Nutrients, Calories, Benefits of Chicken Liver, Cooked Over Low Heat

Published on: 01/06/2022

Calories in Chicken Liver, Cooked Over Low Heat

Chicken Liver, Cooked Over Low Heat contains 167 kCal calories per 100g serving. The reference value of daily consumption of Chicken Liver, Cooked Over Low Heat for adults is 167 kCal.

The following foods have approximately equal amount of calories:

Elk, loin, only meat fried over an open fire (167kCal)
Konina 1 cat. (167kCal)
Caribou (Canadian deer), baked (167kCal)
Mutton, ribs, only meat (169kCal)
Australian lamb, knuckle, only meat, trim to 1/8 "fat, stewed (165kCal)
Mutton 2 cat. (166kCal)
Veal, okovalok, only meat, baked (168kCal)
Beef heart cooked over low heat (165kCal)
Breast, flat, boneless, beef, meat and fat, trimmed to 0 '' fat, selected, raw (169kCal)
Breast, flat, boneless, beef, meat and fat, trimmed to 0 '' fat, all varieties, raw (165kCal)

Carbohydrates in Chicken Liver, Cooked Over Low Heat

Chicken Liver, Cooked Over Low Heat have 0.87 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Chicken Liver, Cooked Over Low Heat for adults is 0.87 g. 0.87 g of carbohydrates are equal to 3.48 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Chicken Liver, Cooked Over Low Heat

Chicken Liver, Cooked Over Low Heat contains 24.46 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Chicken Liver, Cooked Over Low Heat

Chicken Liver, Cooked Over Low Heat contains 6.51 g fats per 100g serving. 6.51 g of fats are equal to 52.08 calories (kCal).

Vitamins and other nutrients in Chicken Liver, Cooked Over Low Heat

Nutrient	Content	Reference
Calories	167kCal	167kCal
Proteins	24.46g	24g
Fats	6.51g	7g
Carbohydrates	0.87g	1g
Water	66.81g	67g
Ash	1.36g	1g
Vitamin A, RE	3981mcg	3981mcg
Retinol	3.978mg	4mg
alpha Carotene	11mcg	11mcg
beta Carotene	0.03mg	0mg
beta Cryptoxanthin	11mcg	11mcg
Lycopene	21mcg	21mcg
Lutein + Zeaxanthin	83mcg	83mcg
Vitamin B1, thiamine	0.291mg	0mg
Vitamin B2, riboflavin	1.993mg	2mg
Vitamin B4, choline	290mg	290mg
Vitamin B5, pantothenic	6.668mg	7mg
Vitamin B6, pyridoxine	0.755mg	1mg
Vitamin B9, folate	578mcg	578mcg
Vitamin B12, cobalamin	16.85mcg	17mcg
Vitamin C, ascorbic	27.9mg	28mg
Vitamin E, alpha tocopherol, TE	0.82mg	1mg
gamma Tocopherol	0.35mg	0mg
Vitamin PP, NE	11.045mg	11mg
Betaine	12.8mg	13mg
Potassium, K	263mg	263mg
Calcium, Ca	11mg	11mg
Magnesium, Mg	25mg	25mg
Sodium, Na	76mg	76mg
Sera, S	244.6mg	245mg
Phosphorus, P	405mg	405mg
Iron, Fe	11.63mg	12mg
Manganese, Mn	0.359mg	0mg
Copper, Cu	496mcg	496mcg
Selenium, Se	82.4mcg	82mcg
Zinc, Zn	3.98mg	4mg
Arginine	1.539g	2g
Valin	1.405g	1g
Histidine	0.714g	1g
Isoleucine	1.144g	1g
Leucine	2.128g	2g
Lysine	1.875g	2g
Methionine	0.608g	1g
Threonine	1.021g	1g
Tryptophan	0.248g	0g
Phenylalanine	1.16g	1g
Alanine	1.398g	1g
Aspartic acid	2.243g	2g
Hydroxyproline	0.043g	0g
Glycine	1.195g	1g
Glutamic acid	2.946g	3g
Proline	1.022g	1g
Serine	1.035g	1g
Tyrosine	0.919g	1g
Cysteine	0.383g	0g
Cholesterol	563mg	563mg
Trans fats	0.09g	0g
Saturated fatty acids	2.06g	2g
10: 0 Capricorn	0.003g	0g
14: 0 Myristinova	0.013g	0g
16: 0 Palmitic	1.107g	1g
18: 0 Stearin	0.923g	1g
22: 0 Begen	0.014g	0g
Monounsaturated fatty acids	1.416g	1g
16: 1 Palmitoleic	0.12g	0g
18: 1 Olein (omega-9)	1.276g	1g
20: 1 Gadolein (omega-9)	0.021g	0g
Polyunsaturated fatty acids	1.988g	2g
18: 2 Linoleum	0.719g	1g
18: 2 Omega-6, cis, cis	0.719g	1g
18: 3 Omega-3, alpha-linolenic	0.012g	0g
18: 3 Omega-6, gamma-linolenic	0.011g	0g
20: 2 Eicosadiene, Omega-6, cis, cis	0.019g	0g
20: 4 Arachidon	0.508g	1g
Omega-3 fatty acids	0.012g	0g
Omega-6 fatty acids	1.257g	1g

Nutrition Facts About Chicken Liver, Cooked Over Low Heat

The Role of Sodium Methylparaben in Nutrition: Uses, Controversy, and Safety

The Role of Sodium Methylparaben in Nutrition

Sodium methylparaben is a common food additive that is used to extend the shelf life of various products. It belongs to a group of compounds known as parabens, which are often used as preservatives in the food industry. While controversial, sodium methylparaben plays a crucial role in ensuring the safety and quality of many food items.

Understanding Sodium Methylparaben

Sodium methylparaben is a sodium salt of methylparaben, a synthetic compound that is derived from benzoic acid. It is commonly used in food products, cosmetics, and pharmaceuticals to prevent the growth of bacteria and mold. In the context of nutrition, sodium methylparaben is primarily used as a preservative to prolong the shelf life of processed foods.

Controversy Surrounding Sodium Methylparaben

Despite its widespread use, sodium methylparaben has come under scrutiny due to potential health concerns. Some studies have suggested that parabens, including sodium methylparaben, may disrupt hormone function and have estrogenic effects in the body. As a result, there is ongoing debate about the safety of consuming products that contain this preservative.

Regulatory Status and Safety Considerations

In many countries, including the United States and the European Union, sodium methylparaben is approved for use in food products within specified limits. Regulatory agencies such as the FDA and EFSA have set guidelines for the acceptable daily intake of parabens to ensure consumer safety. While the overall risk of consuming sodium methylparaben is considered low, individuals with sensitivities or allergies may choose to avoid products containing this preservative.

Alternatives to Sodium Methylparaben

For those looking to minimize their exposure to synthetic preservatives, there are natural alternatives available. Ingredients such as vitamin E, rosemary extract, and citric acid can be used to extend the shelf life of foods without the use of parabens. By opting for products that are free from sodium methylparaben and other synthetic additives, individuals can make healthier choices for themselves and their families.

The Role of E321 in Nutrition: Benefits, Controversies, and Safety

The Role of E321 in Nutrition

E321, also known as Butylated hydroxytoluene (BHT), is a synthetic antioxidant commonly used in the food industry to prevent oxidation and extend the shelf life of products. While controversial, E321 plays a significant role in modern food preservation.

Benefits of E321

One of the main benefits of E321 is its ability to protect fats and oils from becoming rancid due to exposure to oxygen. This helps maintain the quality and flavor of various food products.

Concerns and Controversies

Despite its benefits, E321 has been a subject of controversy due to potential health risks. Some studies suggest that high intake of BHT may have negative effects on health, including links to cancer and hormonal disruptions.

Regulations and Safety

In many countries, including the United States and European Union, E321 is approved for use in food products within specified limits. Regulatory bodies closely monitor its usage to ensure safety for consumers.

Alternatives to E321

For those looking to avoid synthetic antioxidants like E321, natural alternatives such as vitamin E (tocopherol) or rosemary extract can be used in food preservation to achieve similar effects.

Incorporating E321 in Your Diet

While E321 is commonly found in processed foods, it's important to consume it in moderation. Opt for fresh, whole foods whenever possible and read labels to be aware of its presence in packaged products.

Nutritional Value of Orange Chicken: Tips for a Healthier Dish

The Nutritional Value of Orange Chicken

Orange chicken is a popular dish that combines the flavors of sweet and savory in a delicious way. While it may not always be considered the healthiest option, there are ways to make it more nutritious by making some simple swaps and modifications.

Calories and Macronutrients

One serving of orange chicken typically contains around 400-500 calories, with a good balance of protein, carbohydrates, and fats. However, it can be high in sodium and sugar, so it's important to be mindful of portion sizes.

Healthier Cooking Methods

Instead of deep-frying the chicken, try baking or air-frying it for a lighter option. You can also use leaner cuts of chicken or tofu as a protein source to reduce the overall calorie and fat content.

Adding Nutrient-Rich Ingredients

Enhance the nutritional value of orange chicken by adding more vegetables like bell peppers, broccoli, or snap peas. These additions not only boost the fiber content but also provide essential vitamins and minerals.

Homemade vs. Restaurant Versions

Making orange chicken at home allows you to control the ingredients and cooking methods, making it easier to make healthier choices. Restaurant versions tend to be higher in calories, sodium, and unhealthy fats.

Balance and Moderation

While orange chicken can be enjoyed as part of a balanced diet, it's essential to practice moderation and pair it with plenty of vegetables and whole grains. Opt for brown rice or quinoa instead of white rice for added fiber and nutrients.