Know what’s on your plate
Veal liver
Calories & nutrition facts
variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 140 kcal —
- Protein 20 g 40%
- Carbohydrate 2.9 g 1%
- Fat 4.9 g 6%
- Saturated fat 1.6 g 8%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 77 mg 3%
- Cholesterol 334 mg 111%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11707 µg 1301%
- Vitamin C 0.7 mg 1%
- Vitamin E 0.37 mg 2%
- Vitamin K 0.9 µg 1%
- Thiamin (B1) 0.17 mg 14%
- Riboflavin (B2) 2.4 mg 188%
- Niacin (B3) 10.6 mg 66%
- Pantothenic acid (B5) 6.1 mg 121%
- Vitamin B6 0.96 mg 56%
- Folate (B9) 125 µg 31%
- Vitamin B12 59.9 µg 2494%
- Choline 310 mg 56%
Minerals
- Calcium 5 mg 0%
- Iron 6.4 mg 36%
- Magnesium 20 mg 5%
- Phosphorus 379 mg 30%
- Potassium 308 mg 7%
- Zinc 12 mg 109%
- Copper 11.9 mg 1318%
- Manganese 0.26 mg 11%
- Selenium 22.7 µg 41%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 140 | 20 g | 2.9 g | 4.9 g |
| 1 × oz | 113 g | 158 | 23 g | 3.3 g | 5.5 g |
| 1 × lb | 453 g | 634 | 90 g | 13 g | 22 g |
| 2 × oz | 226 g | 316 | 45 g | 6.6 g | 11 g |
| ½ × oz | 56.5 g | 79 | 11 g | 1.6 g | 2.7 g |
| 3 × oz | 339 g | 475 | 68 g | 9.9 g | 16 g |
| 4 × oz | 452 g | 633 | 90 g | 13 g | 22 g |
Similar foods
- Lamb livernew zealand, imported, raw136 kcal / 100 g
- Calf liverraw108 kcal / 100 g
- Veal heartvariety meats and by-products, raw110 kcal / 100 g
- Veal kidneysvariety meats and by-products, raw99 kcal / 100 g
- Beef liverraw135 kcal / 100 g
- Pork liverfresh, variety meats and by-products, raw134 kcal / 100 g
- Caribou livergame meat, indigenous, reindeer, raw125 kcal / 100 g
- Heifer liverraw136 kcal / 100 g
- Beaver livergame meat, indigenous, raw122 kcal / 100 g
- Lamb kidneysvariety meats and by-products, raw97 kcal / 100 g
Questions about Veal liver
How do you cook veal liver so it stays tender?
Slice it about 1 cm thick, pat it dry and fry in a hot pan with a little oil for roughly 1–2 minutes per side. It should be just cooked through; prolonged cooking makes liver dry and tough.
Do you need to soak veal liver before cooking it?
No soaking is essential. If you want a milder flavour, leave the slices in milk for 30 minutes in the fridge, then drain and pat them thoroughly dry before frying.
How do you prepare veal liver for frying?
Ask the butcher to remove any tough membrane and connective tissue, or peel these away yourself with a small knife. Cut out visible tubes, then slice the liver evenly so it cooks at the same rate.
What goes well with veal liver?
Fried onions are a classic partner; serve them with mashed potato, polenta or crusty bread. A sharp accompaniment such as lemon, vinegar or a tart apple cuts through the liver’s rich flavour.
Can you freeze veal liver?
Yes. Freeze it fresh in airtight portions, ideally separated with baking paper, and use it within about three months for best quality. Defrost it in the fridge and cook promptly; don’t refreeze it raw after thawing.
How does veal liver compare with calf liver?
Veal liver has 140 kcal per 100 g, compared with 108 kcal in calf liver. The two are closely related names for young-cattle liver, and the exact wording can depend on how the meat is sold.
Is veal liver nutritious?
A typical 113 g portion provides 23 g of protein and is high in iron, copper, vitamin A and several B vitamins. Liver is exceptionally rich in vitamin A, so it is best eaten occasionally rather than as an everyday food.
Can you eat veal liver pink?
For safety, cook liver until it is steaming hot throughout, rather than relying on a pink centre. Take care not to overcook it: thin slices need only a short time in a properly heated pan.
Source: USDA FoodData Central 172534 · per 100 g · carbohydrate per EU label, fibre excluded
