Lamb, variety meats and by-products, liver, cooked, pan-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 | 13 MG | 14% | |
| Thiamin | 0.4 MG | 29% | |
| Riboflavin | 4.6 MG | 353% | |
| Niacin | 16.7 MG | 104% | |
| Pantothenic acid | 6.3 MG | 127% | |
| Vitamin B-6 | 1.0 MG | 56% | |
| Folate, total | 400 UG | 100% | |
| Vitamin B-12 | 85.7 UG | 3571% | |
| Vitamin A, RAE | 7,782 UG | 865% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 10.2 MG | 57% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 427 MG | 34% | |
| Potassium, K | 352 MG | 7% | |
| Sodium, Na | 124 MG | 5% | |
| Zinc, Zn | 5.6 MG | 51% | |
| Copper, Cu | 9.8 MG | 1092% | |
| Manganese, Mn | 0.6 MG | 26% | |
| Selenium, Se | 116.1 UG | 211% |
Nutrition Highlights
- Excellent source of protein with 25.5g per 100g, great for muscle building and recovery.
- Rich source of Iron, Fe (57% of Daily Value per 100g).
- Good source of Phosphorus, P (34% DV).
- Rich source of Zinc, Zn (51% of Daily Value per 100g).
- Rich source of Copper, Cu (1092% of Daily Value per 100g).
- Good source of Manganese, Mn (26% DV).
About Lamb, variety meats and by-products, liver, cooked, pan-fried
This organ meat is a nutrient-dense food that delivers a powerful punch of essential vitamins and minerals in a compact form. It's particularly notable for its exceptionally high content of vitamin A, providing over 300% of the daily recommended intake in just a 100-gram serving. It's also remarkably rich in B vitamins, especially B12, which is crucial for nerve function and red blood cell formation. The iron content is another standout feature, offering a highly bioavailable form that's especially beneficial for those prone to anemia. With nearly 26 grams of protein per 100 grams, it's an excellent source for muscle maintenance and repair, though it does come with a higher fat content compared to muscle meats.
In culinary applications, this versatile ingredient shines in various traditional dishes across many cultures. It's often pan-fried with onions and herbs to create a simple yet flavorful main course, or incorporated into pâtés and terrines for elegant appetizers. Some cuisines feature it in stews and casseroles, where its rich flavor enhances the entire dish. It can also be grilled or broiled for a quick preparation method. Due to its strong, distinctive taste, it's frequently paired with bold flavors like garlic, rosemary, or acidic ingredients to balance its intensity. While it's a nutritional powerhouse, moderation is key due to its high vitamin A content, which can be harmful in excess.
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