raw veal liver
Also known as: veal liver
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Also known as: veal liver
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal liver is considered a nutrient-dense superfood. It is exceptionally high in Vitamin A for vision and immune health, Vitamin B12 for nerve function, and heme iron, which is highly effective at preventing anemia.
A 100g serving of raw veal liver contains approximately 140 calories and 19.93g of high-quality protein. It is a lean protein source with only 4.85g of fat and 2.91g of carbohydrates.
Yes, veal liver is excellent for keto and low-carb diets. With only 2.91g of carbs per 100g and a high concentration of essential vitamins and minerals, it provides significant nutrition without spiking blood sugar.
It is best to consume veal liver in moderation, typically once or twice a week. Because it is so high in Vitamin A and copper, eating it daily could potentially lead to nutrient toxicity over time.
To mellow the strong metallic flavor, many chefs recommend soaking raw veal liver in milk or lemon water for 30 to 60 minutes before cooking. This also helps to tenderize the meat and remove any remaining impurities.
Veal liver is much milder, sweeter, and more tender than mature beef liver. It lacks the intense 'iron' aftertaste found in older animals, making it the preferred choice for those who find regular liver too strong.
In its natural state, raw veal liver is 100% gluten-free. However, be careful with recipes or restaurant dishes, as liver is traditionally dredged in wheat flour before being pan-fried.
raw veal liver is a versatile ingredient found in cuisines around the world. With 140 calories per 100g and 19.93 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw veal liver is highly perishable and should be stored in the coldest part of the fridge 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.
Fresh veal liver should be moist and have a bright reddish-brown color. If it develops a slimy texture, a sour or ammonia-like odor, or turns a dull grey or greenish tint, it has spoiled and should be discarded.
While some traditional dishes use raw liver, it is generally not recommended due to the risk of foodborne illnesses like Salmonella or E. coli. For safety, it should be cooked to an internal temperature of 160°F (71°C).