Chicken Liver
Description
Chicken liver, a phenomenally rich source of vitamin A, iron, riboflavin, niacin and folacin. It also contains a great deal of vitamin C. Because chicken liver has a high cholesterol level, consumption should be limited.
Caloric Content
| 1 | 2 | |
| Calories: | 40 | 219 |
| Protein: | 5.75 | 34.1 gm |
| Carbohydrates: | 1.09 | 1.23 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | 1.23 | 7.63 gm |
| Saturated fats: | .42 | 2.58 gm |
| Unsaturated fats: | .5 | 3.13 gm |
| Cholesterol: | 140 | 883 mg |
1. Raw - 32 grams
2. Cooked - 1 cup, 140 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 6,576 | 22,925 | 5000 IU |
| Thiamine: | .044 | .214 | 1.7 mg |
| Vitamin B-2: | .628 | 2.446 | 1.7 mg |
| Vitamin B-6: | .24 | .82 | 2.0 mg |
| Vitamin B-12: | 7.35 | 27.14 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 2.960 | 6.230 | 20 mg |
| Pantothenic Acid: | 1.979 | 7.575 | 10 mg |
| Folic acid: | 236 | 1,077 | 400 mcg |
| Vitamin C: | 10.8 | 22.2 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 32 grams
2. Cooked - 1 cup, 140 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 3 | 20 | 1000 mg |
| Copper: | .126 | .518 | 2 mg |
| Iron: | 2.74 | 11.86 | 18 mg |
| Magnesium: | 6 | 29 | 400 mg |
| Manganese: | .083 | .416 | n/a mg |
| Phosphorus: | 87 | 437 | 1000 mg |
| Potassium: | 73 | 196 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 25 | 71 | n/a mg |
| Zinc: | .98 | 6.07 | 15 mg |
1. Raw - 32 grams
2. Cooked - 1 cup, 140 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .081 | .480 gm |
| Threonine: | .256 | 1.516 gm |
| Isoleucine: | .305 | 1.812 gm |
| Leucine: | .519 | 3.077 gm |
| Lysine: | .435 | 2.580 gm |
| Methionine: | .136 | .808 gm |
| Cysteine: | .077 | .458 gm |
| Phenylalanine: | .286 | 1.697 gm |
| Tyrosine: | .202 | 1.200 gm |
| Valine: | .363 | 2.149 gm |
| Arginine: | .352 | 2.090 gm |
| Histidine: | .153 | .906 gm |
| Alanine: | .334 | 1.981 gm |
| Aspartic acid: | .547 | 3.241 gm |
| Glutamic acid: | .745 | 4.420 gm |
| Glycine: | .334 | 1.981 gm |
| Proline: | .285 | 1.691 gm |
| Serine: | .247 | 1.467 gm |
1. Raw - 32 grams
2. Cooked - 1 cup, 140 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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