Liver

Liver is the internal organ of mammals, fowl and fish eaten as food, most often from pork, lamb, veal, beef, chicken, goose or cod, prized for its density of iron, copper, B vitamins and preformed vitamin A; a hundred gram serving of pork liver supplies about 21 grams of protein and over ten times the daily value of vitamin B12, though a single 68 gram slice of beef liver can exceed the safe daily limit for vitamin A. It can be baked, boiled, broiled, fried or stir-fried, or eaten raw, and is the base of dishes such as liver pate, foie gras, chopped liver, liverwurst and Braunschweiger sausage, with regional specialties including South African skilpadjies, minced lamb liver wrapped in caul fat and grilled.