DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 742
Lever, okse, rå Danish
Name
Liver, ox, raw
Taxonomic name
Bos taurus
Factors etc. Value No. Samples Source
Waste 8
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.730
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 515 kJ 1003
Energy, kcal 122 kcal 1003
total N 3.248 g 2.8 - 3.56 48 1840, 1070
Protein, total 20.3 g 17.5 - 22.3 48 1840, 1070
Protein labeling 20.3 g 17.5 - 22.3 48 1840, 1070
Carbohydrate by difference 3.4 g 1003
Carbohydrates, available 3.4 g 1003
Carbohydrate, declaration 5.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 3.0 g 1.4 - 5 51 1840, 1070, 1818
Alcohol 0.0 g 1655
Ash 1.4 g 1.29 - 1.8 48 1070, 1840
Dry matter 28.1 g 25.5 - 31.8 48 1840, 1070
Water 72.0 g 68.2 - 74.5 48 1840, 1070
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 15600 RE 1003
Retinol 15500 µg 3100 - 36000 24 1840
beta-carotene 951 µg 431 - 1430 1347
Vitamin D 0.130 µg 1003
D3 cholecalciferol 0.130 µg 1 1057
Vitamin E 0.420 α-TE
alpha-tocopherol 0.420 mg 1344
Vitamin K1 104 µg 1360
Vitamin B1 0.170 mg 1 1045
Vitamin B2, Riboflavin 3.00 mg 1 1045
Niacin 21.9 NE 1003
niacin 17.0 mg 15 - 19 10 1018
Vitamin B6 1.000 mg 0.992 - 1.1 4 1025
Pantothenic 7.70 mg 1352
Biotin 33.0 µg 1344
Folate 2300 µg 6 1803
Folate, free 220 µg 1344
B12 110 µg 98 - 119 3 1044
C Vitamin 23.0 mg 1003
L-ascorbic acid 23.0 mg 17 - 29 2 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 65.0 mg 1 1045
Potassium, K 300 mg 1 1045
Calcium, Ca 4.15 mg 3.44 - 4.88 6 1015
Magnesium, Mg 21.0 mg 18 - 23 4 1348
Phosphorus, P 348 mg 315 - 368 6 1015
Iron, Fe 6.05 mg 3.2 - 13.3 48 1070, 1840
Copper, Cu 6.40 mg 1 1045
Zinc, Zn 3.70 mg 1 1045
Iodine In 4.30 µg 144 1002
Manganese, Mn 0.380 mg 0.32 - 0.46 4 1348
Chromium, Cr 5.10 µg 2.3 0 - 68.9 82 1506
Selenium, Se 37.4 µg 14 - 71.7 14 1888
Molybdenum, Mo 170 µg 1 1348
Nickel, Ni 3.48 µg 0 - 17.6 108 1886, 1888, 1907, 1909
Mercury Hg 0.140 µg 0.13 0 - 0.35 14 1888
Arsenic, As 1.50 µg 1.6 0.52 - 3.2 14 1888
Cadmium, Cd 7.24 µg 6.7 3.33 - 17.4 14 1888
Lead, Pb 2.10 µg 1.9 1.2 - 3.6 14 1888
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Tyramine 27.4 mg 1483
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0 g 1655
Starch 5.00 g 1003
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 0.013 0.597 1818
C16: 0 0.187 8.41 1818
C17: 0 0.029 1.32 1818
C18: 0 0.727 32.7 1818
C20: 0 0.008 0.343 1818
C22: 0 0.015 0.686 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 0.015 0.656 1818
C18: 1 n-9 0.266 12 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.000 0 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 0.276 12.4 1818
C18: 3 n-3 0.019 0.85 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.010 0.432 1818
C20: 3 n-3 0.349 15.7 1818
C20: 3 n-6 0.081 3.67 1818
C20: 5, n-3 0.026 1.16 1818
C22: 5, n-3 0.103 4.62 1818
C22: 6, n-3 0.095 4.26 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1818
Sum saturated 0.979 44.1 1003
Sum monounsaturated 0.281 12.6 1003
Sum polyunsaturated 0.958 43.1 1003
Fatty acids, total 2.218 100 1003
Sum n-3 fatty acids 0.591 26.6 1003
Sum n-6 fatty acids 0.367 16.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 300 mg 1347
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 877 270 T 698
Leucine 1690 520 T 698
Lysine 1490 460 T 698
Methionine 357 110 T 698
Cystine 156 48 T 698
Phenylalanine 974 300 T 698
Tyrosine 682 210 T 698
Threonine 877 270 T 698
Tryptophan 296 91 T 698
Valin 1300 400 T 698
Arginine 1170 360 T 698
Histidine 552 170 T 698
Alanine 1100 340 T 698
Aspartic acid 1750 540 T 698
Glutamic acid 2340 720 T 698
Glycine 1100 340 T 698
Proline 1010 310 T 698
Serin 1040 320 T 698

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