raw pork liver
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pork liver is a nutrient-dense superfood. It is exceptionally high in Vitamin A, heme iron, and B vitamins like B12 and folate, which support immune function, energy levels, and red blood cell formation.
A 100g serving of raw pork liver contains approximately 134 calories and 21.4g of high-quality protein. It is a lean protein source with only 3.7g of fat and 2.5g of carbohydrates.
While highly nutritious, pork liver should be consumed in moderation, typically once a week. Its extremely high Vitamin A content can lead to toxicity if eaten daily, and it is also high in cholesterol.
Yes, pork liver is keto-friendly as it contains only 2.5g of carbohydrates per 100g. It is an excellent way for those on low-carb diets to obtain essential micronutrients like folate and iron.
Raw pork liver is naturally gluten-free. However, always check the ingredients if purchasing pre-prepared liver dishes like pâté or breaded liver, as these often contain wheat-based fillers or coatings.
To mellow the intense, metallic flavor, soak the raw liver in milk or water with a squeeze of lemon juice for 30 to 60 minutes before cooking. This process helps draw out impurities and improves the overall texture.
Pork liver has a bold, earthy, and slightly metallic flavor with a texture that is creamy yet slightly grainy. It is generally stronger and more pungent in flavor compared to chicken or beef liver.
raw pork liver is a versatile ingredient found in cuisines around the world. With 134 calories per 100g and 21.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Pork liver is best when cooked to an internal temperature of 160°F (71°C). It should be slightly pink in the center; overcooking it will result in a tough, rubbery, and unpleasantly dry texture.
Raw pork liver is highly perishable and should be stored in the coldest part of the refrigerator for only 1 to 2 days. If you do not plan to use it immediately, it can be frozen for up to 4 months.
No, eating raw pork liver is not recommended due to the risk of foodborne pathogens and parasites, such as Hepatitis E. It must be cooked thoroughly to ensure it is safe for human consumption.