Lamb NZ Imp Liver (Cooked, Soaked, Fried)
Lamb liver is a nutrient-dense organ meat that offers a variety of vitamins and minerals, making it an excellent choice for those looking to increase their intake of essential nutrients. This specific preparation of New Zealand imported lamb liver, which is cooked, soaked, and fried, provides a flavorful and rich source of protein and important micronutrients.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 25.8 g |
| Total Fat | 6.56 g |
| Saturated Fat | 1.96 g |
| Carbohydrates | 1.48 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 5 mg |
| Iron | 5.4 mg |
| Magnesium | 21 mg |
| Phosphorus | 459 mg |
| Potassium | 287 mg |
| Sodium | 59 mg |
| Zinc | 5.1 mg |
| Copper | 13.4 mcg |
| Manganese | 0.37 mg |
| Selenium | 19 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 1.57 mg |
| Riboflavin (B2) | 5.27 mg |
| Niacin (B3) | 12.8 mg |
| Vitamin B6 | 0.187 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 57.5 mcg |
| Vitamin A | 19,872 mcg |
| Vitamin E | 1.12 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Lamb liver is free from common allergens like dairy, gluten, and nuts, making it suitable for individuals with those dietary restrictions. However, it’s important to note that organ meats can be rich in purines, which may affect individuals with gout or kidney conditions.
Dietary Preferences
- High in Protein: Lamb liver is an excellent source of high-quality protein, making it a suitable choice for those following high-protein diets or seeking to increase muscle mass.
- Rich in Micronutrients: It is particularly high in vitamin A, B vitamins (especially riboflavin and B12), iron, and phosphorus. These nutrients support overall health, including immune function, energy production, and bone health.
- Low in Carbohydrates: With only 1.48 g of carbohydrates per serving, lamb liver fits well into low-carb or ketogenic diets.
Cooking Tips
Lamb liver, when cooked properly, offers a tender texture and a robust flavor. Soaking it beforehand can help reduce the intensity of the flavor, while frying brings out its natural richness. To enhance the taste, you can pair lamb liver with fresh herbs, garlic, and onions for added depth.
Conclusion
Lamb NZ Imp liver, soaked and fried, is a powerhouse of nutrition. Whether you’re looking to boost your protein intake or replenish your iron levels, this ingredient offers a delicious and nutritious option for a variety of meals. Its rich content of essential vitamins and minerals makes it an ideal addition to a balanced diet, especially for those who enjoy the unique flavors of organ meats.
