Liver Meat (Per Kg)

Description

Origin:

Liver is harvested from various livestock, including cows, pigs, goats, and chickens. It is a popular and nutritious organ meat in many cuisines around the world. Liver is considered one of the most nutrient-dense foods available.
It has a distinctive flavor and texture that can be an acquired taste for some people

Other Names:

Yoruba: Ẹdọ
Igbo: Afọ
Hausa: Hanta
Swahili: Ini

Health Benefits:

Extremely rich in vitamin A, which supports vision and immune function.
High in iron, important for the production of red blood cells and oxygen transport.
Contains a significant amount of protein, vitamin B12, and folate.

Nutritional Information (per 100g):

Calories: 165 kcal
Protein: 26 g
Fat: 4 g
Iron: 6.2 mg (34% of Daily Value)
Vitamin A: 6,582 µg (730% of Daily Value)

Fun Fact: Did you Know?
This intensely flavored variety is one of the most widely eaten types of liver in the U.S. It’s often used in the classic liver-and-onions dish. It comes from cows that are over a year old.

Uses:
Commonly sautéed, grilled, or used in pâtés and spreads.
In Nigerian cuisine, liver is often fried or used in “pepper soup.”
Recipes & Videos:
International Recipe: Liver and Onions Video: How to Make Liver and Onions
Local Recipe: Nigerian Fried Liver Video: Nigerian Fried Liver Recipe
Best Storage Method: Store in the fridge in an airtight container or freeze for longer storage.
Shelf Life:
In the fridge: 1-2 days.
In the freezer: 3-4 months.