Lamb, New Zealand, imported
Category: Lamb, Veal, & Game Products Parts: Liver Method: Raw
Nutrition Highlights
Serving Size
Calories
154
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 94 (60.9%) |
| Fat | 50 (32.6%) |
| Carbohydrate | 10 (6.5%) |
| Total | 154 (100%) |
Serving: 4 oz [113g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 80 (70.8%) |
| Protein | 23 (20.7%) |
| Fat | 5.6 (4.9%) |
| Carbohydrate | 2.5 (2.2%) |
| Ash | 1.5 (1.4%) |
| Total | 113 (100%) |
Serving: 4 oz [113g]
Benefits
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High in vitamin A which is important for vision, immune function and cell growth
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Rich source of iron which is important for red blood cell formation and oxygen transport
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Contains B vitamins like riboflavin, niacin and B6 which are important for energy production and cell metabolism
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Good source of protein which is important for growth, repair and maintenance of body tissues
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Contains zinc which is important for immune function, wound healing and cell division
Risks
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High in cholesterol and saturated fat which can increase risk of heart disease if consumed in large amounts regularly
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May contain toxins if liver is consumed from animals with diseases
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Risk of foodborne illness if undercooked due to potential presence of bacteria
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May contain more vitamin A than recommended daily intake if large amounts are consumed regularly
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May contain more copper than recommended daily intake if large amounts are consumed regularly which can lead to health issues over long term
Additional Information
Lamb liver, specifically sourced from New Zealand and imported, is a nutrient-dense food that offers several health benefits. However, it is essential to consider both the nutritional advantages and potential risks associated with consuming this specific food product.
Firstly, lamb liver is an excellent source of high-quality protein. Proteins are essential for the growth, repair, and maintenance of tissues in our body. Consuming lamb liver can contribute to meeting our daily protein requirements, especially for individuals following a high-protein diet or engaging in intense physical activities.
Moreover, lamb liver is rich in various vitamins and minerals, making it a valuable addition to a balanced diet. It is particularly abundant in vitamin A, which is crucial for maintaining healthy vision, supporting immune function, and promoting cell growth and differentiation. Additionally, lamb liver is a good source of vitamin B12, which is essential for red blood cell formation, neurological function, and DNA synthesis. Other B vitamins found in lamb liver, such as riboflavin, niacin, and folate, play vital roles in energy production, metabolism, and cell division.
Furthermore, lamb liver is a significant source of minerals like iron and copper. Iron is essential for the production of hemoglobin, which carries oxygen throughout the body, and helps prevent iron-deficiency anemia. Copper, on the other hand, is involved in various enzymatic reactions, supports immune function, and aids in iron absorption.
Despite these nutritional benefits, there are potential risks associated with consuming raw lamb liver. Raw liver, regardless of its origin, may contain harmful bacteria or parasites, such as salmonella or toxoplasma. These pathogens can cause foodborne illnesses, leading to symptoms like nausea, vomiting, diarrhea, and abdominal pain. To minimize these risks, it is crucial to ensure thorough cooking of lamb liver, reaching an internal temperature of at least 160°F (71°C).
Additionally, lamb liver is relatively high in cholesterol. While dietary cholesterol does not have as significant an impact on blood cholesterol levels as previously believed, individuals with specific health conditions, such as familial hypercholesterolemia or cardiovascular disease, may need to limit their intake of high-cholesterol foods. It is advisable to consult with a healthcare professional or registered dietitian to determine the appropriate dietary approach for managing these conditions.
In conclusion, lamb liver from New Zealand, when properly cooked, can provide several nutritional benefits. It is a rich source of protein, vitamins (particularly vitamin A and B12), and minerals (including iron and copper). However, it is essential to be aware of the potential risks associated with consuming raw liver, such as bacterial or parasitic infections. Additionally, individuals with certain health conditions may need to monitor their intake of high-cholesterol foods. As with any food, moderation and proper preparation are key to enjoying the nutritional benefits while minimizing potential risks.