calf liver
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, calf liver is considered a 'superfood' due to its extreme nutrient density. It is an exceptional source of Vitamin A, B12, and heme iron, which support vision, brain function, and energy levels. However, due to its high Vitamin A content, it should be consumed in moderation.
A 100g serving of calf liver contains approximately 120.22 calories and 21.02g of protein. It is a lean source of high-quality complete protein, containing all essential amino acids necessary for muscle repair.
Yes, calf liver is excellent for keto and low-carb diets as it contains 0g of carbohydrates per 100g. Its high protein content and nutrient profile make it a popular choice for those following animal-based or ketogenic lifestyles.
Calf liver has a much milder, sweeter, and more delicate flavor compared to mature beef liver. While it still has a characteristic earthy and metallic undertone, its texture is significantly more tender and velvety.
The most important rule is to avoid overcooking, which makes the liver grainy and tough. Pan-sear it over medium-high heat for only 2-3 minutes per side, leaving the center slightly pink (medium-rare to medium) for the best texture.
Soaking calf liver in milk for 30 to 60 minutes is a common technique to reduce its strong metallic taste and remove bitterness. The milk also helps to tenderize the meat, resulting in a more pleasant flavor and mouthfeel.
Yes, calf liver is one of the best dietary sources of heme iron, which is highly bioavailable and easily absorbed by the body. It is frequently recommended to help increase red blood cell formation and combat iron-deficiency anemia.
calf liver is a versatile ingredient found in cuisines around the world. With 120.22 calories per 100g and 21.02 grams of protein, it's a nutritious addition to many dishes.
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View all other →It is generally recommended to limit liver consumption to once or twice a week. Because it is so concentrated in Vitamin A and copper, eating it daily could potentially lead to vitamin toxicity (hypervitaminosis A) over time.
Fresh calf liver is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. If you don't plan to cook it immediately, it can be frozen for up to 4 months.
In its natural state, calf liver is 100% gluten-free. However, many traditional recipes involve dredging the liver in wheat flour before frying, so you should substitute with a gluten-free flour or skip the coating if you have a gluten intolerance.