Meat
Liver
Buffalo liver is soft, dark, and intensely mineral—stronger than mild muscle cuts and quick to turn grainy if cooked past just-done. Fresh pieces smell clean and slightly sweet; any off note means reject the lot. Thin slices need only a hot pan and a minute per side. Pair with onions, chilli, and acid in street-food styles, or blend with fat and spirits for pâté. A brief milk soak can soften the edge for Western preparations. Keep refrigerated and use promptly; liver is among the most perishable parts of the animal.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.31 g
- Saturated Fat 3.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.6 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 279 mg
- Sodium 56.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.5 g
- Water 60.7 g
- Energy 173 kcal
- Water 60.7 g
- Protein 24.5 g
- Fat 8.31 g
- Saturated Fat 3.96 g
- Monounsaturated Fat 3.6 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5331 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.27 mg
- Vitamin B3 — Niacin 13 mg
- Vitamin B5 — Pantothenic Acid 7.48 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 42 µg
- Vitamin B9 — Folate 260 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 416 mg
- Major Minerals 408 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 279 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.27 · vitamin-b3-niacin: 12.95 · vitamin-b5-pantothenic-acid: 7.48 · vitamin-b6: 0.42 · vitamin-b7-biotin: 42 · vitamin-b9-folate: 260 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Fresh buffalo liver was fried or curried the day of slaughter in village kitchens.
Italian home cooks prepared fegato-style dishes from dairy-buffalo liver.
Charcutiers used buffalo liver in small-batch terrines for specialty shops.