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liver


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Usually from calf, pig, ox, lamb, or poultry; a 150‐g portion (fried or stewed) is an exceptionally rich source of iron and vitamins A, D, B2, B6, and B12; a rich source of protein, zinc, copper, selenium, niacin, and vitamin B1; also, unusually for meat, a good source of vitamin C; contains 10 g of fat, of which one-third is saturated; supplies 300–380 kcal (1 250–1 600 kJ).

The vitamin A content of liver is high enough for it to pose a possible hazard to unborn children, and pregnant women have been advised not to eat liver. (See vitamin A toxicity.) Fish liver is a particularly rich source of vitamins A and D, and fish liver oils (especially cod and halibut) are used as sources of these vitamins as nutritional supplements.

Subjects: Medicine and Health.


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