Calf’s liver is known to be highly nutritious, which makes it very beneficial for health. Greased with a delicate texture and delicious taste, it is one of the favorite foods of the non vegetarians. An excellent source of vitamin A, D, E, phosphorus and potassium, this meat is taken from the young cow. The animal was first domesticated some 4000 years ago, for beef and to consume other parts of the body as well. Since then, it has been given high regard for both its taste and high nutritional value. Calf’s liver has immense benefits, especially in getting protection against cancer and emphysema. The article lists the nutritional value of calf’s liver, along with tips on how to buy and store it. Read on to know the nutritional profile of calf’s liver.
Calf’s Liver Nutrition Facts
Amount of Calf’s Liver: 4.00 oz-wt
Total Weight of Calf’s Liver: 113.40 g
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Nutrients
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Amount
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Basic Components
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Protein
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24.53 g
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Carbohydrates
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3.08 g
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Water
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76.36 g
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Ash
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1.59 g
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Calories
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Total Calories
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187.11 KJ
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Calories From Fat
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70.43 KJ
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Calories From Saturated Fat
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26.13 KJ
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Carbohydrates
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Other Carbs
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3.08 g
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Cholesterol
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636.17 mg
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Fats
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Total Fat
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7.83 g
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Saturated Fat
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2.91 g
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Mono Fat
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1.69 g
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Poly Fat
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1.24 g
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Vitamins
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Vitamin A IU
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30485.26 IU
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Vitamin A RE
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9127.54 RE
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A- Retinol
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9127.54 RE
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Thiamin- B1
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0.15 mg
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Riboflavin- B2
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2.20 mg
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Niacin- B3
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9.61 mg
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Niacin Equiv
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13.91 mg
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Vitamin C
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35.16 mg
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Vitamin B6
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0.56 mg
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Vitamin B12
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41.39 mcg
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Vitamin D IU
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13.61 IU
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Vitamin D mcg
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0.35 mcg
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Vitamin E alpha equiv
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0.39 mg
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Vitamin E IU
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0.57 IU
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Vitamin E mg
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0.41 mg
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Folate
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860.70 mcg
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Pantothenic Acid
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2.59 mg
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Minerals
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Calcium
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7.93 mg
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Copper
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9.01 mg
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Iron
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2.97 mg
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Magnesium
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21.55 mg
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Manganese
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0.13 mg
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Phosphorus
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361.75 mg
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Potassium
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232.47 mg
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Selenium
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57.84 mcg
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Sodium
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60.11 mg
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Zinc
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10.80 mg
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Mono Fats
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16:1 Palmitol
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0.23 g
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17:1 heptadecenoic
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0.05 g
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18:1 Oleic
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1.41 g
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Poly Fats
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18:2 Linoleic
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0.69 g
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18:3 Linolenic
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0.09 g
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20:4 arachidon
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0.45 g
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Other Fats
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Omega 3 Fatty Acids
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0.09 g
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Omega 6 Fatty Acids
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1.15 g
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Amino Acids
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Alanine
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1.33 g
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Arginine
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1.17 g
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Aspartate
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2.27 g
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Cystine
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0.27 g
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Glutamate
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2.93 g
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Glycine
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1.24 g
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Histidine
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0.53 g
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Isoleucine
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1.08 g
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Leucine
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2.00 g
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Lysine
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1.11 g
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Methionine
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0.39 g
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Phenylalanine
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1.19 g
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Proline
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1.07 g
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Serine
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1.04 g
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Threonine
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1.04 g
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Tryptophan
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1.25 g
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Tyrosine
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0.88 g
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Valine
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1.37 g
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Buying And Storing Tips
- If you are going to buy calf’s liver, make sure that it is pale pink and shiny, as it is serves as one of the main criteria of its freshness. In addition, the date mentioned on the pack should be checked and the one with the latest date should be bought.
- Calf’s liver, like any other meat, should be bought from a quality store. Smell is a good indicator of its freshness. It may not be possible to smell packed calf’s liver, so you may buy the one on display, with a slightly ‘off’ smell.
- Always prefer buying calf’s liver from an organically raised animal, as it will ensure that there are less toxic substances in the body. The reason behind this is that liver is one part of the body that works in its detoxifying process and much of the toxic material is found in this body part.
- Special storage methods are required to keep the calf’s liver fresh for long, as it is highly perishable. So, always store it in a refrigerator, but use it within 2 days, as it will not stay fresh longer than this.
- If you want to keep calf’s liver fresh for longer time, ensure to wrap it in aluminum foil or freezer paper, where it will keep fresh for 3- 4 months.
