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

140 calories in 100 g

Veal, variety meats and by-products, liver, raw Suggest a better name
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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)
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
Serving Sizes: 100 g
Common Name:calf liver
Food Group:Lamb, Veal, and Game Products
USDA #:17202
Related Foods: Calories in Chicken Liver
Calories in Chicken Liver Pate
Calories in Goose Liver
Calories in Liverwurst
Calories in Rose Apples
Calories in Veal Brain
Calories in Veal Bratwurst
Calories in Veal Tongue
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
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:~
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
Carbohydrates Total:2.91 g
Dietary Fiber:~
Sugars Total:~
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
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
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?...French fries can contain a large amount of fat (usually saturated) from frying and from some condiments or topping.
Related: Lamb, variety meats and by-products, liver, cooked, pan-fried
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