Veal, variety meats and by-products, liver, 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 | 0.7 MG | 1% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 2.4 MG | 188% | |
| Niacin | 10.6 MG | 66% | |
| Pantothenic acid | 6.1 MG | 121% | |
| Vitamin B-6 | 1.0 MG | 56% | |
| Folate, total | 125 UG | 31% | |
| Choline, total | 310 MG | 56% | |
| Vitamin B-12 | 59.9 UG | 2494% | |
| Vitamin A, RAE | 11,707 UG | 1301% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin K (phylloquinone) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 6.4 MG | 36% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 379 MG | 30% | |
| Potassium, K | 308 MG | 7% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 12.0 MG | 109% | |
| Copper, Cu | 11.9 MG | 1318% | |
| Manganese, Mn | 0.3 MG | 11% | |
| Selenium, Se | 22.7 UG | 41% |
Nutrition Highlights
- Good source of protein with 19.9g per 100g.
- Good source of Iron, Fe (36% DV).
- Good source of Phosphorus, P (30% DV).
- Rich source of Zinc, Zn (109% of Daily Value per 100g).
- Rich source of Copper, Cu (1318% of Daily Value per 100g).
- Good source of Selenium, Se (41% DV).
About Veal, variety meats and by-products, liver, raw
This tender organ meat comes from young cattle and is prized for its delicate flavor and soft texture. It's a nutrient-dense food, offering a concentrated source of high-quality protein along with a range of essential vitamins and minerals. Notably, it's rich in vitamin A, which supports vision and immune function, as well as B vitamins like B12, which is crucial for nerve health and red blood cell formation. It also provides significant amounts of iron, making it a valuable option for those looking to boost their intake of this essential mineral.
In the kitchen, it's often prepared by sautéing, pan-frying, or incorporating it into pâtés and terrines. Its mild taste pairs well with onions, herbs, and creamy sauces, and it's a popular choice in European and Middle Eastern cuisines. Because of its high vitamin A content, it's best enjoyed in moderation, especially by those who regularly consume other sources of this nutrient. For those seeking a nutrient-packed addition to their diet, this organ meat offers both culinary versatility and impressive nutritional value.
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