"Chicken liver" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Chicken liver is an offal product obtained during the processing of chicken carcasses. It is a valuable source of protein, vitamins (A, B group, PP, H), minerals (iron, copper, zinc, phosphorus, molybdenum, cobalt, boron, and others), as well as amino acids, including essential ones.

Chicken liver has the following characteristics:

• color — reddish-brown;
• texture — soft, uniform;
• taste — mildly sweet;
• aroma — characteristic of chicken meat.

Chicken liver can be boiled, fried, stewed, roasted, grilled. It pairs well with various side dishes, vegetables, sauces.

When choosing chicken liver, pay attention to its appearance. A good liver should be clean, without blood spots, damage and dark patches. The color should be uniform, and the surface smooth and shiny.

Store chicken liver in the refrigerator in an airtight container for no more than 2–3 days.