Liver (food)
Liver is a food which humans can eat. It is offal, which means it is not muscle tissue. The flavor might be strong for some people, so it might be slightly over-seasoned.Do not consume too much liver or your feet will start to peel and rot. They will look like you roller bladed without socks for weeks. There is a high probability you might lose your foot and have to enter the war amps program.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 561 kJ (134 kcal) |
| Carbohydrates | 2.5 g |
| Fat | 3.7 g |
| Protein | 21 g |
| Vitamin A equiv. | 6500 μg (722%) |
| Riboflavin (Vit. B2) | 3 mg (200%) |
| Niacin (Vit. B3) | 15 mg (100%) |
| Vitamin B6 | 0.7 mg (54%) |
| Folate (Vit. B9) | 212 μg (53%) |
| Vitamin B12 | 26 μg (1083%) |
| Vitamin C | 23 mg (38%) |
| Iron | 23 mg (184%) |
| Sodium | 87 mg (4%) |
| Calf liver and chicken liver are comparable. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database | |
The liver stores vitamin A and other things. Vitamin A is used by the body to make rhodopsin[1], a molecule which absorbs light. It is needed for low-level vision and colour vision. Vitamin A also plays a key role in gene transcription. It also plays a key role in the immune system.
Once made, vitamin A cannot be broken down by the body, and it is not easily excreted. So it tends to build up in the liver if too much is eaten. Vitamin A is fat-soluble, so getting rid of any excess taken in through diet takes much longer than with water-soluble B vitamins and vitamin C. This allows for toxic levels of vitamin A to build up.
It is not good to eat cooked liver too often. Eating lots of liver, especially from carnivorous animals, will give a person too much vitamin A.[2]
Liver (food) Media
Slice of pig's liver and onions
Canned cod liver (see also: cod liver oil)
