Meat
Liver
Crocodile liver is soft, dark, and strongly flavoured relative to the mild muscle meat—an occasional specialty rather than a staple. Freshness and careful cleaning matter; any off odour means reject. Thin slices can be flash-seared; longer cooking suits pâté with plenty of fat and acid. Season assertively and serve small portions. Keep cold and use promptly. Commercial supply is limited compared with tail and body meat because demand is narrower.
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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 8.67 g
- Saturated Fat 3.86 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 266 mg
- Sodium 61.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.7 g
- Water 58.7 g
- Energy 173 kcal
- Water 58.7 g
- Protein 23.7 g
- Fat 8.67 g
- Saturated Fat 3.86 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5318 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.14 mg
- Vitamin B3 — Niacin 12.5 mg
- Vitamin B5 — Pantothenic Acid 7.19 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 40.3 µg
- Vitamin B9 — Folate 250 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 488 mg
- Major Minerals 480 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.16 g
- Cholesterol 266 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.14 · vitamin-b3-niacin: 12.45 · vitamin-b5-pantothenic-acid: 7.19 · vitamin-b6: 0.41 · vitamin-b7-biotin: 40.3 · vitamin-b9-folate: 249.6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Some traditional and colonial uses included crocodile liver soon after harvest.
Farm restaurants occasionally featured seared crocodile liver as a special.
Charcuterie experiments used crocodile liver in limited terrines.