Meat
Liver
Camel liver is soft, dark, and iron-rich—prized in many camel cultures as a fresh, nutrient-dense food eaten soon after slaughter. Flavour is assertive; thin slices cook in a hot pan in minutes. Overcooking turns the texture grainy and dry. Season with salt, chilli, and onion; serve with flatbread. Pâté and terrine styles work when fat and acid balance the mineral edge. Keep cold and use quickly—liver is highly perishable in desert heat without refrigeration.
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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 7.96 g
- Saturated Fat 3.57 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.68 g
- Polyunsaturated Fat 0.71 g
- Cholesterol 277 mg
- Sodium 56.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 59 g
- Energy 166 kcal
- Water 59 g
- Protein 23.5 g
- Fat 7.96 g
- Saturated Fat 3.57 g
- Monounsaturated Fat 3.68 g
- Polyunsaturated Fat 0.71 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5360 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.53 mg
- Vitamin B3 — Niacin 10 mg
- Vitamin B5 — Pantothenic Acid 5.78 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 46.6 µg
- Vitamin B9 — Folate 289 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 307 mg
- Major Minerals 299 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 277 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.53 · vitamin-b3-niacin: 10.02 · vitamin-b5-pantothenic-acid: 5.78 · vitamin-b6: 0.47 · vitamin-b7-biotin: 46.6 · vitamin-b9-folate: 289.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Sodium: 56.5 · Potassium: 211 · Calcium: 31 · Iron: 8 ·
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Fresh camel liver was cooked at the slaughter site as an immediate feast food.
Sudanese markets sold camel liver for quick fried street plates.
Urban restaurants revived camel liver with modern spice and citrus dressings.