The liver of mammals, domesticated chickens and ducks and certain species of fish is eaten as food. Beef, lamb, veal, chicken and duck liver is commonly used as a food source. In some countries they also consume pork liver.
You can find liver sold in all butcher shops and supermarkets. Fried, oven roasted, boiled, liver is also prepared alongside other offal such as kidneys. In the Near East they widely consume liver, cooked with all sorts of spices, onions or vegetables. In some countries in the Near East they even make sausages out of liver, for example sujuk.
Liver is a rich source of proteins, iron, copper and vitamin A. Additionally it contains zinc, magnesium, vitamins D and E, riboflavin, thiamine, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, phosphorus and selenium.
The nutritional value of liver is quite high. As such it provides a significant benefit to human health. Liver gives us a significant portion of the proteins our bodies need and is also a source of vitamin A for the body. With the aid of the riboflavin it contains, it protects the skin.
Liver is rich in many of the vitamins that are beneficial to the lungs and help maintain cell regeneration.
Liver lowers the risk of cardiovascular diseases, strengthens the immune system, regulates metabolism, lowers the risk of heart attack and stroke, regulates cholesterol.
It is a very excellent source of selenium, maintains blood cell health and prevents anemia, maintains the immune system and brain health.
When consumed in normal quantities, liver is a fountain of health and life.