Turkey, all classes, liver, cooked, simmered
* 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 | 22.6 MG | 25% | |
| Thiamin | 0.3 MG | 21% | |
| Riboflavin | 2.7 MG | 207% | |
| Niacin | 11.1 MG | 69% | |
| Pantothenic acid | 4.4 MG | 87% | |
| Vitamin B-6 | 0.9 MG | 52% | |
| Folate, total | 691 UG | 173% | |
| Choline, total | 220.2 MG | 40% | |
| Vitamin B-12 | 28.2 UG | 1174% | |
| Vitamin A, RAE | 10,751 UG | 1195% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 312 MG | 25% | |
| Potassium, K | 153 MG | 3% | |
| Sodium, Na | 98 MG | 4% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 1.0 MG | 116% | |
| Manganese, Mn | 0.3 MG | 14% | |
| Selenium, Se | 102.3 UG | 186% |
Nutrition Highlights
- Excellent source of protein with 27g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (25% DV).
- Good source of Zinc, Zn (41% DV).
- Rich source of Copper, Cu (116% of Daily Value per 100g).
- Rich source of Selenium, Se (186% of Daily Value per 100g).
- Good source of Vitamin C, total ascorbic acid (25% DV).
About Turkey, all classes, liver, cooked, simmered
This organ meat is a nutrient-dense food that provides a rich source of high-quality protein, making it an excellent choice for those looking to support muscle maintenance and overall health. With zero carbohydrates and a moderate fat content, it fits well into low-carb and ketogenic dietary patterns. Its standout feature is its impressive vitamin and mineral profile, particularly its high concentration of vitamin A, which supports eye health and immune function, as well as iron, which is essential for oxygen transport in the blood. Additionally, it contains significant amounts of B vitamins, including B12, which plays a key role in energy production and neurological health.
In the kitchen, this ingredient is prized for its deep, savory flavor and tender texture when properly prepared. It is often simmered or braised to enhance its richness and is commonly used in pâtés, terrines, or as a flavorful addition to stuffings and gravies. Some cuisines incorporate it into soups or stews for added depth, while others pan-fry it with onions and herbs for a simple, nutrient-packed dish. Due to its high vitamin A content, moderation is advised, especially for those with specific dietary restrictions or who consume other vitamin A-rich foods regularly.
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