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

Calories 175 Calories from Fat 41
(23%)
 [1]
% Total Quantity
Total Fat 5g 5%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol 381mg 0.38%
Sodium 77mg 0.08%
Potassium 351mg 0.35%
Total Carbohydrate 5g 5%
Protein 27g 27%


NutrientQuantityUnits
Alanine 1.48 g
Alcohol, ethyl 0.00 g
Arginine 1.58 g
Ash 1.63 g
Aspartic acid 2.46 g
Betaine 6.30 mg
Caffeine 0.00 mg
Calcium, Ca 6.00 mg
Carbohydrate, by difference 5.16 g
Carotene, alpha 11.00 mcg
Carotene, beta 182.00 mcg
Cholesterol 381.00 mg
Choline, total 418.20 mg
Copper, Cu 14.59 mg
Cryptoxanthin, beta 21.00 mcg
Cystine 0.48 g
Dihydrophylloquinone 0.00 mcg
Energy 175.00 kcal
Energy 734.00 kJ
Fatty acids, total monounsaturated 0.65 g
Fatty acids, total polyunsaturated 0.60 g
Fatty acids, total saturated 1.49 g
Fatty acids, total trans 0.20 g
Fiber, total dietary 0.00 g
Fluoride, F 5.00 mcg
Folate, DFE 260.00 mcg_DFE
Folate, food 260.00 mcg
Folate, total 260.00 mcg
Folic acid 0.00 mcg
Glutamic acid 3.33 g
Glycine 1.48 g
Histidine 0.80 g
Hydroxyproline 0.05 g
Iron, Fe 6.17 mg
Isoleucine 1.23 g
Leucine 2.44 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.05 g
Magnesium, Mg 22.00 mg
Manganese, Mn 0.36 mg
Methionine 0.69 g
Niacin 17.48 mg
Pantothenic acid 6.94 mg
Phenylalanine 1.38 g
Phosphorus, P 485.00 mg
Potassium, K 351.00 mg
Proline 1.23 g
Protein 26.52 g
Retinol 7728.00 mcg
Riboflavin 3.42 mg
Selenium, Se 32.80 mcg
Serine 1.15 g
Sodium, Na 77.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.18 mg
Threonine 1.11 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.06 mg
Total lipid (fat) 4.68 g
Tryptophan 0.34 g
Tyrosine 1.03 g
Valine 1.61 g
Vitamin A, IU 26088.00 IU
Vitamin A, RAE 7744.00 mcg_RAE
Vitamin B-12 83.13 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 1.03 mg
Vitamin C, total ascorbic acid 0.70 mg
Vitamin D 49.00 IU
Vitamin D (D2 + D3) 1.20 mcg
Vitamin D3 (cholecalciferol) 1.20 mcg
Vitamin E (alpha-tocopherol) 0.46 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 3.90 mcg
Water 62.01 g
Zinc, Zn 5.23 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  3. 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
  4. 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
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6i". 2002 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6j". 2002 Beltsville MD

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