United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  17200, Lamb, variety meats and by-products, liver, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g

unit, cooked (yield from 1 lb raw meat) 336 g
Proximates Water g 56.67 48.17 190.41
Proximates Energy kcal 220 187 739
Proximates Protein g 30.57 25.98 102.72
Proximates Total lipid (fat) g 8.81 7.49 29.60
Proximates Carbohydrate, by difference g 2.53 2.15 8.50
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 8 7 27
Minerals Iron, Fe mg 8.28 7.04 27.82
Minerals Magnesium, Mg mg 22 19 74
Minerals Phosphorus, P mg 420 357 1411
Minerals Potassium, K mg 221 188 743
Minerals Sodium, Na mg 56 48 188
Minerals Zinc, Zn mg 7.89 6.71 26.51
Vitamins Vitamin C, total ascorbic acid mg 4.0 3.4 13.4
Vitamins Thiamin mg 0.230 0.196 0.773
Vitamins Riboflavin mg 4.030 3.425 13.541
Vitamins Niacin mg 12.150 10.328 40.824
Vitamins Vitamin B-6 mg 0.490 0.416 1.646
Vitamins Folate, DFE µg 73 62 245
Vitamins Vitamin B-12 µg 76.50 65.03 257.04
Vitamins Vitamin A, RAE µg 7491 6367 25170
Vitamins Vitamin A, IU IU 24945 21203 83815
Lipids Fatty acids, total saturated g 3.410 2.899 11.458
Lipids Fatty acids, total monounsaturated g 1.840 1.564 6.182
Lipids Fatty acids, total polyunsaturated g 1.310 1.114 4.402
Lipids Cholesterol mg 501 426 1683