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Frequently Asked Questions

What is the nutritional value of eating liver?

Jennifer Stairs, United States

There are different origins of edible liver, such as goose, pork, beef, lamb or fish. In general, liver is a good source of vitamin A, iron, zinc, copper and manganese, and a very good source of protein, vitamin D, vitamin C, riboflavin, thiamine, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, phosphorus and selenium.

However, liver might contain high amounts of heavy metals and other contaminants that tend to accumulate in liver tissue. For those reasons, liver should not be eaten too often.

Certain population groups, like pregnant women, should pay special attention. Liver is a very rich source of vitamin A and having large amounts of vitamin A can harm the unborn baby.


The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 26/05/2016
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