United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17201, Lamb, variety meats and by-products, liver, cooked, pan-fried
heading Nutrient Unit
Value per 100 g

oz 85g

unit, cooked (yield from 1 lb raw meat) 322g
Proximates Water g 56.20 47.77 180.96
Proximates Energy kcal 238 202 766
Proximates Protein g 25.53 21.70 82.21
Proximates Total lipid (fat) g 12.65 10.75 40.73
Proximates Carbohydrate, by difference g 3.78 3.21 12.17
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 9 8 29
Minerals Iron, Fe mg 10.20 8.67 32.84
Minerals Magnesium, Mg mg 23 20 74
Minerals Phosphorus, P mg 427 363 1375
Minerals Potassium, K mg 352 299 1133
Minerals Sodium, Na mg 124 105 399
Minerals Zinc, Zn mg 5.63 4.79 18.13
Vitamins Vitamin C, total ascorbic acid mg 13.0 11.0 41.9
Vitamins Thiamin mg 0.350 0.298 1.127
Vitamins Riboflavin mg 4.590 3.902 14.780
Vitamins Niacin mg 16.680 14.178 53.710
Vitamins Vitamin B-6 mg 0.950 0.808 3.059
Vitamins Folate, DFE µg 400 340 1288
Vitamins Vitamin B-12 µg 85.70 72.84 275.95
Vitamins Vitamin A, RAE µg 7782 6615 25058
Vitamins Vitamin A, IU IU 25998 22098 83714
Lipids Fatty acids, total saturated g 4.900 4.165 15.778
Lipids Fatty acids, total monounsaturated g 2.640 2.244 8.501
Lipids Fatty acids, total polyunsaturated g 1.890 1.606 6.086
Lipids Cholesterol mg 493 419 1587