|Nutritional value per 100 g (3.5 oz)|
|Energy||561 kJ (134 kcal)|
|Vitamin A equiv.|
Calf liver and chicken liver are comparable.
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. It is unsure if daily consumption of liver can be harmful, as no conclusive research has been done on the toxicity of preformed vitamin A from food. A single serving of beef liver exceeds the tolerable upper intake level of vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D.