Chicken Liver – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Pan-Fried Chicken Liver
Category: Poultry Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 242.72g, 1 container

Intro: Liver is an acquired taste I have heard, but it is never something I have been particularly interested in trying. I know that some people love its strong taste, and it is certainly cheaper (I did a quick check at my local supermarket and it was 25% the price of the equivalent in chicken breast) but to me it is has a reputation as a less desirable cut of meat, which is probably why the price is so low.

You can use it in lots of recipes though. Chicken liver pate is one of the most common uses for it, although you are more likely to buy that premade than to try and make it yourself, but you can use the liver in dishes such as bacon and chicken liver risotto, you can turn them into a rich sauce, add them to broths, or even just cut them into slices and roast them.

You can see below they are packed full of nutrients though. The vitamin A content is nearly off the chart at over 34,000IU and it contains a huge amount of vitamin B9 (folic acid) as well, plus plenty of other vitamins and minerals too.

Footnotes:

None

Source:

These nutrition facts for chicken liver were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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