| back to USDA Nutrition Index |
 |
Chicken, liver, all classes, cooked, pan-fried |
|
|
Chicken, liver, all classes, cooked, pan-fried (USDA#05661) |
|
|
|
| Water 65g |
|
| Calories 172 |
|
| Energy 721kj |
|
| Protein 25g |
|
| Total Fat 6g |
|
| Ash 1g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 10mg |
|
| Iron, Fe 12mg |
|
| Magnesium, Mg 27mg |
|
| Phosphorus, P 442mg |
|
| Potassium 315mg |
|
| Sodium 92mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 88mcg |
|
| Vitamin C, total ascorbic acid 2mg |
|
| Thiamin 0mg |
|
| Riboflavin 2mg |
|
| Niacin 13mg |
|
| Pantothenic acid 8mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 560mcg |
|
| Folic acid 0mcg |
|
| Folate, food 560mcg |
|
| Folate, DFE 560mcg_DFE |
|
| Choline, total 326mg |
|
| Betaine 21mg |
|
| Vitamin B-12 21mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 14378IU |
|
| Vitamin A, RAE 4296mcg_RAE |
|
| Retinol 4293mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 2g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 3g |
|
| 12:0 3g |
|
| 14:0 0g |
|
| 15:0 0g |
|
| 16:0 1g |
|
| 17:0 0g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| 22:0 1g |
|
| Fatty acids, total monounsaturated 1g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 2g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 0g |
|
| 18:2 n-6 c,c 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 0g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 1g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 9g |
|
| Cholesterol 564mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 1g |
|
| Hydroxyproline 4g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 31mcg |
|
| Carotene, alpha 11mcg |
|
| Cryptoxanthin, beta 11mcg |
|
| Lycopene 25mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Chicken, liver, all classes, cooked, pan-fried usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| An easy, elegant appetizer. |
|
|
|
|
|
|
|
| So easy to throw together with ingredients most have on hand. |
|
|
 |
|
|
|
| A hearty chicken soup that is easy to make. This soup tastes great and will help warm you up on those cold nights. |
|
|
 |
|
|
|
| A one-pot meal that the entire family will enjoy. It combines meat, vegetables, and biscuits for a flavorful complete meal. |
|
|
 |
|
|
|
| This is an easy meal to prepare and you can incorporate any of your favorite vegetables. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a ... |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.
Keep chicken from drying out ... |
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A soup made to be similar to the popular Italian food dish known as Chicken Alfredo or fettuccine Alfredo. This soup is made from a base of milk or cream combined with chicken ... |
|
|
|
|
|
|
|
| Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S. or Mexican kitchens. Typical ingredients used to make a Chicken Cheese ... |
|
|
|
|
|
|
|
| A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup. Ingredients used to make this soup will ... |
|
|
|
|
|
|
|
| A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Whether you're making chicken marsala or a fried chicken recipe, RecipeTips.com's easy-to-follow video demonstration, 'Cutting up a Chicken,' will show you the money-saving way to accomplish this task for all of your favorite chicken recipes. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prepare beer can chicken. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
