Know what’s on your plate
Chicken liver
Calories & nutrition facts
all classes, raw
Nutrition facts
Per 100 g% DV- Calories 119 kcal —
- Protein 17 g 34%
- Carbohydrate 0.7 g 0%
- Fat 4.8 g 6%
- Saturated fat 1.6 g 8%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 71 mg 3%
- Cholesterol 345 mg 115%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3296 µg 366%
- Vitamin C 17.9 mg 20%
- Vitamin D 0 µg 0%
- Vitamin E 0.7 mg 5%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.31 mg 25%
- Riboflavin (B2) 1.8 mg 137%
- Niacin (B3) 9.7 mg 61%
- Pantothenic acid (B5) 6.2 mg 125%
- Vitamin B6 0.85 mg 50%
- Folate (B9) 588 µg 147%
- Vitamin B12 16.6 µg 691%
- Choline 194 mg 35%
Minerals
- Calcium 8 mg 1%
- Iron 9 mg 50%
- Magnesium 19 mg 5%
- Phosphorus 297 mg 24%
- Potassium 230 mg 5%
- Zinc 2.7 mg 24%
- Copper 0.49 mg 55%
- Manganese 0.26 mg 11%
- Selenium 54.6 µg 99%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 119 | 17 g | 0.7 g | 4.8 g |
| 1 × oz | 113 g | 134 | 19 g | 0.8 g | 5.5 g |
| 1 × liver | 44 g | 52 | 7.4 g | 0.3 g | 2.1 g |
| 2 × oz | 226 g | 269 | 38 g | 1.6 g | 11 g |
| ½ × oz | 56.5 g | 67 | 9.6 g | 0.4 g | 2.7 g |
| 3 × oz | 339 g | 403 | 57 g | 2.5 g | 16 g |
| 4 × oz | 452 g | 538 | 77 g | 3.3 g | 22 g |
Similar foods
- Chicken liver pâté351 kcal / 100 g
- Chicken liver pate de foie299 kcal / 100 g
- Poultry liverraw134 kcal / 100 g
- Turkey liverall classes, raw128 kcal / 100 g
- Chicken heartall classes, raw153 kcal / 100 g
- Duck liverdomesticated, raw136 kcal / 100 g
- Lamb livernew zealand, imported, raw136 kcal / 100 g
- Domesticated goose liverraw133 kcal / 100 g
- Goose liverraw133 kcal / 100 g
- Chicken gibletscapons, raw130 kcal / 100 g
Questions about Chicken liver
How do you cook chicken liver so it stays tender?
Trim away any greenish patches and connective tissue, then pat the liver dry. Fry in a hot pan with a little oil for about 3–4 minutes per side, turning once; cook until the centre reaches 75 °C, then rest briefly.
Do you need to soak chicken liver before cooking it?
No. Soaking is optional: 20–30 minutes in milk can soften the flavour, but it is not needed for tenderness. Drain and pat it thoroughly dry before frying so it browns rather than steams.
How can you tell when chicken liver is cooked?
Use a food thermometer: the thickest part should reach 75 °C. Colour alone is unreliable, especially in a small piece; avoid serving chicken liver raw or undercooked.
How should you store fresh chicken liver?
Keep it covered in the coldest part of the fridge and cook it within a day or two of buying it. For longer storage, freeze it in a sealed pack; thaw it in the fridge and use it promptly.
What goes well with chicken liver?
Fried onions, mushrooms and herbs such as thyme suit its savoury flavour. Serve it with mashed potato or toast, or use it in pâté and chopped liver; add a little lemon or vinegar to cut through the richness.
Can you use chicken liver instead of beef liver?
Yes, in pâté, fried liver dishes and stuffings, but chicken liver is smaller and usually milder, so it cooks faster. Check it after a few minutes in the pan rather than using the cooking time for a larger piece of beef liver.
Is chicken liver nutritious?
A typical liver is about 44 g and provides 7.4 g of protein. Chicken liver is high in iron, copper, selenium, vitamin A and several B vitamins, including folate and B12.
Is chicken liver high in vitamin A?
Yes. A 44 g liver contains 1450 µg of vitamin A, so it is a particularly concentrated source; it is best eaten as an occasional food rather than as an everyday staple.
Source: USDA FoodData Central 171060 · per 100 g · carbohydrate per EU label, fibre excluded
