Veal, variety meats and by-products, liver, raw

140 calories in 100 g

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Total Calories:140 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.40 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:61% proteins; 31% fats; 8% carbohydrates
Fats:4.85 g (44 calories, 5% by weight)
Carbohydrates:2.91 g (11 calories, 3% by weight)
Proteins:19.93 g (85 calories, 20% by weight)
Alcohol:~
Water:70.89 g (71% by weight)
Fat Composition:47% saturated; 29% monounsaturated; 25% polyunsaturated
Trans Fat :0.21 g
Dietary Fiber:~
Cholesterol:0.33 g
Caffeine:~
Serving Sizes: 100 g
Common Name:calf liver
Food Group:Lamb, Veal, and Game Products
USDA #:17202
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Vitamin A:39056 IU
Retinol:11.70 mg
Retinol Activity Equivalent:11.71 mg
α-Carotene:13 mcg
β-Carotene:11 mcg
β-Cryptoxanthin:11 mcg
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:2.44 mg
Vitamin B-3:10.55 mg
Vitamin B-5:6.06 mg
Vitamin B-6:950 mcg
Vitamin B-9:125 mcg
Food folate:125 mcg
Dietary Folate Equivalent:125 mcg
Folic acid:~
Vitamin B-12:59.85 mcg
Added Vitamin B-12:~
Choline:0.31 g
Vitamin C:700 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:370 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:30 mcg
Vitamin K:0.90 mcg
Calcium (Ca):5 mg
Copper (Cu):11.86 mg
Fluoride (F):~
Iron (Fe):6.40 mg
Magnesium (Mg):20 mg
Manganese (Mn):250 mcg
Phosphorus (P):0.38 g
Potassium (K):0.31 g
Selenium (Se):22.70 mcg
Sodium (Na):77 mg
Zinc (Zn):12.02 mg
Cholesterol:0.33 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.91 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.93 g
Essential amino acids
Phenylalanine:1.09 g
Leucine:1.90 g
Methionine:0.56 g
Lysine:1.62 g
Isoleucine:0.96 g
Valine:1.26 g
Threonine:0.87 g
Tryptophan:0.27 g
Histidine:0.63 g
Arginine:1.39 g
Non-essential amino acids
Alanine:1.35 g
Aspartic acid:2.04 g
Betaine:7.60 mg
Cystine:0.37 g
Glutamic acid:2.74 g
Glycine:1.73 g
Hydroxyproline:0.10 g
Proline:1.24 g
Serine:0.98 g
Tyrosine:0.79 g
Fats Total:4.85 g
Saturated fatty acids:1.56 g
Monounsaturated fatty acids:0.96 g
Polyunsaturated fatty acids:0.82 g
Trans fatty acids:0.21 g
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:40 mg
Pentadecanoic [15:0]:10 mg
Hexadecanoic/Palmitic [16:0]:0.63 g
Heptadecanoic/Margaric [17:0]:30 mg
Octadecanoic/Stearic [18:0]:0.82 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:4 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:5 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:10 mg
Octadecenoic/Oleic [18:1]:0.85 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.51 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:20 mg
[18:3 Ω-6 c,c,c]:8 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:10 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.26 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.42 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...To prevent losses of natural vitamins in food try to keep food requiring cooling in a fridge (at constant temperature up to 4 C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18 C. Canned and dried food should be stored in a cool and dry place.
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