There is little difference in the nutritional value of several common animal livers. As far as protein is concerned, there are about 20g beef liver, 19g pig liver, 17g chicken liver, 15g,; Duck liver and goose liver. As far as fat is concerned, the content of beef liver is about 4g, pig liver is about 5g, chicken liver is about 5g, duck liver is about 8g and goose liver is about 3g. The liver is also rich in vitamin A, vitamin B 1 and vitamin B2.

When cooking animal livers, it is forbidden to "cook immediately" in pursuit of freshness, and the cooking time should be as long as possible to ensure food safety. The nature of vitamin A contained in the liver is relatively stable, so there is no need to worry about being destroyed by excessive washing and long-term cooking.