Liver, ox, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Offal

Liver, ox, raw

Bos taurus
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total64.4 %
   Fat, total21.3 %
   Carbohydrate, total14.3 %
   Alcohol0 %
Refuse: 8%

Content per 100 grams
Energy533kJ
Protein, total20.3g
   total-N3.2g
Fat, total3g
   saturated fatty acids1g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids1g
Carbohydrate, total4.5g
   carbohydrate, available4.5g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.4g
Moisture72g

Vitamins
Vitamin A15579RE
   retinol15500μg
   ß-carotene951μg
Vitamin D0.13μg
Vitamin E0.42aTE
   alpha-tocopherol0.42mg
Vitamin K104μg
Vitamin B1, thiamin0.17mg
Vitamin B2, riboflavin3mg
Niacin equivalents22NE
   niacin17mg
   tryptophan5mg
Vitamin B61mg
Pantothenic Acid7.7mg
Biotin33μg
Folates2300μg
Vitamin B12110μg
Vitamin C23mg

Minerals
Sodium, Na65mg
Potassium, K300mg
Calcium, Ca4.15mg
Magnesium, Mg21mg
Phosphorus, P348mg
Iron, Fe6.05mg
Copper, Cu6.4mg
Zinc, Zn3.7mg
Iodine, I4.3μg
Manganese, Mn0.38mg
Chromium, Cr5.1μg
Selenium, Se37.4μg
Nickel, Ni3.48μg

Carbohydrates
All sugars, total0g
Starch5g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.211g
C 18:00.74g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.317g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.317g
C 18:3, n-30g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30.106g
C 22:6, n-30.106g
Other fatty acids0g

Sums lipids
Sum saturated0.951g
Sum monounsaturated0.317g
Sum polyunsaturated0.952g
Sum n-3 fatty acids0.212g
Sum n-6 fatty acids0.317g

Cholesterol
Cholesterol300mg

Amino acids
Isoleucin880mg
Leucine1700mg
Lysine1500mg
Methionine360mg
Cystine160mg
Phenylalanine970mg
Tyrosine680mg
Threonine880mg
Tryptophan300mg
Valine1300mg
Arginine1200mg
Histidine550mg
Alanine1100mg
Aspartic acid1800mg
Glutamic acid2300mg
Glycine1100mg
Proline1000mg
Serine1000mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0145