Fish

Liver

Halibut liver section is cleaned organ for pan or sauce—rich and quick-cooking. Brief heat; balance with acid. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPrepared

Traits

LiverNose To TailNutrient DensePortionPrep ReadySoftStrong

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 123

Amount per 100 g

Total Fat 3.33 g
Saturated Fat 0.68 g
Trans Fat 0 g
Monounsaturated Fat 1.3 g
Polyunsaturated Fat 1.35 g
Cholesterol 224 mg
Sodium 75.7 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23.2 g
Water 67.8 g

Detailed nutrients

Energy 123 kcal
Water 67.8 g
Protein 23.2 g
Fat 3.33 g
- Saturated Fat 0.68 g
- Monounsaturated Fat 1.3 g
- Polyunsaturated Fat 1.35 g
  - Omega-3 0.54 g
Vitamins 5301 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 3.05 mg
- Vitamin B3 — Niacin 4.02 mg
- Vitamin B5 — Pantothenic Acid 6.97 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 39.1 µg
- Vitamin B9 — Folate 242 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 304 mg
- Major Minerals 296 mg
  - Calcium 20 mg
  - Sodium 75.7 mg
  - Potassium 200 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.2 g
Cholesterol 224 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 3.05 · vitamin-b3-niacin: 4.02 · vitamin-b5-pantothenic-acid: 6.97 · vitamin-b6: 0.39 · vitamin-b7-biotin: 39.1 · vitamin-b9-folate: 241.7 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 75.67 · Potassium: 200 · Calcium: 20 · Iron: 8 ·

Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.

History

1200

Coastal fisheries and markets sold halibut whole and in pieces long before industrial freezing, including named liver portions.

1900

Ice, rail and trawler fleets moved halibut inland as everyday protein, including named liver portions.

1950