Meat
Liver
Springbok 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 8.2 g
- Saturated Fat 3.83 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.62 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 288 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.3 g
- Water 58.3 g
- Energy 175 kcal
- Water 58.3 g
- Protein 25.3 g
- Fat 8.2 g
- Saturated Fat 3.83 g
- Monounsaturated Fat 3.62 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 5279 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.76 mg
- Vitamin B3 — Niacin 10.9 mg
- Vitamin B5 — Pantothenic Acid 6.31 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 35.3 µg
- Vitamin B9 — Folate 218 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 404 mg
- Major Minerals 396 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 288 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.76 · vitamin-b3-niacin: 10.94 · vitamin-b5-pantothenic-acid: 6.31 · vitamin-b6: 0.36 · vitamin-b7-biotin: 35.3 · vitamin-b9-folate: 218.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Trekboer cookery dried springbok into everyday biltong; liver of springbok took a named place in that kitchen trade.
Export loins and biltong packs reached European specialty shops. Cooks treated liver of springbok as a cut with its own timing and sides.
As springbok cookery specialised, liver was portioned and sold ready for the pan. Khoisan and later peoples hunted springbok across the Karoo and Kalahari.