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Food ID: 781
Lever, gris, rå Danish
Name
Liver, pig, raw
Factors etc. Value No. Samples Source
Waste 5 44 1127, 1015
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 516 kJ 1003
Energy, kcal 122 kcal 1003
total N 3.369 g 2.94 - 6.68 88 1127, 1070, 1840
Protein, total 21.1 g 18.4 - 41.7 88 1840, 1070, 1127
Protein labeling 21.1 g 18.4 - 41.7 88 1127, 1070, 1840
Carbohydrate by difference 1.9 g 1003
Carbohydrates, available 1.9 g 1003
Carbohydrate, declaration 3.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 3.4 g 2.5 - 6.6 68 1840, -1, 1818
Alcohol 0.0 g 1655
Ash 1.6 g 1.28 - 2.5 88 1070, 1127, 1840
Dry matter 28.0 g 26 - 31.4 88 1840, 1127, 1070
Water 72.0 g 68.6 - 74 88 1070, 1840, 1127
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 14100 RE 1003
Retinol 14100 µg 3000 - 52000 253 1819, 1127, 1840
beta-carotene 11.0 µg 1347
Vitamin D 0.200 µg 1003
D3 cholecalciferol 0.200 µg 0.13 - 0.3 2 1057
Vitamin E 0.200 α-TE
alpha-tocopherol 0.200 mg 0.16 - 0.27 4 1034
Vitamin K1 30.0 µg 25 - 40 3 1371
Vitamin B1 0.300 mg 0.29 - 0.31 2 1032
Vitamin B2, Riboflavin 2.95 mg 2.8 - 3.1 2 1032
Niacin 20.9 NE 1003
niacin 16.0 mg 14.2 - 21.6 10 1018
Vitamin B6 0.665 mg 0.605 - 0.761 4 1072
Pantothenic 6.40 mg 1352
Biotin 44.0 µg 33 - 51 4 1071
Folate 1000 µg 6 1803
Folate, free 59.0 µg 1344
B12 40.0 µg 16.5 - 84.5 7 1044
C Vitamin 25.0 mg 1003
L-ascorbic acid 25.0 mg 20 - 34 24 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 80.0 mg 59.9 - 110 3 1058
Potassium, K 271 mg 264 - 281 3 1058
Calcium, Ca 6.48 mg 4.91 - 9 8 1015, 1030
Magnesium, Mg 18.0 mg 13 - 21.8 3 1058
Phosphorus, P 369 mg 360 - 383 8 1015, 1032
Iron, Fe 13.4 mg 2.7 - 28 88 1127, 1840, 1070
Copper, Cu 1.01 mg 0.325 - 6.43 191 1102
Zinc, Zn 6.78 mg 3.11 - 16.9 191 1102
Iodine In 3.10 µg 2.5 - 4.2 5 1055
Manganese, Mn 0.390 mg 0.34 - 0.44 4 1348
Chromium, Cr 2.71 µg 0 - 25.7 568 1506, 1807, 1911
Selenium, Se 47.6 µg 31.2 - 89.2 162 1904, 1911, 1888
Molybdenum, Mo 200 µg 1 1348
Nickel, Ni 1.59 µg 0 - 13.9 287 1807, 1904, 1911, 1888
Mercury Hg 0.254 µg 0 - 4.1 543 1911, 1888, 1807, 1506
Arsenic, As 1.50 µg 1.4 0.6 - 2.3 19 1888
Cadmium, Cd 4.12 µg 1.3 - 23.1 209 1911, 1888, 1807
Lead, Pb 0.695 µg 0 - 2.5 84 1888, -1
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0 g 1655
Starch 3.00 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 0.018 0.707 1818
C16: 0 0.371 14.9 1818
C17: 0 0.010 0.418 1818
C18: 0 0.631 25.4 1818
C20: 0 0.000 0 1818
C22: 0 0.003 0.129 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 0.018 0.737 1818
C18: 1 n-9 0.359 14.4 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.007 0.298 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 0.317 12.8 1818
C18: 3 n-3 0.010 0.408 1818
C18: 4, n-3 0.015 0.617 1818
C20: 2 n-6 0.000 0 1818
C20: 3 n-3 0.000 0 1818
C20: 3 n-6 0.034 1.36 1818
C20: 5, n-3 0.021 0.866 1818
C22: 5, n-3 0.093 3.77 1818
C22: 6, n-3 0.070 2.83 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.497 20 1818
Sum saturated 1.033 41.7 1003
Sum monounsaturated 0.384 15.5 1003
Sum polyunsaturated 0.561 22.6 1003
Fatty acids, total 2.475 100 1003
Sum n-3 fatty acids 0.211 8.5 1003
Sum n-6 fatty acids 0.351 14.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 300 mg 1347
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 977 290 1059
Leucine 1790 530 1059
Lysine 1680 500 1059
Methionine 472 140 1059
Cystine 232 69 1059
Phenylalanine 1040 310 1059
Tyrosine 775 230 1059
Threonine 977 290 1059
Tryptophan 296 88 1059
Valin 1280 380 1059
Arginine 1250 370 1059
Histidine 539 160 1059
Alanine 1210 360 1059
Aspartic acid 1790 530 1059
Glutamic acid 2630 780 1059
Glycine 1180 350 1059
Proline 1040 310 1059
Serin 943 280 1059

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