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

Liver, pig, raw

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total68.1 %
   Fat, total24.5 %
   Carbohydrate, total7.4 %
   Alcohol0 %
Refuse: 5%

Content per 100 grams
Energy524kJ
Protein, total21.1g
   total-N3.4g
Fat, total3.4g
   saturated fatty acids1.1g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids0.5g
Carbohydrate, total2.3g
   carbohydrate, available2.3g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.6g
Moisture72g

Vitamins
Vitamin A14125RE
   retinol14124μg
   ß-carotene11μg
Vitamin D0.2μg
Vitamin E0.2aTE
   alpha-tocopherol0.2mg
Vitamin K30μg
Vitamin B1, thiamin0.3mg
Vitamin B2, riboflavin2.95mg
Niacin equivalents21NE
   niacin16mg
   tryptophan5mg
Vitamin B60.665mg
Pantothenic Acid6.4mg
Biotin44μg
Folates1000μg
Vitamin B1240μg
Vitamin C25mg

Minerals
Sodium, Na80mg
Potassium, K271mg
Calcium, Ca6.48mg
Magnesium, Mg18mg
Phosphorus, P369mg
Iron, Fe13.4mg
Copper, Cu1.01mg
Zinc, Zn6.78mg
Iodine, I3.1μg
Manganese, Mn0.39mg
Chromium, Cr2.71μg
Selenium, Se47.6μg
Nickel, Ni1.59μg

Carbohydrates
All sugars, total0g
Starch3g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.43g
C 18:00.645g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.323g
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-60.323g
C 18:3, n-30g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30.108g
C 22:6, n-30.108g
Other fatty acids0.538g

Sums lipids
Sum saturated1.08g
Sum monounsaturated0.323g
Sum polyunsaturated0.538g
Sum n-3 fatty acids0.216g
Sum n-6 fatty acids0.323g
Trans fatty acids0.005g

Cholesterol
Cholesterol300mg

Amino acids
Isoleucin980mg
Leucine1800mg
Lysine1700mg
Methionine470mg
Cystine230mg
Phenylalanine1000mg
Tyrosine780mg
Threonine980mg
Tryptophan300mg
Valine1300mg
Arginine1200mg
Histidine540mg
Alanine1200mg
Aspartic acid1800mg
Glutamic acid2600mg
Glycine1200mg
Proline1000mg
Serine950mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0146