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Nutrition - Facts for Beef, variety meats and by-products, liver, cooked, braised
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Beef, variety meats and by-products, liver, cooked, braised.
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Beef, variety meats and by-products, liver, cooked, braised

Calories 191 Calories from Fat 46
(24%)
 [1]
% Total Quantity
Total Fat 5g 5%
Saturated Fat 2g 2%
Trans Fat 0g 0%
Cholesterol 396mg 0.40%
Sodium 79mg 0.08%
Potassium 352mg 0.35%
Total Carbohydrate 5g 5%
Protein 29g 29%


NutrientQuantityUnits
Alanine 1.63 g
Alcohol, ethyl 0.00 g
Arginine 1.73 g
Ash 1.74 g
Aspartic acid 2.69 g
Betaine 5.60 mg
Caffeine 0.00 mg
Calcium, Ca 6.00 mg
Carbohydrate, by difference 5.13 g
Carotene, alpha 11.00 mcg
Carotene, beta 162.00 mcg
Cholesterol 396.00 mg
Choline, total 426.00 mg
Copper, Cu 14.28 mg
Cryptoxanthin, beta 11.00 mcg
Cystine 0.53 g
Dihydrophylloquinone 0.00 mcg
Energy 191.00 kcal
Energy 801.00 kJ
Fatty acids, total monounsaturated 0.65 g
Fatty acids, total polyunsaturated 0.64 g
Fatty acids, total saturated 1.70 g
Fatty acids, total trans 0.21 g
Fiber, total dietary 0.00 g
Folate, DFE 253.00 mcg_DFE
Folate, food 253.00 mcg
Folate, total 253.00 mcg
Folic acid 0.00 mcg
Glutamic acid 3.65 g
Glycine 1.63 g
Histidine 0.88 g
Hydroxyproline 0.05 g
Iron, Fe 6.54 mg
Isoleucine 1.35 g
Leucine 2.67 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.25 g
Magnesium, Mg 21.00 mg
Manganese, Mn 0.36 mg
Methionine 0.76 g
Niacin 17.52 mg
Pantothenic acid 7.11 mg
Phenylalanine 1.52 g
Phosphorus, P 497.00 mg
Potassium, K 352.00 mg
Proline 1.34 g
Protein 29.08 g
Retinol 9428.00 mcg
Riboflavin 3.42 mg
Selenium, Se 36.10 mcg
Serine 1.27 g
Sodium, Na 79.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.19 mg
Threonine 1.22 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.06 mg
Total lipid (fat) 5.26 g
Tryptophan 0.37 g
Tyrosine 1.13 g
Valine 1.76 g
Vitamin A, IU 31714.00 IU
Vitamin A, RAE 9442.00 mcg_RAE
Vitamin B-12 70.58 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 1.02 mg
Vitamin C, total ascorbic acid 1.90 mg
Vitamin D 49.00 IU
Vitamin D (D2 + D3) 1.20 mcg
Vitamin D3 (cholecalciferol) 1.20 mcg
Vitamin E (alpha-tocopherol) 0.51 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 3.30 mcg
Water 58.81 g
Zinc, Zn 5.30 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J. L. Montgomery, F. C. Parrish, D. C. Beitz, R. L. Horst, E. J. Huff-Lonergan, A. H. Trenkle. "The use of vitamin D3 to improve beef tenderness.". 2000 J. Animal Science 78 Pg. 2615 - 2621
  3. J. L. Montgomery, J. R. Blanton, Jr., R. L. Horst, M. L. Galyean, K. J. Morrow, Jr., D. B. Wester, M.F. Miller. "Effects of biological type of beef steers on vitamin D, calcium, and phosphorus status.". 2004 J. Animal Sci. 82 Pg. 2043 - 2049
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6i". 2002 Beltsville MD
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6j". 2002 Beltsville MD

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