United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  10111, Pork, fresh, variety meats and by-products, liver, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g
Proximates Water g 64.32 54.67
Proximates Energy kcal 165 140
Proximates Protein g 26.02 22.12
Proximates Total lipid (fat) g 4.40 3.74
Proximates Carbohydrate, by difference g 3.76 3.20
Proximates Fiber, total dietary g 0.0 0.0
Minerals Calcium, Ca mg 10 8
Minerals Iron, Fe mg 17.92 15.23
Minerals Magnesium, Mg mg 14 12
Minerals Phosphorus, P mg 241 205
Minerals Potassium, K mg 150 128
Minerals Sodium, Na mg 49 42
Minerals Zinc, Zn mg 6.72 5.71
Vitamins Vitamin C, total ascorbic acid mg 23.6 20.1
Vitamins Thiamin mg 0.258 0.219
Vitamins Riboflavin mg 2.196 1.867
Vitamins Niacin mg 8.435 7.170
Vitamins Vitamin B-6 mg 0.570 0.484
Vitamins Folate, DFE µg 163 139
Vitamins Vitamin B-12 µg 18.67 15.87
Vitamins Vitamin A, RAE µg 5405 4594
Vitamins Vitamin A, IU IU 17997 15297
Lipids Fatty acids, total saturated g 1.410 1.198
Lipids Fatty acids, total monounsaturated g 0.630 0.535
Lipids Fatty acids, total polyunsaturated g 1.050 0.892
Lipids Cholesterol mg 355 302