Meat
Liver
Goat liver is soft, iron-rich, and assertive—flash-cook thin slices or make pâté; do not stew like shoulder. Fresh liver is glossy and sweet-smelling; any sourness means discard. A brief milk soak can soften the edge for milder palates. Pair with onions, chilli, lemon, and herbs. Keep refrigerated and cook soon after purchase. Overcooking turns the texture grainy within a minute of perfect doneness.
Track this ingredient
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 8.01 g
- Saturated Fat 3.59 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.7 g
- Polyunsaturated Fat 0.72 g
- Cholesterol 279 mg
- Sodium 58.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25 g
- Water 57.7 g
- Energy 172 kcal
- Water 57.7 g
- Protein 25 g
- Fat 8.01 g
- Saturated Fat 3.59 g
- Monounsaturated Fat 3.7 g
- Polyunsaturated Fat 0.72 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5326 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.21 mg
- Vitamin B3 — Niacin 12.7 mg
- Vitamin B5 — Pantothenic Acid 7.36 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 41.3 µg
- Vitamin B9 — Folate 256 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 471 mg
- Major Minerals 463 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: 3.21 · vitamin-b3-niacin: 12.73 · vitamin-b5-pantothenic-acid: 7.36 · vitamin-b6: 0.42 · vitamin-b7-biotin: 41.3 · vitamin-b9-folate: 255.6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Greek cooks fried goat liver with oregano and oil as a quick meal.
Indian households pan-fried goat liver with onion and spice.
Farm restaurants featured goat liver specials and small-batch pâtés.