Chicken, Liver, All Classes, Cooked, Pan-fried
Serving Size 1 liver
Nutritional Value and Analysis
Chicken, Liver, All Classes, Cooked, Pan-fried with a serving size of 1 liver has a total of 75.68 calories with 2.83 grams of fat. The serving size is equivalent to 44 grams of food and contains 25.47 calories from fat. This item is classified as poultry products foods.
This food is a good source of iron, selenium, vitamin a, vitamin a, rae, riboflavin, niacin, pantothenic acid, folate, vitamin b-12, folate, folate, dfe, tryptophan, threonine, isoleucine, leucine, lysine, valine and histidine but is high in cholesterol. Chicken, Liver, All Classes, Cooked, Pan-fried is a low fat food because it contains less than 3 grams of fat per serving.
Iron 32% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 32% of the recommended daily needs of iron.
Selenium 71% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 71% of the recommended daily needs of selenium.
Vitamin A 127% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 127% of the recommended daily needs of vitamin a.
Vitamin A, RAE 210% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 210% of the recommended daily needs of vitamin a, rae.
Riboflavin 78% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 78% of the recommended daily needs of riboflavin.
Niacin 38% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 38% of the recommended daily needs of niacin.
Pantothenic Acid 73% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 73% of the recommended daily needs of pantothenic acid.
Folate 62% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 62% of the recommended daily needs of folate.
Vitamin B-12 388% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 388% of the recommended daily needs of vitamin b-12.
Folate 62% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 62% of the recommended daily needs of folate.
Folate, DFE 62% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 62% of the recommended daily needs of folate, dfe.
Tryptophan 33% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 33% of the recommended daily needs of tryptophan.
Threonine 36% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 36% of the recommended daily needs of threonine.
Isoleucine 43% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 43% of the recommended daily needs of isoleucine.
Leucine 35% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 35% of the recommended daily needs of leucine.
Lysine 35% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 35% of the recommended daily needs of lysine.
Valine 42% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 42% of the recommended daily needs of valine.
Histidine 36% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 36% of the recommended daily needs of histidine.
Cholesterol 83% of DV
A serving of 44 grams of chicken, liver, all classes, cooked, pan-fried has 83% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 liver (44 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 75.68 | Calories from Fat 25 | |
| % Daily Value* | ||
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.9g | 4% | |
| Trans Fat 0.04g | ||
| Cholesterol 248.2mg | 83% | |
| Sodium 40.5mg | 2% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 11g | ||
| Vitamin A 127% | Vitamin C 2% |
| Calcium 0% | Iron 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 6326.32 IU | 127% | |
| → Vitamin A, RAE | 1890.24 µg | 210% | |
| → Alpha Carotene | 4.84 µg | - | |
| → Beta Carotene | 13.64 µg | - | |
| → Beta Cryptoxanthin | 4.84 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 11 µg | - | |
| Vitamin B-12 | 9.3 µg | 388% | |
| Vitamin B-6 | 0.37 mg | 22% | |
| Vitamin C | 1.19 mg | 2% | |
| Vitamin E | 0.34 mg | 2% | |
| → Beta Tocopherol | 0 mg | - | |
| → Delta Tocopherol | 0 mg | - | |
| → Gamma Tocopherol | 0.15 mg | - | |
| → Alpha Tocotrienol | 0 mg | - | |
| → Beta Tocotrienol | 0 mg | - | |
| → Delta Tocotrienol | 0 mg | - | |
| → Gamma Tocotrienol | 0 mg | - | |
| Vitamin K | 0 µg | 0% |
Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.
Carbohydrates
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0.49 g | 0% | |
| Sugars | 0 g | 0% | |
| Fiber | 0 g | 0% |
Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.
Fats & Fatty Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 2.83 g | 4% | |
| Saturated Fats | 0.89 g | 4% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.01 g | - | |
| → Palmitic Acid | 0.48 g | - | |
| → Stearic Acid | 0.4 g | - | |
| → Arachidic Acid | 0 g | - | |
| → Behenic Acid | 0.01 g | - | |
| Monounsaturated Fats | 0.61 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.05 g | - | |
| → Heptadecenoic Acid | 0 g | - | |
| → Oleic Acid | 0.55 g | - | |
| → Gadoleic Acid | 0.01 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 0.56 g | - | |
| → Linolenic Acid (18:2) | 0 g | - | |
| → Linolenic Acid (18:3) | 0 g | - | |
| → Alpha-linolenic Acid | 0.01 g | - | |
| → Gamma-linolenic Acid | 0.01 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.01 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.22 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 g | - | |
| Trans Fats | 0.04 g | 0% |
Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.
Proteins & Amino Acids
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 11.34 g | 22% | |
| → Alanine | 0.65 g | - | |
| → Arginine | 0.71 g | - | |
| → Aspartic acid | 1.04 g | - | |
| → Cystine | 0.18 g | - | |
| → Glutamic acid | 1.37 g | - | |
| → Glycine | 0.55 g | - | |
| → Histidine | 0.33 g | 36% | |
| → Hydroxyproline | 0.02 g | - | |
| → Isoleucine | 0.53 g | 43% | |
| → Leucine | 0.99 g | 35% | |
| → Lysine | 0.87 g | 35% | |
| → Methionine | 0.28 g | 23% | |
| → Phenylalanine | 0.54 g | 25% | |
| → Proline | 0.47 g | - | |
| → Serine | 0.48 g | - | |
| → Threonine | 0.47 g | 36% | |
| → Tryptophan | 0.11 g | 33% | |
| → Tyrosine | 0.43 g | 18% | |
| → Valine | 0.65 g | 42% |
Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.
Minerals
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 4.4 mg | 0% | |
| Copper | 0.24 mg | 27% | |
| Iron | 5.67 mg | 32% | |
| Magnesium | 11.88 mg | 3% | |
| Manganese | 0.17 mg | 7% | |
| Phosphorus | 194.48 mg | 16% | |
| Potassium | 138.6 mg | 3% | |
| Selenium | 38.81 µg | 71% | |
| Sodium | 40.48 mg | 2% | |
| Zinc | 1.76 mg | 16% |
Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.
Sterols
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 248.16 mg | 83% |
Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.
Miscellaneous
Calories Burn off Time
How long would it take to burn off Chicken, Liver, All Classes, Cooked, Pan-fried with 75.68calories? A brisk walk for 16 minutes, jogging for 8 minutes, or hiking for 13 minutes will help your burn off the calories in chicken, liver, all classes, cooked, pan-fried.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 16 minutes |
| Dancing | 14 minutes |
| Golfing | 14 minutes |
| Hiking | 13 minutes |
| Light Gardening | 14 minutes |
| Stretching | 25 minutes |
| Walking - 3.5 mph | 16 minutes |
| Weight Training - light workout | 21 minutes |
| Aerobics | 9 minutes |
| Basketball | 10 minutes |
| Bicycling - 10 mph or more | 8 minutes |
| Running - 5 mph | 8 minutes |
| Swimming | 9 minutes |
| Walking - 4.5 mph | 10 minutes |
| Weight Training - vigorous workout | 10 minutes |
Similar Food Items to Chicken, Liver, All Classes, Cooked, Pan-fried
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Ground Turkey, 85% Lean, 15% Fat, Pan-broiled Crumbles | 258 | 17.45g | 25.11g | 0g |
| Ground Turkey, 85% Lean, 15% Fat, Raw | 180 | 12.54g | 16.9g | 0g |
| Ground Turkey, 93% Lean, 7% Fat, Pan-broiled Crumbles | 213 | 11.6g | 27.1g | 0g |
| Ground Turkey, 93% Lean, 7% Fat, Patties, Broiled | 207 | 11.45g | 25.86g | 0g |
| Ground Turkey, 93% Lean, 7% Fat, Raw | 150 | 8.34g | 18.73g | 0g |
| Ground Turkey, Fat Free, Pan-broiled Crumbles | 151 | 2.71g | 31.69g | 0g |
| Ground Turkey, Fat Free, Patties, Broiled | 138 | 2.48g | 28.99g | 0g |
| Ground Turkey, Fat Free, Raw | 112 | 1.95g | 23.57g | 0g |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium