Is there vitamin D in liver? If so, is it a significant amount like the vitamin A content? Also, are there any significant nutritional differences among lamb, duck, chicken and beef liver?
asked byzaitz (432)
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on September 07, 2013
at 12:44 AM
Beef liver is pretty low in vitamin D at 16 IU per 100g raw: http://nutritiondata.self.com/facts/beef-products/3468/2
Nutrition data does not have vitamin D values listed on lamb or chicken liver. I would guess they are also low though. I know cod liver oil is fairly high in D. I guess fish are just different from land animals in that respect.
This is a good question since it's important to make sure you're vitamin D replete if you're eating foods that are high in retinol (pre-formed vitamin A) like liver. Chris Masterjohn has covered this point: http://blog.cholesterol-and-health.com/2009/04/tufts-university-confirms-that-vitamin.html
on August 06, 2012
at 01:21 PM
Liver - be it lamb or beef- is a good source of several nutrients. Vitamin A, various B complex, iron are high on the list. (lamb and goat will also contain selenium in reasonable quantities)
chicken liver will provide A, C, and iron in decent quantities.
None of these provide a significant source of vitamin D.
The best animal source I'm aware of for vitamin D is lard. "Farm pigs" - pigs with exposure to sunlight and not kept in a mass feeding barn- have a lot of vitamin D in the skin and skin fat areas which you cook down to make lard. Most (all that I've seen) commercial lard is hydrogenated, so you pretty much have to figure out a source. Any butcher that does pigs should be able to sell you boxes of rendering skin and fat. We pay between $25 and $50 for a box (50-60 pounds) which takes a while to render all down, but provides a LOT of lard. If you search the internet for methods, you can find reasonable methods for rendering lard in a crock pot.
Home rendered lard can be stores for a long time at cooler temperatures- we freeze one quart ball jars.
on November 02, 2012
at 07:07 AM
on vitamin A in liver: hunt 3 days/week and catch several animals with livers and distribute them amongst a band of HG's (liver is a sacred food|)= 3x 1-5x 50g-1kgx 1-30 HGs x vitA/100g = 30,000IU-300,000IU vit A/week approx which is 4,000-43,0000 IU/day! calculations are rough as guts- point is that if you go for the lower end that should be fine. DONT megadose ie upper end. Artificial vitamin A in supplements is chemically not same as vitamin A from liver etc.... response to vitamin supplements may be different from liver.
to get vitamin D get it the way nature intended - from the sun. be cautious and dont get burnt.
on August 06, 2012
at 01:54 PM
I noticed recently that chicken liver has a nice balance of iron and copper, whereas beef liver is very high in copper and lower in iron. Beef liver has a bit more zinc. And beef liver has three times the B12 as chicken liver. But these values are taken from the USDA database, presumably for CAFO cattle and chickens. It would likely be different for grass-fed cattle and pastured chicken.
on November 08, 2012
at 08:35 AM
Vitamin D can be taken as a supplement with no need for sun exposure. this is a good way to get your levels up towards where they should be if you havent already. Cautious gradual sun exposure (without burning) is also an option. Some people find that if the take vitamin D supplements for a few weeks and then cautiously and incrementally increase their sun exposure they do better. if you are fair skinned you will need to be cautious.