Theliver of mammals,fowl, and fish is commonly eaten as food by humans (seeoffal).Pork,lamb,veal,beef, chicken,goose, andcodlivers are widely available from butchers and supermarkets whilestingray andburbot livers are common in some European countries.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 561 kJ (134 kcal) | ||||||||||||||||||||||||||||||||||||
2.5 g | |||||||||||||||||||||||||||||||||||||
3.7 g | |||||||||||||||||||||||||||||||||||||
21 g | |||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||
This nutritional data is from 1992 and refers to raw pork liver only. Liver nutrients vary among species. | |||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults.[1] | |||||||||||||||||||||||||||||||||||||
Animallivers are rich in iron, copper,B vitamins and preformedvitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A.[2] For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe. A single slice (68 g) of beef liver exceeds thetolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg).[3] 100 g cod liver contains 5000 µg ofvitamin A and 100 μg ofvitamin D.[4] Liver contains large amounts ofvitamin B12, and this was one of the factors that led to the discovery of the vitamin.[5]
FromMiddle English liver, fromOld Englishlifer, fromProto-Germanic*librō, fromProto-Indo-European*leyp- "to smear, smudge, stick", from Proto-Indo-European*ley- "to be slimy, be sticky, glide". Cognate withSaterland FrisianLieuwer "liver",West Frisianlever "liver",Dutchlever "liver",GermanLeber "liver",Danish,Norwegian andSwedish language lever "liver" the last three fromOld Norselifr "liver".
In theRomance languages, the anatomical word for "liver" (Frenchfoie,Italianfegato,Spanishhígado, etc.) derives not from theLatin anatomical term,jecur, but from the culinary termficatum, literally "stuffed withfigs", referring to the livers of geese that had been fattened on figs (foie gras).[6]
Liver can be baked, boiled, broiled, fried,stir-fried, or eaten raw (asbeh nayeh orsawda naye inLebanese cuisine, liversashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Easternmixed grill (e.g.meurav Yerushalmi).Spreads orpâtés made from liver have various names, includingliver pâté,pâté de foie gras,chopped liver,liverwurst,liver spread, andBraunschweiger. Other liver sausages includemazzafegato or salsiccia matta. A traditionalSouth African delicacy, namelyskilpadjies, is made of minced lamb's liver wrapped innetvet (caul fat), and grilled over an open fire.
Some fish livers are valued as food, especially thestingray liver. It is used to prepare delicacies, such as poached skate liver on toast in England,[7] as well as thebeignets de foie de raie andfoie de raie en croute inFrench cuisine.[8] Cod liver (usually tinned in its oil and served seasoned) is a popular spread for bread or toast in several European countries. In Russia, it is served with potatoes.Cod liver oil is commonly used as adietary supplement. Liver ofburbot is eaten in Finland: it is common for fish vendors and supermarket fish aisles to sell these fish with liver and roe sacks still attached. These parts are often eaten boiled or added to burbot soup. Burbot and its liver are a traditional winter food.[9]
The livers ofpolar bears,walruses,bearded seals, andhuskies can contain very high levels of preformed vitamin A,[10] and their consumption has led to vitamin A poisoning (hypervitaminosis A) according to severalanecdotal reports. It has been estimated that consumption of 500 grams of polar bear liver would result in a toxic dose for a human.[10] Russian sailorAlexander Konrad, who accompanied explorerValerian Albanov in a tragic ordeal over theArctic ice in 1912, wrote about the awful effects of consuming polar bear liver.[11] Also, in 1913,Antarctic explorers on theFar Eastern PartyDouglas Mawson andXavier Mertz were believed to have been poisoned, the latter fatally, from eating husky liver, though this claim has been recently contested.[12]
Mercury content in some species can also be an issue. In 2012, the Government ofNunavut, Canada warned pregnant women to lower their intake ofringed seal liver due to elevated levels oforganomercury.[13]
Theneurotoxin in the liver of thepufferfish (which is consumed inJapanese cuisine asfugu, tightly regulated by Japanese law) contains the highest concentration of thetetrodotoxin, which characterizes the species. Consequently, the liver has been illegal to serve since 1984.
Pig liver is a traditional food of immigrant Okinawans inHawaii. It used to be eaten onNew Year's Eve.[14]
InPakistan andNorth India, the liver is eaten traditionally as the first meat of the sacrificial animal duringEid al-Adha.Kaleji masala orkaleji salan is popular throughout the festival.[15]
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