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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Ringed seal liver is exceptionally nutrient-dense, offering high-quality protein, heme iron, and Vitamin B12. However, it contains extremely high levels of Vitamin A that can be toxic to humans if consumed in large quantities, so it must be eaten with extreme caution and in small portions.
A 100g serving of ringed seal liver contains approximately 116 calories and 18.6g of protein. It is a lean protein source with only 3.3g of fat and 2.9g of carbohydrates.
Like many Arctic marine mammals, the ringed seal stores vast amounts of Vitamin A in its liver. Consuming too much can lead to hypervitaminosis A, a serious condition that causes symptoms ranging from headaches and skin peeling to liver damage and, in extreme cases, death.
Yes, ringed seal liver is keto-friendly and low-carb, containing only 2.9g of carbohydrates per 100g. It also provides essential omega-3 fatty acids (EPA and DHA), which are beneficial for those on a ketogenic diet.
It has a very intense, earthy, and metallic flavor, similar to beef liver but much stronger. Because it is a marine mammal, it may also have a slight oiliness or 'fishy' undertone due to its high omega-3 content.
In Arctic Indigenous cultures, it is often eaten raw, frozen (known as quaq), or lightly boiled. If pan-searing, it should be cooked quickly over high heat to prevent it from becoming tough and rubbery.
Yes, ringed seal liver is naturally gluten-free as it is a pure animal organ meat. It is safe for those with celiac disease or gluten intolerance, provided no gluten-containing seasonings or flours are added during cooking.
ringed seal liver is a versatile ingredient found in cuisines around the world. With 116 calories per 100g and 18.6 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh liver should be stored in the coldest part of the refrigerator and consumed within 1 to 2 days. For long-term storage, it can be wrapped tightly to prevent freezer burn and frozen for several months.
Yes, it is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body. This makes it highly effective for supporting red blood cell production and preventing iron-deficiency anemia.
Fresh liver should have a deep, consistent color and a moist, glistening surface without any slime. It should have a clean, metallic scent; any sour or overly pungent ammonia-like odors indicate that the meat has spoiled.