Fermented liver preparations
Fermented liver preparations are traditional dishes where animal liver (often from pork, beef, or poultry) is preserved and transformed through a controlled fermentation process, sometimes combined with salt, spices, or other ingredients. This method, found in various cuisines worldwide, creates a distinct, pungent flavor and a softer texture compared to fresh liver.
🍽️ Nutrition at a glance
This dish is extremely high in protein and fat, with virtually no carbohydrates. It is a powerhouse of key nutrients like Vitamin A, Vitamin B12, iron, and copper, but its calorie count is significant due to the fat content.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 9 g |
| Carbs | 0 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 480 mg |
| Vitamin A | 300% DV |
| Vitamin B12 | 180% DV |
| Iron | 15 mg |
| Copper | 3 mg |
| Riboflavin (B2) | 2.5 mg |
| Selenium | 30 mcg |
| Phosphorus | 180 mg |
| Choline | 120 mg |
Per 1 slice (approx. 56 g) · estimated, varies by recipe
💡 What's interesting
Fermentation was a crucial pre-refrigeration method for preserving nutrient-dense organ meats, and it can increase the bioavailability of certain minerals while creating unique probiotic compounds, making it a fascinating intersection of food science and traditional preservation.
