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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, turkey liver is a nutrient-dense superfood. It is exceptionally high in Vitamin A for vision and immune health, heme iron for energy production, and B vitamins like B12 and folate for nerve function and DNA synthesis.
A 100g serving of raw turkey liver contains approximately 128 calories and 18.26g of protein. With 0g of carbohydrates and 5.5g of fat, it is a high-protein, low-calorie food choice.
Yes, turkey liver is excellent for a ketogenic or low-carb diet. It contains zero carbohydrates and provides high-quality protein and essential fats, making it a nutrient-dense addition to keto meal plans.
It is not recommended to eat turkey liver raw due to the risk of bacterial contamination like Salmonella or Campylobacter. Always cook turkey liver to an internal temperature of 165°F (74°C) to ensure it is safe for consumption.
Turkey liver has a rich, earthy, and slightly metallic flavor typical of organ meats. It is generally considered milder and sweeter than beef liver, with a creamy texture when cooked properly.
The most common methods are sautéing with onions and herbs or simmering it to make a smooth pâté. Because it is lean, it cooks very quickly; overcooking can lead to a grainy, tough texture.
Yes, turkey liver is an outstanding source of heme iron, which is the form of iron most easily absorbed by the body. Regular consumption can help maintain healthy hemoglobin levels and prevent iron-deficiency anemia.
raw turkey liver is a versatile ingredient found in cuisines around the world. With 128 calories per 100g and 18.26 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the poultry category with complete nutrition information.
View all poultry →Discover 0 recipes featuring raw turkey liver with step-by-step instructions.
Browse recipes →Raw turkey liver should be stored in the coldest part of the refrigerator in an airtight container for no more than 1-2 days. For longer storage, it can be frozen for up to 3-4 months without significant loss of quality.
Fresh turkey liver should be moist and have a deep reddish-brown color with a mild, metallic scent. If it develops a slimy texture, a sour or ammonia-like odor, or turns a greyish-green hue, it has spoiled and should be discarded.
Yes, turkey liver is extremely rich in Vitamin A (retinol). While beneficial for vision and skin, it is so concentrated that it is best consumed in moderation (once or twice a week) to avoid potential Vitamin A toxicity.