raw veal liver
Also known as: raw calf liver, calf's liver
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Also known as: raw calf liver, calf's liver
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal liver is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, it freezes well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; use within 4 months.
Veal liver comes from younger calves and is significantly more tender, milder in flavor, and lighter in color than beef liver.
Fresh veal liver should be moist, bright reddish-brown, and have a clean, slightly metallic smell. Avoid liver that is slimy or has a sour odor.
No, it is not recommended due to its extremely high Vitamin A and copper content, which can reach toxic levels if consumed too frequently.
The most classic method is 'Liver and Onions,' where slices are lightly floured and sautéed quickly in butter or oil until just pink in the center.
It is generally recommended to pat it dry with paper towels rather than washing. Soaking in milk is a common prep step to improve flavor.
Chicken livers are the best substitute for their mild flavor, though beef liver can be used if you prefer a stronger, more robust taste.
Yes, like most organ meats, veal liver is very high in cholesterol, containing over 300mg per 100g serving.
raw veal liver is a versatile ingredient found in cuisines around the world. With 140 calories per 100g and 19.9 grams of protein, it's a nutritious addition to many dishes.
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