Meat
Liver
Kangaroo 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 6.4 g
- Saturated Fat 2.56 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.24 g
- Polyunsaturated Fat 1.6 g
- Cholesterol 286 mg
- Sodium 58.7 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.2 g
- Energy 134 kcal
- Water 72.2 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.4 g
- Saturated Fat 2.56 g
- Monounsaturated Fat 2.24 g
- Polyunsaturated Fat 1.6 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 5360 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.53 mg
- Vitamin B3 — Niacin 10 mg
- Vitamin B5 — Pantothenic Acid 5.78 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 46.6 µg
- Vitamin B9 — Folate 289 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 373 mg
- Major Minerals 365 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.16 g
- Cholesterol 286 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.53 · vitamin-b3-niacin: 10.02 · vitamin-b5-pantothenic-acid: 5.78 · vitamin-b6: 0.47 · vitamin-b7-biotin: 46.6 · vitamin-b9-folate: 289.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Colonial settlers adopted kangaroo steaks and stews on the frontier; liver of kangaroo took a named place in that kitchen trade.
Australian chefs promoted kangaroo as sustainable premium steak protein. Cooks treated liver of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, liver was portioned and sold ready for the pan. Aboriginal Australians hunted kangaroo as a primary protein across the continent.