goat liver
Also known as: goat's liver, mutton kaleji
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Also known as: goat's liver, mutton kaleji
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Kashmiri delicacy featuring tender goat liver cooked in a tangy, aromatic gravy. The sourness from tamarind perfectly balances the rich spices like fennel and ginger powder, creating a unique and flavorful dish that is a true taste of the valley.
A robust and spicy stir-fry of tender goat liver and kidneys, cooked with onions, tomatoes, and a blend of aromatic spices. This North Indian delicacy is a meat lover's dream, perfect with fresh naan or roti.
A rich and aromatic Mughlai curry featuring tender goat liver and kidneys cooked in a thick, spicy masala. This hearty dish is a delicacy for meat lovers, best enjoyed with hot naan or roti.
Yes, goat liver is exceptionally healthy, often considered a superfood due to its dense nutrient profile. It's packed with essential vitamins and minerals that support various bodily functions. However, due to its high Vitamin A content, moderation is key, especially for certain populations.
Goat liver is an outstanding source of Vitamin A, crucial for vision and immune health. It's also rich in highly bioavailable heme iron, B vitamins (especially B12 and folate), and essential minerals like copper, zinc, and selenium, all vital for energy production and overall well-being.
Per 100g, goat liver contains approximately 20.32g of high-quality protein, making it an excellent source for muscle repair and growth. It provides about 125.72 calories, with 4.88g of fat and 0g of carbohydrates, making it a nutrient-dense, low-carb option.
Yes, goat liver is highly suitable for keto and low-carb diets. It contains 0g of carbohydrates per 100g, along with a good amount of protein and moderate fat, fitting perfectly into these dietary frameworks. Its rich nutrient profile also helps prevent deficiencies often associated with restrictive diets.
Pregnant women should consume goat liver with caution and in very limited quantities, or avoid it altogether. While nutritious, its extremely high Vitamin A content (in the form of retinol) can be harmful in excessive amounts during pregnancy, potentially leading to birth defects. Consult a doctor for personalized advice.
Goat liver is best cooked quickly to prevent it from becoming tough. Popular methods include pan-frying with onions and spices, grilling, or adding it to stews and curries. Marinating it in milk or lemon juice for a short period can help tenderize it and reduce any strong flavor.
goat liver is a versatile ingredient found in cuisines around the world. With 125.72 calories per 100g and 20.32 grams of protein, it's a nutritious addition to many dishes.
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View all other →Goat liver has a distinct, rich, and slightly gamey flavor, often described as more robust than calf or chicken liver. It has a tender, somewhat creamy texture when cooked properly. The flavor can be mellowed by soaking it in milk or acid before cooking.
Fresh goat liver should be stored in the coldest part of your refrigerator, ideally in its original packaging or a sealed container, for no more than 1-2 days. For longer storage, it can be frozen for up to 3-4 months. Ensure it's properly wrapped to prevent freezer burn.
Fresh goat liver should have a smooth, moist, and shiny surface with a deep reddish-brown color. Avoid liver that appears dull, discolored, or has a slimy texture. It should have a mild, slightly metallic smell; a strong, unpleasant odor indicates spoilage.
Yes, goat liver is exceptionally effective for treating iron deficiency due to its high content of heme iron. Heme iron is the most easily absorbed form of iron by the human body, making goat liver a powerful dietary tool to prevent and combat anemia.