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Moose, liver, braised (Alaska Native) |
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Moose, liver, braised (Alaska Native) (USDA#35051) |
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| Water 66g |
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| Calories 155 |
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| Energy 650kj |
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| Protein 24g |
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| Total Fat 4g |
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| Ash 1g |
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| Total Carbohydrates 3g |
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| Calcium, Ca 7mg |
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| Iron, Fe 6mg |
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| Magnesium, Mg 20mg |
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| Phosphorus, P 129mg |
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| Potassium 235mg |
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| Sodium 70mg |
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| Zinc, Zn 6mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 0mg |
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| Vitamin C, total ascorbic acid 22mg |
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| Thiamin 0mg |
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| Riboflavin 4mg |
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| Niacin 10mg |
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| Pantothenic acid 4mg |
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| Vitamin B-6 0mg |
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| Folate, total 217mcg |
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| Folate, food 217mcg |
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| Vitamin B-12 71mcg |
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| Vitamin A, IU 96000IU |
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| Fatty acids, total monounsaturated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 389mg |
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Moose, liver, braised (Alaska Native) 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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| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
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Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ... |
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Braising is a cooking process in which tougher cuts of meat are cooked in liquid in order to add flavor and to moisten and tenderize the meat. It is a useful cooking ... |
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Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as ... |
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Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce ... |
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| A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock. It has a slender body that is olive green to brownish in color ... |
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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 pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each ... |
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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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| A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage. This type of sausage ... |
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