Poultry
Liver
Emu liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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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 6.84 g
- Saturated Fat 2.39 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 1.56 g
- Cholesterol 365 mg
- Sodium 68.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 25.1 g
- Water 68.6 g
- Energy 166 kcal
- Water 68.6 g
- Carbohydrates 0.97 g
- Sugars 0.52 g
- Protein 25.1 g
- Fat 6.84 g
- Saturated Fat 2.39 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 1.56 g
- Omega-3 0.15 g
- Trans Fat 0.1 g
- Vitamins 5327 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.27 mg
- Vitamin B3 — Niacin 8.63 mg
- Vitamin B5 — Pantothenic Acid 7.48 mg
- Vitamin B6 0.53 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 µg
- Minerals 384 mg
- Major Minerals 376 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 365 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: 8.63 · vitamin-b5-pantothenic-acid: 7.48 · vitamin-b6: 0.53 · vitamin-b7-biotin: 42 · vitamin-b9-folate: 260 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Commercial emu farming produced steak and oil for specialty markets; liver of emu took a named place in that kitchen trade.
Fan fillet and strip cuts became restaurant standards for emu. Cooks treated liver of emu as a cut with its own timing and sides.
As emu cookery specialised, liver was portioned and sold ready for the pan. Aboriginal Australians used emu meat and fat across arid regions.