminish its delicate texture.
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