United States Department of Agriculture
Agricultural Research Service

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

oz 85 g

slice 67 g
Proximates Water g 59.87 50.89 40.11
Proximates Energy kcal 193 164 129
Proximates Protein g 27.37 23.26 18.34
Proximates Total lipid (fat) g 6.51 5.53 4.36
Proximates Carbohydrate, by difference g 4.47 3.80 2.99
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 7 6 5
Minerals Iron, Fe mg 5.98 5.08 4.01
Minerals Magnesium, Mg mg 23 20 15
Minerals Phosphorus, P mg 483 411 324
Minerals Potassium, K mg 353 300 237
Minerals Sodium, Na mg 85 72 57
Minerals Zinc, Zn mg 11.90 10.12 7.97
Vitamins Vitamin C, total ascorbic acid mg 0.7 0.6 0.5
Vitamins Thiamin mg 0.178 0.151 0.119
Vitamins Riboflavin mg 3.060 2.601 2.050
Vitamins Niacin mg 14.350 12.197 9.614
Vitamins Vitamin B-6 mg 0.891 0.757 0.597
Vitamins Folate, DFE µg 350 298 234
Vitamins Vitamin B-12 µg 72.50 61.62 48.58
Vitamins Vitamin A, RAE µg 20074 17063 13450
Vitamins Vitamin A, IU IU 66989 56941 44883
Vitamins Vitamin E (alpha-tocopherol) mg 0.60 0.51 0.40
Vitamins Vitamin K (phylloquinone) µg 1.6 1.4 1.1
Lipids Fatty acids, total saturated g 2.109 1.793 1.413
Lipids Fatty acids, total monounsaturated g 1.194 1.015 0.800
Lipids Fatty acids, total polyunsaturated g 1.159 0.985 0.777
Lipids Fatty acids, total trans g 0.285 0.242 0.191
Lipids Cholesterol mg 485 412 325
Other Caffeine mg 0 0 0