Meat
Liver
Horse liver is soft, dark, and intensely mineral—stronger than mild fillet and best cooked hot and fast in thin slices. Freshness is everything; a clean smell and glossy surface are required. Overcooking turns the texture dry and grainy within minutes. Flour and pan-fry with onions, or blend into pâté with fat and spirit. Acid and salt balance the iron. Use promptly under refrigeration—organ meats from large animals spoil quickly if mishandled.
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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 7.92 g
- Saturated Fat 3.68 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.51 g
- Polyunsaturated Fat 0.73 g
- Cholesterol 281 mg
- Sodium 59.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 58.9 g
- Energy 164 kcal
- Water 58.9 g
- Protein 23.3 g
- Fat 7.92 g
- Saturated Fat 3.68 g
- Monounsaturated Fat 3.51 g
- Polyunsaturated Fat 0.73 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5355 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.49 mg
- Vitamin B3 — Niacin 13.9 mg
- Vitamin B5 — Pantothenic Acid 8.01 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 45 µg
- Vitamin B9 — Folate 279 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 393 mg
- Major Minerals 385 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 281 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.49 · vitamin-b3-niacin: 13.85 · vitamin-b5-pantothenic-acid: 8.01 · vitamin-b6: 0.45 · vitamin-b7-biotin: 45 · vitamin-b9-folate: 278.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
French kitchens fried horse liver as thrifty, nutrient-dense fare.
Wartime and regional Italian cooking used horse liver when beef was scarce.
Charcuterie makers included horse liver in limited terrines for specialty shops.