Calorie content of liver prepared in different ways
The caloric value of raw beef offal is one hundred twenty-seven kilocalories. In general, such liver cannot be classified as a low-calorie dish. Naturally, we don’t eat liver raw, but when cooked, its energy value becomes greater.
The lowest calorie content will be for boiled offal. How many calories are in boiled beef liver? A one hundred gram serving of this dish contains one hundred and fifteen kilocalories.
How many calories are in fried beef liver? Such a treat brings us one hundred eighty-five kilocalories. Moreover, this figure increases when using batter.
On a note! Some diets include beef liver fried with onions. True, you can eat such a dish in small portions.
Many housewives stew the liver. And I must say that this is the most optimal option for preparing offal for those who like to eat tasty food without gaining extra pounds. How many calories are in stewed beef liver? This treat contains one hundred and twenty kilocalories per hundred grams. However, when additional components are added, such as mushrooms, vegetables, and sauces, the calorie content of the treat becomes higher.
On a note! Stewed liver is considered healthier than fried liver. This dish has virtually no contraindications.
Calorie content of dishes based on beef liver (per 100 gram serving):
- Steamed liver contains one hundred twenty-five kilocalories.
- Liver stewed in sour cream sauce brings us one hundred and thirty kilocalories. But when using mayonnaise, remember that the calorie content of the dish will become quite high. This indicator depends on the degree of fat content in the product.
- Liver pancakes made from beef by-product will contain one hundred and seventy-four kilocalories.
- Liver cutlets contain one hundred seventy-five kilocalories.
- Liver pate gives us one hundred and fifty-four kilocalories.
- Mushroom salad with the addition of beef liver contains one hundred and fifty-two kilocalories.
On a note! Do you like pancakes stuffed with beef liver? Keep in mind that one hundred grams of such a treat contains as many as two hundred and thirty kilocalories.
Cooking secrets
The liver has a characteristic hue and a slightly bitter taste. You can get rid of this by leaving the product in milk for two hours.
During cooking, moisture comes out and evaporates, so the liver becomes dry and tough. In order to preserve as many useful elements as possible when frying the product, you need to add salt to the dish at the very end of cooking.
During the diet, you should eat no more than 100 grams of boiled or stewed liver along with vegetables at one time. This is exactly the amount of liver that promotes better absorption, satisfies hunger, and has the necessary amount of protein to provide the body with building material.
What are the best beef by-product dishes to prepare?
The number of dishes made from this offal is simply huge! If you take boiled liver as a basis, it will become an ideal component of salads, casseroles, and pates. Boiled offal is also a good filling for baking. It is fried in batter, baked on the grill, and the liver makes delicious cutlets and beef stroganoff.
Love savory treats? Combine beef liver with prunes, apples, figs and oranges. And if you don’t know what side dish to choose for it, pay attention to legumes, potatoes, vegetables, pasta and porridge.
Secrets of juicy and tender-tasting liver:
- The offal must be freed from film and ducts, otherwise it will taste bitter. To make this easier, first keep the liver in the freezer for half an hour.
- To make the liver tender, fill it with milk and leave for a couple of hours. This offal is also soaked in lemon juice. Such a treat will have a unique, exquisite taste.
- Do not fry the liver for a long time, otherwise the dish will be tough.
Popular dishes: 3 simple recipes
Not everyone loves liver, and this is in vain! With this product you can prepare many delicious dishes that will not only be low in calories, but also very healthy in composition. We have collected the simplest recipes for you so that you can learn how you can diversify your diet using only one main delicacy - chicken liver.
Warm salad
Ingredients:
| Chicken liver | 200-250 g |
| Avocado | 1-2 pcs. |
| Olive oil | 3 tbsp. l. |
| Iceberg lettuce" | 100-200 g |
| Cherry tomatoes" | 100-150 g |
| Lemon juice | 1 tbsp. l. |
| Balsamic vinegar/soy sauce | 1 tsp. |
| Salt and pepper | taste |
Cooking process:
- Boil or fry chicken liver in olive oil.
- Chop all ingredients. Avocado cubes and cherry tomatoes in half.
- Place iceberg leaves, add chicken liver (preferably chopped, but not finely), avocado, cherry tomatoes.
- Sprinkle with soy sauce or balsamic vinegar and add a little lemon juice.
- Add salt and pepper to taste.
- Your dish is ready!
Stewed chicken liver with onions
Ingredients:
| Chicken liver | 150-200 g |
| Sour cream | 4-5 tbsp. l. |
| Onion | 1 small onion |
| Oil for frying | taste |
| A little water or broth | taste |
| Salt and pepper | taste |
Cooking process:
- Chop the onion, fry for 2 minutes in butter or sunflower oil.
- Add chicken liver and fry it over high heat for 5-7 minutes.
- Turn down the heat and simmer for a few minutes. Then add sour cream or water/broth. Simmer for another 10 minutes.
- Add salt and pepper to taste, leave to simmer over medium heat for 10-15 minutes. Watch when ready.
Stewed chicken liver in garlic-nut sauce
Ingredients:
| Chicken liver | 200-400 g |
| Sour cream | 100-150 g |
| Flour | 3 tbsp. l. |
| Walnuts (ground) | 50-80 g |
| Oil for frying | taste |
| Seasoning | taste |
| Garlic | 2-3 cloves |
| Salt | taste |
Cooking process:
- To prepare, prepare two frying pans. In one, fry the chicken liver, in the other, prepare the sauce.
- For the sauce, heat a frying pan, add butter and flour, stir constantly. When the flour has dissolved, add sour cream and nuts, stirring constantly until the consistency is homogeneous and the flour is dissolved in the sour cream.
- Add seasoning and salt and pepper to the sauce to taste. Add the prepared chicken liver to the same pan. Mix well and turn off the heat.
- Cover with a lid and wait 3-5 minutes. Ready!
Can be served. Bon appetit!
A dish that will conquer even the most capricious gourmets
We invite you to try cooking beef liver and its side dish according to this recipe. This dish is unusual, tasty and healthy. It can even be served for a festive feast.
Ingredients:
- flour (pre-sifted) – 0.1 kg;
- salt - one teaspoon. spoon;
- white wine (preferably dry) – 100 ml;
- black pepper;
- onion - large head;
- olive oil – 50 ml;
- Cherry tomatoes - 0.1 kg;
- beef liver – 0.5 kg;
- soft butter – 25 g;
- bacon (raw) – 30 g;
- dill;
- salad mix – 50 g;
- mushrooms - three to four pieces (large);
- apple (necessarily green) - one piece.
Preparation:
- We will prepare all the products we need.
- Wash the liver thoroughly with running water. We clean the offal from the film. The more thoroughly you clean it, the softer the offal will be.
- Sift two tablespoons into a bowl. spoons of flour. Add salt and pepper. Stir until smooth. This is breading.
- Cut the liver into medium-sized slices.
- Pour the sifted flour into a separate bowl.
- Dredge each liver slice thoroughly in the flour mixture.
- Let's heat the frying pan. Add olive oil.
- When the oil is hot, add a piece of butter. Thanks to this trick, the oil will not “shoot out”.
- We set the burner to the middle level. Fry each slice of liver on both sides for three to four minutes. Do not fry the offal too much!
- Roll the sheet of foil into two layers. Place the prepared liver pieces on it.
- Wrap the foil tightly. Let's leave the liver in it, so it will “get there.”
- Wash and dry the apple. Let's clean out the core. Cut the fruit into small slices.
- Cut the bacon into cubes.
- Peel the onion and chop it into rings.
- Clean, rinse and dry the mushrooms. Let's cut them into cubes.
- Heat olive oil in a frying pan.
- Photo 12 Place apples in a frying pan.
- Add bacon pieces to the apples.
- Then lay out the onion rings.
- Simmer the components for fifteen minutes. The onion should become transparent and crispy, and the apples should be softened.
- Let's add wine. When it has evaporated, add chopped dill.
- After a couple of minutes, turn off the burner.
- All that remains is to serve our meal. Place the salad mix and halves of cherry tomatoes into plates.
- Next, lay out the pieces of liver.
- Place our side dish on top of the liver. Let's pour the liver juice over the treat, which remains in the foil. Ready!
Calorie content of fried liver. Chemical composition and nutritional value.
Nutritional value and chemical composition of “fried liver”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 256 kcal | 1684 kcal | 15.2% | 5.9% | 658 g |
| Squirrels | 20 g | 76 g | 26.3% | 10.3% | 380 g |
| Fats | 16 g | 56 g | 28.6% | 11.2% | 350 g |
| Carbohydrates | 8 g | 219 g | 3.7% | 1.4% | 2738 g |
| Water | 71.7 g | 2273 g | 3.2% | 1.3% | 3170 g |
| Ash | 1.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 8367 mcg | 900 mcg | 929.7% | 363.2% | 11 g |
| Retinol | 8.2 mg | ~ | |||
| beta carotene | 1 mg | 5 mg | 20% | 7.8% | 500 g |
| Vitamin B1, thiamine | 0.3 mg | 1.5 mg | 20% | 7.8% | 500 g |
| Vitamin B2, riboflavin | 2.19 mg | 1.8 mg | 121.7% | 47.5% | 82 g |
| Vitamin B4, choline | 635 mg | 500 mg | 127% | 49.6% | 79 g |
| Vitamin B5, pantothenic | 6.8 mg | 5 mg | 136% | 53.1% | 74 g |
| Vitamin B6, pyridoxine | 0.7 mg | 2 mg | 35% | 13.7% | 286 g |
| Vitamin B9, folates | 240 mcg | 400 mcg | 60% | 23.4% | 167 g |
| Vitamin B12, cobalamin | 60 mcg | 3 mcg | 2000% | 781.3% | 5 g |
| Vitamin C, ascorbic acid | 33 mg | 90 mg | 36.7% | 14.3% | 273 g |
| Vitamin D, calciferol | 1.2 mcg | 10 mcg | 12% | 4.7% | 833 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 2.3% | 1667 g |
| Vitamin H, biotin | 98 mcg | 50 mcg | 196% | 76.6% | 51 g |
| Vitamin K, phylloquinone | 3.1 mcg | 120 mcg | 2.6% | 1% | 3871 g |
| Vitamin RR, NE | 13 mg | 20 mg | 65% | 25.4% | 154 g |
| Niacin | 9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 277 mg | 2500 mg | 11.1% | 4.3% | 903 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 0.4% | 11111 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 1.8% | 2222 g |
| Sodium, Na | 104 mg | 1300 mg | 8% | 3.1% | 1250 g |
| Sera, S | 239 mg | 1000 mg | 23.9% | 9.3% | 418 g |
| Phosphorus, P | 314 mg | 800 mg | 39.3% | 15.4% | 255 g |
| Chlorine, Cl | 100 mg | 2300 mg | 4.3% | 1.7% | 2300 g |
| Microelements | |||||
| Iron, Fe | 6.9 mg | 18 mg | 38.3% | 15% | 261 g |
| Yod, I | 6.3 mcg | 150 mcg | 4.2% | 1.6% | 2381 g |
| Cobalt, Co | 19.9 mcg | 10 mcg | 199% | 77.7% | 50 g |
| Manganese, Mn | 0.32 mg | 2 mg | 16% | 6.3% | 625 g |
| Copper, Cu | 3800 mcg | 1000 mcg | 380% | 148.4% | 26 g |
| Molybdenum, Mo | 110 mcg | 70 mcg | 157.1% | 61.4% | 64 g |
| Nickel, Ni | 63 mcg | ~ | |||
| Selenium, Se | 39.7 mcg | 55 mcg | 72.2% | 28.2% | 139 g |
| Fluorine, F | 230 mcg | 4000 mcg | 5.8% | 2.3% | 1739 |
| Chromium, Cr | 32 mcg | 50 mcg | 64% | 25% | 156 g |
| Zinc, Zn | 5 mg | 12 mg | 41.7% | 16.3% | 240 g |
| Essential amino acids | |||||
| Arginine* | 1.25 g | ~ | |||
| Valin | 1.25 g | ~ | |||
| Histidine* | 0.85 g | ~ | |||
| Isoleucine | 0.93 g | ~ | |||
| Leucine | 1.59 g | ~ | |||
| Lysine | 1.43 g | ~ | |||
| Methionine | 0.44 g | ~ | |||
| Methionine + Cysteine | 0.76 g | ~ | |||
| Threonine | 0.81 g | ~ | |||
| Tryptophan | 0.24 g | ~ | |||
| Phenylalanine | 0.93 g | ~ | |||
| Phenylalanine+Tyrosine | 1.66 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.01 g | ~ | |||
| Aspartic acid | 1.35 g | ~ | |||
| Glycine | 0.94 g | ~ | |||
| Glutamic acid | 1.95 g | ~ | |||
| Proline | 1.02 g | ~ | |||
| Serin | 0.66 g | ~ | |||
| Tyrosine | 0.73 g | ~ | |||
| Cysteine | 0.32 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 270 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.3 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.02 g | ~ | |||
| 16:0 Palmitinaya | 0.45 g | ~ | |||
| 18:0 Stearic | 0.81 g | ~ | |||
| Monounsaturated fatty acids | 0.7 g | min 16.8 g | 4.2% | 1.6% | |
| 16:1 Palmitoleic | 0.05 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.55 g | ~ | |||
| Polyunsaturated fatty acids | 0.84 g | from 11.2 to 20.6 g | 7.5% | 2.9% | |
| 18:2 Linolevaya | 0.42 g | ~ | |||
| 18:3 Linolenic | 0.02 g | ~ | |||
| 20:4 Arachidonic | 0.22 g | ~ | |||
| Omega-3 fatty acids | 0.2 g | from 0.9 to 3.7 g | 22.2% | 8.7% | |
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.18 g | ~ | |||
| Omega-6 fatty acids | 0.64 g | from 4.7 to 16.8 g | 13.6% | 5.3% |
The energy value of fried liver is 256 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Application
There are various options for processing such a product. Many people do not know how to get rid of the bitterness present in the finished liver. Milk will help - just soak the liver in it for an hour and then start cooking. The liver can be boiled, stewed, made into minced meat, from which cutlets, pies, and paste are prepared. A simple cooking method is to fry the liver. To prepare, take 1 kg of liver, 1 onion, half a lemon, flour, vegetable oil, spices. How to prepare: 1. Wash the product and separate it from the chaff. 2. Cut into slices, salt and pepper them, sprinkle with lemon juice, and roll in flour. 3. In a heated frying pan, fry the onion rings in oil and then remove them. 5. Fry the liver in the remaining oil (no more than 4 minutes on each side). 6. Combine with prepared onions and herbs and serve with porridge or vegetables.
Market Analytics
- Global cosmetics market 2021: an unprecedented test for the global cosmetics industry
- Top 10 Cosmetic Research and Development of 2021
- 2020 in the beauty industry – innovation without borders
Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk
Latest blog posts on our website
- Naturecream / Properties of the “Sunny” oil itself
- Naturecream / “Sugar” wrinkles - or what glycation can do
- Naturecream / Esterified oils
- Naturecream / Arnica - the magical plant of alchemists
- Naturecream / Tremella Extract - Snow Mushroom Detox for Skin
- Prostye-sovety / How to visually enlarge your lips with makeup
- Naturecream / Apricot kernel oil for face
- Naturecream / MATRIXYL3000 - the best skin elasticity stimulator
- Naturecream / SPF in Natural Oils
- Naturecream / Geranium (Pelargonium) oil for skin health and beauty
Latest forum topics on our website
- Natalya / How to properly make a gelatin mask?
- Mrs._Smith / Badly sunburned! What to do?((
- Ice / Is it necessary to combine fitness classes with a diet?
- Antonova / What can be used for hair loss?
- Radio operatorKat / Who was on a protein diet?
Other articles in this section
| Low-fat turkey ham Turkey is a product of animal origin. Its meat contains a large amount of protein and, in general, turkey is considered a dietary, extremely healthy product with a low fat content. Low-fat turkey ham is recommended for those who limit their diet, pregnant women and young children. |
| Smoked pork ribs In cooking all over the world, pork intercostal meat is of quite great value; it is even considered a number of delicacies. This is due to the fact that it contains a minimum amount of fibers. Thanks to this, it is quite soft and tender, even sweetish. Smoking is one of the most ancient methods of cooking meat. In addition, when smoking, all the beneficial properties of such a popular type of meat as pork are preserved, which means this is one of the best options for preparing this product. |
| Elk meat Elk meat is one of the rare delicacies on our table. When choosing elk meat for cooking, you need to know that the most tender meat is from a 2-3 year old elk. The meat of an adult animal is tougher and has a fibrous structure. The meat of the female is usually much more tender than the meat of the male. This offal is the most environmentally friendly meat. Deer live in the forest, breathe clean air and drink spring water. The technology for preparing this meat is no different from the technology for preparing meat from any cattle, but it has a sour taste. |
| Boiled lean beef Beef is one of the most healthy types of meat, recommended for dietary nutrition. The protein contained in this meat is completely digestible. There are three types of beef. The quality of meat directly depends on the feed, age and sex of the livestock. Beef is a dietary, low-fat and very nutritious meat that should and can be eaten by those who are concerned about their health. |
| Roasted Venison In the Middle Ages, venison was the food of aristocrats; Now it is a daily diet for residents of the Far North, and for Russians it is a delicacy. |
| Chicken liver Cooking liver has been known since ancient times in all countries of the world. It is famous for its delicate taste and ease of preparation. It is one of the most expensive by-products on the market, but, nevertheless, consumer demand for it is great. This offal is dietary and very healthy. |
| Pork balyk Historically, it turned out that on Russian soil since ancient times people loved to eat and cook pig meat. Pork was boiled, roasted, stewed, dried, baked and smoked. Tender milky pig meat baked with potatoes, delicious meatballs, jellied meat, boiled tongue, aromatic shish kebab, hot smoked ears - any part of a pig carcass could always be served as food. At all times, pork balyk has become a delicacy. It could be a baked or smoked piece of the neck or loin of a young pig. |
| Foie gras Foie gras is a rather fatty, specially prepared duck or goose liver. It has a light pink or light yellow hue, delicate taste and rich aroma. In order to obtain liver for making foie gras, geese are force-fed and restricted in movement. Because of this, the liver grows two to three times its normal size. Foie gras is a delicacy; this dish appeared a long time ago, back in Ancient Rome. The main producer of this delicacy is France. Gourmets all over the world consider this dish to be extremely delicious; it is an addition to the festive table. |
| Escalope Escalope is a meat dish that can be prepared from different types of meat. Basically, to prepare this dish, thinly sliced across the grain, smooth, round layers of pork and veal tenderloin or other parts of the pulp are used. Initially, escalope was considered a dish of French cuisine, but later the recipe for its preparation was adopted by St. Petersburg chefs, and today this dish can be classified as an exquisite meat dish of Russian-French cuisine. Translated from French, escalope is translated as “walnut shell.” |
| Boiled buffalo The consumption of boiled buffalo is common in the countries where this animal lives. Recently it has become available in our country. Asian and Indian buffalo - it is from the meat of these animals that this product is produced. India, Thailand, Ceylon, the countries of this region, as well as some countries of the Transcaucasus are the homeland of this animal and the main importers of buffalo meat. Buffalo is a farm animal of Southeast Asia and is also raised in some areas of Australia. |
