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

Calories 193 Calories from Fat 57
(30%)
 [1]
% Total Quantity
Total Fat 7g 7%
Saturated Fat 2g 2%
Trans Fat 0g 0%
Cholesterol 485mg 0.49%
Sodium 85mg 0.09%
Potassium 353mg 0.35%
Total Carbohydrate 4g 4%
Protein 27g 27%


NutrientQuantityUnits
Alanine 1.72 g
Alcohol, ethyl 0.00 g
Arginine 1.77 g
Ash 1.79 g
Aspartic acid 2.59 g
Betaine 8.10 mg
Caffeine 0.00 mg
Calcium, Ca 7.00 mg
Carbohydrate, by difference 4.47 g
Carotene, alpha 11.00 mcg
Carotene, beta 40.00 mcg
Cholesterol 485.00 mg
Choline, total 411.00 mg
Copper, Cu 15.05 mg
Cryptoxanthin, beta 16.00 mcg
Cystine 0.47 g
Dihydrophylloquinone 0.00 mcg
Energy 193.00 kcal
Energy 807.00 kJ
Fatty acids, total monounsaturated 1.19 g
Fatty acids, total polyunsaturated 1.16 g
Fatty acids, total saturated 2.11 g
Fatty acids, total trans 0.28 g
Fiber, total dietary 0.00 g
Fluoride, F 5.00 mcg
Folate, DFE 350.00 mcg_DFE
Folate, food 350.00 mcg
Folate, total 350.00 mcg
Folic acid 0.00 mcg
Glutamic acid 3.47 g
Glycine 2.20 g
Histidine 0.80 g
Hydroxyproline 0.10 g
Iron, Fe 5.98 mg
Isoleucine 1.23 g
Leucine 2.41 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.06 g
Magnesium, Mg 23.00 mg
Manganese, Mn 0.30 mg
Methionine 0.71 g
Niacin 14.35 mg
Pantothenic acid 7.08 mg
Phenylalanine 1.39 g
Phosphorus, P 483.00 mg
Potassium, K 353.00 mg
Proline 1.58 g
Protein 27.37 g
Retinol 20070.00 mcg
Riboflavin 3.06 mg
Selenium, Se 24.90 mcg
Serine 1.24 g
Sodium, Na 85.00 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 0.03 mg
Total lipid (fat) 6.51 g
Tryptophan 0.35 g
Tyrosine 1.00 g
Valine 1.61 g
Vitamin A, IU 66989.00 IU
Vitamin A, RAE 20074.00 mcg_RAE
Vitamin B-12 72.50 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.89 mg
Vitamin C, total ascorbic acid 0.70 mg
Vitamin E (alpha-tocopherol) 0.60 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.60 mcg
Water 59.87 g
Zinc, Zn 11.90 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6i". 2002 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6j". 2002 Beltsville MD
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5j". 2001 Beltsville MD

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