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Extremely high in iron and vitamin A, rich in protein, excellent B12 source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
4g
· 10%
Protein
26g
· 63%
Fat
5g
· 27%
Fiber
0g
Vitamins
B12
83.1µg · 3463% DV
Vitamin A
16800µg · 1867% DV
Biotin
96µg · 320% DV
B2
3.4mg · 262% DV
Minerals
Copper
15mg · 1667% DV
Selenium
39µg · 71% DV
Phosphorus
497mg · 71% DV
Zinc
4mg · 36% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
Cook it quickly in a very hot pan to help it stay tender. Prolonged cooking can make liver firm and dry.
Adding salt near the end of cooking is a useful approach. It can help limit excess moisture in the pan and support better browning.
Carefully removing membranes and visible connective tissue can reduce bitterness and metallic notes. Brief cooking with onions can also mellow its flavor.
Washing raw liver is not recommended because splashing water can spread bacteria around the kitchen. Trim it as needed and pat it dry with paper towels instead.
Onions, parsley, and lemon pair especially well with its rich flavor. Lemon also provides vitamin C, which can support absorption of the iron in liver.
Its protein content can make it a useful option in a post-workout meal. Pair it with a carbohydrate food and vegetables for a more balanced recovery meal.
Liver is highly concentrated in vitamin A and certain minerals, so large portions are generally better eaten occasionally rather than daily. During pregnancy, intake should be discussed with a healthcare professional because excessive preformed vitamin A can be harmful.
Organ meats can be high in dietary cholesterol. People with high cholesterol or cardiovascular disease should discuss portion size and frequency with their clinician or dietitian.
Refrigerate it within two hours of cooking and use it within 3 to 4 days. Reheat it thoroughly until hot throughout before serving.
Yes, cooked beef liver can be frozen in an airtight container. Its texture may become slightly drier after thawing, so thaw it in the refrigerator and reheat it briefly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.