LumilnarMeat
Sheep liver, fried without fat (pan)
Nutrients per 100 g · German: Schaf Leber, gebraten ohne Fett (Pfanne). Source: German Federal Food Code (BLS).
144kcal
22 gProtein
1.1 gCarbs
5.7 gFat
144kcal
22 gProtein
1.1 gCarbs
5.7 gFat
No sign-up – entries stay in this browser.
Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 144 kcal | 7 % |
| Fat | 5.7 g | 9 % |
| Protein | 22 g | 42 % |
| Carbohydrates | 1.1 g | 0 % |
| Water | 69.2 g | 2 % |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 4.1 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.15 mg | – |
| Omega 6 Fettsäuren | 0.62 mg | – |
| Tetradecansäure / Myristinsäure | 0.06 mg | – |
| Hexadecansäure / Palmitinsäure | 0.77 mg | – |
| Heptadecansäure | 0.03 mg | – |
| Octadecansäure / Stearinsäure | 1.3 mg | – |
| Tetracosansäure / Lignocerinsäure | 0.03 mg | – |
| Gesättigte Fettsäuren | 2.2 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.06 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 0.83 mg | – |
| Eicosensäure | 0.01 mg | – |
| Einfach ungesättigte Fettsäuren | 0.98 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.57 mg | – |
| ALA - Linolensäure Omega 3 | 0.02 mg | – |
| Eicosatriensäure Omega 6 | 0.01 mg | – |
| Eicosatetraensäure / Arachidonsäure Omega 6 | 0.03 mg | – |
| EPA - Eicosapentaensäure Omega 3 | 0.02 mg | – |
| Docosapentaensäure Omega 3 | 0.11 mg | – |
| Mehrfach ungesättigte Fettsäuren | 0.77 mg | – |
| Cholesterin | 422 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Starch | 1.1 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 7,558 µg | 840 % |
| Vitamin A (Retinolactivitysequivalent) | 7,558 µg | 840 % |
| Retinol | 7,558 µg | 756 % |
| Vitamin B1 Thiamine | 0.33 µg | 0 % |
| Vitamin B2 (Riboflavin) | 3.9 µg | 0 % |
| Vitamin B3 (Niacine) | 15.6 µg | 0 % |
| Vitamin B3 Niacinequivalent | 19.8 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 5.9 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 800 µg | 57 % |
| Vitamin B7 (Biotine) | 40 µg | 89 % |
| Vitamin B9 (Folic Acid) | 222 µg | 56 % |
| Vitamin B12 (Cobalamin) | 77 µg | 1925 % |
| Vitamin C | 3 µg | 0 % |
| Vitamin E | 1.6 µg | 0 % |
| Vitamin K | 0.5 µg | 1 % |
| Vitamin K1 (Phylloquinone) | 0.2 µg | 0 % |
| Vitamin K2 (Menaquinone) | 0.3 µg | – |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.17 g | 3 % |
| Sodium | 68 mg | 2 % |
| Potassium | 267 mg | 7 % |
| Calcium | 8 mg | 1 % |
| Magnesium | 18 mg | 5 % |
| Phosphorus | 331 mg | 47 % |
| Chloride | 136 mg | 6 % |
| Iron | 8 µg | 0 % |
| Zinc | 4.5 µg | 0 % |
| Manganese | 300 µg | 9 % |
| Copper | 8,400 µg | 672 % |
| Iodine | 4 µg | 2 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.948 mg | 0 % |
| Leucin | 1.8 mg | 0 % |
| Lysin | 1.2 mg | 0 % |
| Methionin | 0.477 mg | 0 % |
| Cystein | 0.231 mg | 0 % |
| Phenylalanin | 0.98 mg | 0 % |
| Tyrosin | 0.785 mg | 0 % |
| Threonin | 0.952 mg | 0 % |
| Valin | 1.2 mg | 0 % |
| Tryptophan | 0.255 mg | 0 % |
| Arginin | 1.2 mg | – |
| Alanin | 1.1 mg | – |
| Histidin | 0.517 mg | 0 % |
| Essentielle Aminosäuren | 8.3 mg | – |
| Asparaginsäure | 1.9 mg | – |
| Glutaminsäure | 2.4 mg | – |
| Glycin | 1.1 mg | – |
| Serin | 0.948 mg | – |
| Prolin | 1.1 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 10.7 g | – |
Similar foods
Aalrauchmettwurst sausage firmAnspacher liver brawnSausage meat for cold cutsSausage meat for cold cuts reduced-fatYoung turkey meat, with skin, fried without fat (oven)Young turkey meat, with skin, fried without fat (pan)Young turkey meat, with skin, braised without fatYoung turkey meat, with skin, rawBauernbratwurst sausage raw, small, firmBauernleberwurst liver sausageBavarian BierwurstBerlin Knacker sausage raw, small, firm
Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.