Healthy Food Database
Liver
Liver is not awful - it's offal. Nutritionally, liver is a powerhouse, containing as many as 19 different nutrients. It is a tremendous source of iron. It has a strong taste and smooth texture.
Category: Meat
In Season:
all year
To Buy:
Buy lamb's or calf's liver for grilling, chicken liver is typically used to make pate. Liver should be cooked absolutely fresh. Buy it on the day you plan to cook it and make sure it looks clean and shiny with no dry edges or discolouration. Avoid it also if it has a green tinge to it - it is stained with bile from the gall bladder and will not taste good.
To Store:
Refrigerate on a plate covered with plastic wrap - removing any wrapping from the butcher. Use within 24 hours of buying.
Tips & Tricks:
Before cooking make sure the liver is free of its protective membrane. Otherwise it will shrink and make the the liver curl.
Cooking Tips:
To grill, slice liver 1 cm thick and lightly oil each side with olive oil. Cook for 3 minutes each side under a pre-heated grill.
Nutrition per 100 Grams:
Monosaturated Fat , g:
2.0
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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