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Food ID: 712
Lever, kylling, rå Danish
Name
Liver, broiler or fryer, raw
Factors etc. Value No. Samples Source
Waste 6 12 1127
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.750
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 487 kJ 1003
Energy, kcal 116 kcal 1003
total N 3.061 g 2.86 - 3.4 36 1840, 1127
Protein, total 19.1 g 17.9 - 21.3 36 1127, 1840
Protein labeling 19.1 g 17.9 - 21.3 36 1127, 1840
Carbohydrate by difference 0.4 g 1003
Carbohydrates, available 0.4 g 1003
Carbohydrate, declaration 5.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 4.2 g 3.5 - 5.6 28 1840, 1818
Alcohol 0.0 g 1655
Ash 1.4 g 1.22 - 1.8 36 1127, 1840
Dry matter 25.1 g 22.7 - 27 36 1840, 1127
Water 74.9 g 73 - 77.3 36 1127, 1840
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 9370 RE 1003
Retinol 9370 µg 5100 - 14200 42 1127, 1840, 1076
beta-carotene 21.0 µg 19 - 23 1347
Vitamin D 0.200 µg 1003
D3 cholecalciferol 0.200 µg 1541
Vitamin E 0.350 α-TE
alpha-tocopherol 0.350 mg 0.15 - 0.57 2 1034
Vitamin K1 80.0 µg 1360
Vitamin B1 0.480 mg 0.442 - 0.525 2 1019
Vitamin B2, Riboflavin 3.40 mg 3.04 - 3.74 4 1022
Niacin 15.0 NE 1003
niacin 10.2 mg 1344
Vitamin B6 0.800 mg 0.665 - 1.07 4 1025
Pantothenic 6.00 mg 1352
Biotin 210 µg 1344
Folate 2700 µg 6 1803
Folate, free 290 µg 1344
B12 21.0 µg 19.2 - 22.5 3 1044
C Vitamin 23.0 mg 1003
L-ascorbic acid 23.0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 67.0 mg 65.6 - 68 3 1058
Potassium, K 255 mg 223 - 283 3 1058
Calcium, Ca 8.00 mg 1344
Magnesium, Mg 19.0 mg 18.3 - 19.7 3 1058
Phosphorus, P 320 mg 1344
Iron, Fe 9.15 mg 4.51 - 13.2 42 1840, 1127, 1043
Copper, Cu 0.510 mg 0 - 6.57 25 1102
Zinc, Zn 2.90 mg 0 - 4.7 25 1102
Manganese, Mn 0.255 mg 0.236 - 0.298 4 1938
Chromium, Cr 0.910 µg 0 - 6.8 48 1886, 1909
Selenium, Se 50.5 µg 31.5 - 76.6 85 1907, 1888, 1886, 1909
Nickel, Ni 2.10 µg 0 - 23.6 83 1909, 1907, 1888, 1886
Mercury Hg 0.203 µg 0 - 1.8 60 1909, 1888, 1886
Arsenic, As 2.30 µg 1.6 0.57 - 6.2 12 1888
Cadmium, Cd 1.30 µg 0.3 - 4.69 60 1886, 1888, 1909
Lead, Pb 0.468 µg 0 - 1.5 60 1888, 1909, 1886
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.560 mg 0.39 - 0.73 2 1488
Tyramine 10.00 mg 9.4 - 11.3 1486
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0 g 1655
Starch 5.00 g 1312
Crude fibers 0 g 1342
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1818
C6: 0 0.000 0 1818
C8: 0 0.000 0 1818
C10: 0 0.000 0 1818
C12: 0 0.000 0 1818
C14: 0 0.012 0.385 1818
C16: 0 0.560 17.8 1818
C17: 0 0.006 0.189 1818
C18: 0 0.576 18.2 1818
C20: 0 0.004 0.123 1818
C22: 0 0.021 0.654 1818
C24: 0 0.000 0 1818
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1818
C16: 1 n-7 0.032 1.02 1818
C18: 1 n-9 0.632 20 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.017 0.537 1818
C22: 1 n-9 0.000 0 1818
C22: 1 n-11 0.000 0 1818
C24: 1 n-9 0.000 0 1818
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.632 20 1818
C18: 3 n-3 0.064 2.02 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.020 0.646 1818
C20: 3 n-3 0.267 8.48 1818
C20: 3 n-6 0.026 0.828 1818
C20: 5, n-3 0.048 1.51 1818
C22: 5, n-3 0.038 1.2 1818
C22: 6, n-3 0.192 6.11 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1818
Sum saturated 1.179 37.4 1003
Sum monounsaturated 0.682 21.6 1003
Sum polyunsaturated 1.287 40.8 1003
Fatty acids, total 3.147 100 1003
Sum n-3 fatty acids 0.609 19.3 1003
Sum n-6 fatty acids 0.679 21.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 345 mg 331 - 356 4 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 918 300 1059
Leucine 1680 550 1059
Lysine 1530 500 1059
Methionine 429 140 1059
Cystine 202 66 1059
Phenylalanine 888 290 1059
Tyrosine 857 280 1059
Threonine 918 300 1059
Tryptophan 288 94 1059
Valin 1380 450 1059
Arginine 1190 390 1059
Histidine 520 170 1059
Alanine 1070 350 1059
Aspartic acid 1750 570 1059
Glutamic acid 2240 730 1059
Glycine 949 310 1059
Proline 888 290 1059
Serin 888 290 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby