raw goose liver
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, goose liver is a nutrient-dense organ meat. It is exceptionally high in Vitamin A for vision and immune health, Vitamin B12 for nerve function, and heme iron, which is highly bioavailable and helps prevent anemia.
A 100g serving of raw goose liver contains approximately 133 calories and 16.4g of protein. It is relatively low in fat (4.4g) and carbohydrates (6.3g) compared to other organ meats, making it a lean, high-protein choice.
Yes, goose liver is keto-friendly. With only 6.3g of carbohydrates per 100g and a high protein content, it fits well into a low-carb or ketogenic lifestyle while providing essential micronutrients often lacking in restrictive diets.
It is not recommended to eat goose liver raw due to the risk of foodborne illnesses like Salmonella or Campylobacter. To ensure safety, it should be cooked to an internal temperature of at least 160°F (71°C).
Goose liver is best prepared by pan-searing it quickly over medium-high heat for 2-3 minutes per side. This keeps the center tender and creamy; overcooking can result in a grainy texture and a bitter metallic taste.
Goose liver has a rich, earthy, and slightly sweet flavor with a very smooth, buttery texture. It is generally considered milder and more delicate than beef or chicken liver, which is why it is prized as a gourmet ingredient.
Raw goose liver is highly perishable and should be kept in the coldest part of the refrigerator for no more than 1 to 2 days. If you do not plan to use it immediately, wrap it tightly in plastic wrap and freeze it for up to 4 months.
raw goose liver is a versatile ingredient found in cuisines around the world. With 133 calories per 100g and 16.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh goose liver should be firm, moist, and reddish-brown. If it develops a slimy film, a greyish or greenish tint, or a pungent, sour, or ammonia-like odor, it has spoiled and must be discarded.
Not exactly. While foie gras is made from goose or duck liver, it specifically comes from birds that have been specially fattened. Standard goose liver is smaller, lower in fat, and has a firmer texture than the buttery, high-fat foie gras.
Goose liver can be halal or kosher if the bird was slaughtered according to religious guidelines. For it to be kosher, the liver must also undergo a specific broiling process to remove blood, as it is a highly vascular organ.