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Goose, liver, raw (USDA#05150) |
| Serving Size 1 liver |
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| Water 71g |
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| Calories 133 |
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| Energy 556kj |
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| Protein 16g |
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| Total Fat 4g |
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| Ash 1g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Calcium, Ca 43mg |
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| Iron, Fe 30mg |
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| Magnesium, Mg 24mg |
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| Phosphorus, P 261mg |
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| Potassium 230mg |
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| Sodium 140mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 68mcg |
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| Vitamin C, total ascorbic acid 4mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 6mg |
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| Vitamin B-6 0mg |
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| Folate, total 738mcg |
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| Folic acid 0mcg |
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| Folate, food 738mcg |
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| Folate, DFE 738mcg_DFE |
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| Vitamin B-12 54mcg |
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| Vitamin A, IU 30998IU |
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| Vitamin A, RAE 9309mcg_RAE |
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| Retinol 9309mcg |
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| Fatty acids, total saturated 1g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 5g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 7g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 515mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Goose, liver, raw usda nutrition - Related Content |
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| This is the classic way to prepare liver. Some cooks think soaking in milk or wine mellows the flavor of the liver, but you can skip this step if you wish. |
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| A tasty and attractive way to serve liver. |
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| An easy, elegant appetizer. |
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| An updated version of an old favorite. The onions take a long time to carmelize, but the liver cooks in minutes (and is best not overcooked) so have the rest of the meal ready when the meat goes in the pan. |
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| Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and ... |
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| A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as ... |
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| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
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| Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often. It is usually pan-fried with onions and has ... |
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