Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, walrus liver is exceptionally nutrient-dense, offering high levels of Vitamin A, B12, and heme iron. It supports immune function, vision, and red blood cell production. However, it must be consumed in moderation due to the risk of Vitamin A toxicity.
The primary concern is hypervitaminosis A, as marine mammal livers contain extremely high concentrations of preformed Vitamin A. Consuming large amounts can lead to symptoms like dizziness, nausea, and skin peeling. Traditional practices usually involve eating small portions to avoid these effects.
A 100g serving of raw walrus liver provides approximately 125 calories and 21 grams of protein. It is a lean protein source with only 3 grams of fat and 3.5 grams of carbohydrates per serving.
Yes, walrus liver is keto-friendly and low-carb, containing only 3.5g of carbohydrates per 100g. Its high protein content and nutrient density make it suitable for ketogenic diets, provided portion sizes are managed.
Raw walrus liver is naturally gluten-free as it is an animal organ meat. It contains no grain-based proteins, making it safe for individuals with celiac disease or gluten intolerance.
In Arctic cultures, walrus liver is often eaten raw and fresh immediately after a hunt. It can also be fermented or lightly boiled; however, overcooking is generally avoided as it can make the texture very tough and rubbery.
Walrus liver has a very intense, earthy, and metallic flavor that is much stronger than beef or chicken liver. The texture is dense and slightly grainy when raw, becoming firmer when heat is applied.
raw walrus liver is a versatile ingredient found in cuisines around the world. With 125 calories per 100g and 21 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw walrus liver with step-by-step instructions.
Browse recipes →While traditionally consumed raw, there is a risk of parasites such as Trichinella. To mitigate risks, the liver should come from a healthy animal and be handled with strict hygiene, or frozen at specific temperatures to kill potential larvae.
Fresh walrus liver should be stored in the coldest part of the refrigerator and consumed within 1-2 days. For long-term storage, it should be vacuum-sealed and frozen at 0°F (-18°C) or lower.
Yes, it is an exceptional source of heme iron, which is the most bioavailable form of iron for humans. This makes it highly effective for preventing iron-deficiency anemia and supporting healthy oxygen transport in the blood.