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Exceptionally high in vitamin A and B12
CALORIES
POTASSIUM
FIBER
Selected: 100 g
191
KCAL / 100G
Carbs
5.1g
· 11%
Protein
29.1g
· 63%
Fat
5.3g
· 26%
Fiber
0g
Vitamins
B12
70.7µg · 2946% DV
Vitamin A
9442µg · 1049% DV
Biotin
98µg · 327% DV
B2
2.8mg · 215% DV
Minerals
Copper
10mg · 1111% DV
Selenium
39.7µg · 72% DV
Phosphorus
497mg · 71% DV
Iron
7mg · 39% DV
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
1.9g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6.6:1
Above the ideal 4:1 (6.6:1).
Cooked liver provides 191 calories per 100 g.
Yes. Cooked liver contains 29.1 g of protein per 100 g, making it a high-protein meat option.
Yes. Cooked liver has 5.1 g of carbohydrates per 100 g, so it is relatively low in carbs but not carb-free.
Yes, cooked liver is compatible with a keto diet. Since it contains 5.1 g of carbs per 100 g, portion size should fit your daily carbohydrate target.
Yes. Cooked liver is compatible with a carnivore diet and is an animal-based source of protein.
No. Cooked liver contains 5.3 g of fat per 100 g, which is relatively modest for a meat food.
No. Cooked liver contains 0 g of fiber per 100 g based on the provided nutrition information.
With 29.1 g of protein per 100 g, cooked liver can help increase protein intake. It contains no fiber, so it does not contribute fiber to a meal.
Yes, cooked liver is compatible with a gluten-free diet. Added ingredients during preparation can change whether the finished dish remains gluten-free.
Cooked liver is classified as minimally processed. This means it is not categorized as an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.