Skip to main content
menu
URMC / Encyclopedia / Content

Nutrition Facts

Lamb, variety meats and by-products, liver, cooked, braised, 1 oz

Protein (g)

25.98

Total lipid (fat) (g)

7.49

Carbohydrate, by difference (g)

2.15

Energy (kcal)

187

Fiber, total dietary (g)

0

Calcium, Ca (mg)

6.8

Iron, Fe (mg)

7.04

Magnesium, Mg (mg)

18.7

Phosphorus, P (mg)

357

Potassium, K (mg)

187.85

Sodium, Na (mg)

47.6

Zinc, Zn (mg)

6.71

Copper, Cu (mg)

6.01

Manganese, Mn (mg)

0.44

Selenium, Se (mcg)

94.69

Vitamin A, IU (IU)

21203.25

Retinol (mcg)

6367.35

Vitamin C, total ascorbic acid (mg)

3.4

Thiamin (mg)

0.2

Riboflavin (mg)

3.43

Niacin (mg)

10.33

Pantothenic acid (mg)

3.37

Vitamin B-6 (mg)

0.42

Folate, total (mcg)

62.05

Vitamin B-12 (mcg)

65.03

Folic acid (mcg)

0

Folate, DFE (mcg_DFE)

62.05

Cholesterol (mg)

425.85

Fatty acids, total saturated (g)

2.9

Fatty acids, total monounsaturated (g)

1.56

Fatty acids, total polyunsaturated (g)

1.11