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Duck Liver

Duck Liver


Duck liver, the liver of the fowl, is a highly concentrated source of vitamin A, iron, protein, copper, phosphorus and vitamin B-12. It is also a good source of vitamin D, vitamin E and vitamin K.

Duck liver is very high in cholesterol and saturated fatty acids, and should therefore be avoided by persons on a Low Fat Diet.

Low Fat Diet (Pritikin)
Low Fat Diet (Non Pritikin)

Caloric Content

Calories: 60
Protein:8.24 gm
Carbohydrates:1.55 gm
Fiber: 0 gm
Total fats:2.04 gm
Saturated fats: .63 gm
Unsaturated fats: .59 gm
Cholesterol: 227 mg

1. 44 grams

Vitamin Content

Vitamin A:175595000 IU
Thiamine: - 1.7 mg
Vitamin B-2: - 1.7 mg
Vitamin B-6: - 2.0 mg
Vitamin B-12: 23.7 6 mcg
Biotin: - 300 mcg
Niacin: - 20 mg
Pantothenic Acid: - 10 mg
Folic acid: - 400 mcg
Vitamin C: - 60 mg
Vitamin E: - 30 IU

1. 44 grams

Mineral Content

Calcium: 51000 mg
Copper:2.62 2 mg
Iron:13.4 18 mg
Magnesium: - 400 mg
Manganese: - n/a mg
Phosphorus: 1181000 mg
Potassium: - n/a mg
Selenium: - n/a mcg
Sodium: - n/a mg
Zinc: - 15 mg

1. 44 grams

Amino Acid Content

Tryptophan:.116 gm
Threonine: .367 gm
Isoleucine: .438 gm
Leucine: .744 gm
Lysine: .624 gm
Methionine: .195 gm
Cysteine: .111 gm
Phenylalanine:.410 gm
Tyrosine: .290 gm
Valine:.520 gm
Arginine: .505 gm
Histidine:.219 gm
Alanine:.479 gm
Aspartic acid:.784 gm
Glutamic acid:1.06 gm
Glycine:.479 gm
Proline:.409 gm
Serine:.355 gm

1. 44 grams


Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.


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