Lamb, variety meats and by-products, liver, cooked, braised
* 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 | 4 MG | 4% | |
| Thiamin | 0.2 MG | 19% | |
| Riboflavin | 4.0 MG | 310% | |
| Niacin | 12.2 MG | 76% | |
| Pantothenic acid | 4.0 MG | 79% | |
| Vitamin B-6 | 0.5 MG | 29% | |
| Folate, total | 73 UG | 18% | |
| Vitamin B-12 | 76.5 UG | 3188% | |
| Vitamin A, RAE | 7,491 UG | 832% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 8.3 MG | 46% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 420 MG | 34% | |
| Potassium, K | 221 MG | 5% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 7.9 MG | 72% | |
| Copper, Cu | 7.1 MG | 786% | |
| Manganese, Mn | 0.5 MG | 23% | |
| Selenium, Se | 111.4 UG | 203% |
Nutrition Highlights
- Excellent source of protein with 30.6g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (46% DV).
- Good source of Phosphorus, P (34% DV).
- Rich source of Zinc, Zn (72% of Daily Value per 100g).
- Rich source of Copper, Cu (786% of Daily Value per 100g).
- Good source of Manganese, Mn (23% DV).
About Lamb, variety meats and by-products, liver, cooked, braised
This organ meat is a nutrient-dense food that stands out for its exceptionally high concentration of vitamins and minerals. It is particularly rich in vitamin A, providing over 1,000% of the daily recommended intake in a single 100-gram serving, which supports eye health, immune function, and skin integrity. It is also an excellent source of vitamin B12, iron, and copper—nutrients that are crucial for red blood cell formation, energy production, and neurological health. With 30.6 grams of protein per 100 grams, it offers a complete protein profile, making it a valuable addition to diets focused on muscle maintenance and repair. However, due to its high vitamin A content, it is advisable to consume it in moderation, especially for pregnant individuals, to avoid excessive intake.
In culinary applications, this organ meat is often prepared by braising, pan-frying, or grilling, which enhances its rich, slightly sweet flavor and tender texture. It is a staple in many traditional dishes around the world, such as pâtés, terrines, and liver and onions, and is also used in hearty stews or as a spread. Its bold taste pairs well with acidic or sweet accompaniments like onions, apples, or balsamic vinegar, which help balance its intensity. For those new to organ meats, incorporating it into mixed dishes or blending it with other meats can be a gentle introduction to its unique flavor and nutritional benefits.
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