Liver, chicken (hen), raw - Nutrition data & facts, nutritional informationHome » Poultry and poultry products » Offal

Liver, chicken (hen), raw

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total65.4 %
   Fat, total31.1 %
   Carbohydrate, total3.5 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy570kJ
Protein, total22.1g
   total-N3.5g
Fat, total4.7g
   saturated fatty acids1.5g
   monounsaturated fatty acids1.2g
   polyunsaturated fatty acids0.8g
Carbohydrate, total1.2g
   carbohydrate, available1.2g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.7g
Moisture70.3g

Vitamins
Vitamin A18000RE
   retinol18000μg
   ß-carotene0μg
Vitamin D0.21μg
Vitamin E0.3aTE
   alpha-tocopherol0.3mg
Vitamin K80μg
Vitamin B1, thiamin0.3mg
Vitamin B2, riboflavin2.5mg
Niacin equivalents14NE
   niacin8.5mg
   tryptophan5.5mg
Vitamin B60.8mg
Pantothenic Acid7.16mg
Biotin210μg
Folates2700μg
Vitamin B1223μg
Vitamin C20mg

Minerals
Sodium, Na68mg
Potassium, K218mg
Calcium, Ca18mg
Magnesium, Mg19mg
Phosphorus, P320mg
Iron, Fe7.6mg
Copper, Cu0.51mg
Zinc, Zn2.9mg
Iodine, I2.4μg
Manganese, Mn0.18mg
Chromium, Cr1.9μg
Selenium, Se49μg
Nickel, Ni2.6μg

Carbohydrates
All sugars, total0g
Starch1.2g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.011g
C 15:00g
C 16:00.835g
C 17:00.002g
C 18:00.623g
C 20:00g
C 22:00.007g
C 14:10g
C 16:10.1g
C 18:1, n-91.07g
C 20:1, n-110.015g
C 22:1, n-90g
C 18:2, n-60.449g
C 18:3, n-30.011g
C 18:4, n-30g
C 20:4, n-60.308g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated1.48g
Sum monounsaturated1.18g
Sum polyunsaturated0.773g
Sum n-3 fatty acids0.011g
Sum n-6 fatty acids0.757g

Cholesterol
Cholesterol555mg

Amino acids
Isoleucin1100mg
Leucine1900mg
Lysine1800mg
Methionine500mg
Cystine230mg
Phenylalanine1000mg
Tyrosine990mg
Threonine1100mg
Tryptophan330mg
Valine1600mg
Arginine1400mg
Histidine600mg
Alanine1200mg
Aspartic acid2000mg
Glutamic acid2600mg
Glycine1100mg
Proline1000mg
Serine1000mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0142