Cooked Chicken Liver, Simmered, All Classes
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 2.23 g | 1% |
| Net Carbohydrates | 2.23 g | 1% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 62.62 g | 125% |
| Total Fat | 16.67 g | 21% |
| Saturated Fat | 5.27 g | 26% |
| Monounsaturated Fat | 3.62 g | - |
| Polyunsaturated Fat | 5.09 g | - |
| Trans Fat | 0.23 g | 100% |
| Cholesterol | 1441.28 mg | 480% |
| Vitamins | ||
| Vitamin A | 10235.9 mcg | 1,137% |
| Vitamin C | 71.42 mg | 79% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 194.56 mg | 8% |
| Potassium | 673.28 mg | 14% |
| Calcium | 28.16 mg | 2% |
| Magnesium | 64 mg | 15% |
| Iron | 29.77 mg | 165% |
| Zinc | 10.19 mg | 93% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
1,137%
Vitamin C
79%
Vitamin D
0%
Vitamin E
14%
Vitamin K
0%
Vitamin B1
62%
Vitamin B2
392%
Vitamin B3
177%
Vitamin B5
341%
Vitamin B6
114%
Vitamin B7
1,591%
Vitamin B9
370%
Vitamin B12
1,797%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
2%
Iron
165%
Magnesium
15%
Phosphorus
83%
Potassium
14%
Sodium
8%
Zinc
93%
Copper
141%
Manganese
40%
Selenium
384%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
185%
Isoleucine
220%
Valine
214%
Lysine
180%
Tryptophan
181%
Threonine
187%
Phenylalanine
257%
Methionine
234%
Histidine
187%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 428 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 3 min
Jogging
54 min
Cycling
56 min
Walking
1 h 41 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Chicken liver is a highly nutrient-dense organ meat, providing a rich source of readily absorbed heme iron, which research demonstrates can substantially increase iron content in foods, as shown in studies on fortified sauces. According to Cleveland Clinic, it offers more vitamins and minerals than muscle meats, including B vitamins, protein, and alpha-lipoic acid, an antioxidant that protects mitochondria. The Centers for Disease Control and Prevention also notes that chicken liver must be cooked to an adequate internal temperature to prevent foodborne illnesses caused by bacteria like Campylobacter.
1. Cooking Chicken Liver
Source: CDC, 2026
Summary: Chicken liver must be cooked to an adequate internal temperature to prevent foodborne illnesses caused by bacteria like Campylobacter, according to the Centers for Disease Control and Prevention (CDC).
Read More: https://www.cdc.gov/restaurant-food-safety/communication-resources/cooking-chicken-liver.html
2. 10 Iron-Rich Foods: List, Benefits, and More
Source: Medical News Today, 2018
Summary: Liver is a rich source of heme iron, which is more readily absorbed by the body compared to non-heme iron found in plant-based sources.
3. Benefits and Risks of Organ Meat
Source: Cleveland Clinic
Summary: Organ meats, including liver, are highly nutrient-dense, offering more vitamins and minerals than traditional muscle meats, along with essential nutrients like iron, B vitamins, protein, and alpha-lipoic acid.
Read More: https://health.clevelandclinic.org/organ-meat-benefits
4. 52 Foods High in Iron
Source: Cleveland Clinic
Summary: Chicken liver is a source of heme iron, which is more readily absorbed by the body compared to non-heme iron found in plant-based sources.
Read More: https://health.clevelandclinic.org/how-to-add-more-iron-to-your-diet
5. Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin a and Energy Requirements in Children and Their Mothers in Burkina Faso.
Source: PubMed
Summary: Replacing dried fish with chicken liver in improved leafy vegetable sauces substantially increased their iron content.
Read More: https://pubmed.ncbi.nlm.nih.gov/25665504/
