United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17204, Veal, variety meats and by-products, liver, cooked, pan-fried
heading Nutrient Unit
Value per 100 g

slice 67g
Proximates Water g 59.87 40.11
Proximates Energy kcal 193 129
Proximates Protein g 27.37 18.34
Proximates Total lipid (fat) g 6.51 4.36
Proximates Carbohydrate, by difference g 4.47 2.99
Proximates Fiber, total dietary g 0.0 0.0
Proximates Sugars, total g 0.00 0.00
Minerals Calcium, Ca mg 7 5
Minerals Iron, Fe mg 5.98 4.01
Minerals Magnesium, Mg mg 23 15
Minerals Phosphorus, P mg 483 324
Minerals Potassium, K mg 353 237
Minerals Sodium, Na mg 85 57
Minerals Zinc, Zn mg 11.90 7.97
Vitamins Vitamin C, total ascorbic acid mg 0.7 0.5
Vitamins Thiamin mg 0.178 0.119
Vitamins Riboflavin mg 3.060 2.050
Vitamins Niacin mg 14.350 9.614
Vitamins Vitamin B-6 mg 0.891 0.597
Vitamins Folate, DFE µg 350 234
Vitamins Vitamin B-12 µg 72.50 48.58
Vitamins Vitamin A, RAE µg 20074 13450
Vitamins Vitamin A, IU IU 66989 44883
Vitamins Vitamin E (alpha-tocopherol) mg 0.60 0.40
Vitamins Vitamin K (phylloquinone) µg 1.6 1.1
Lipids Fatty acids, total saturated g 2.109 1.413
Lipids Fatty acids, total monounsaturated g 1.194 0.800
Lipids Fatty acids, total polyunsaturated g 1.159 0.777
Lipids Fatty acids, total trans g 0.285 0.191
Lipids Cholesterol mg 485 325
Other Caffeine mg 0 0