Raw lamb liver: calories and nutrition facts

Raw lamb liver has 137 kcal per 100 g. One serving, 1 Serving (125 g), has 171 kcal.

Calories
137 kcal
Protein
21.8 g
Carbohydrates
0.2 g
Fat
5.5 g

Per 100 g

Raw lamb liver: how many calories?

Raw lamb liver has 137 kcal per 100 g, with 21.8 g protein, 0.2 g carbs and 5.5 g fat. A 125 g serving (1 Serving) has 171 kcal. That is less than the average for Meat, Eggs, Fish (183 kcal per 100 g). Most of its calories come from protein.

Where the calories come from

  • Protein64%
  • Carbohydrates0%
  • Fat36%

Calculate a portion

Calories
171 kcal
Protein
27.3 g
Carbohydrates
0.2 g
Fat
6.8 g

Nutrition facts

NutrientPer 100 gPer serving (125 g)
Calories137 kcal171 kcal
Fat5.5 g6.8 g
of which saturated fat1.5 g1.8 g
Carbohydrates0.2 g0.2 g
of which sugars0.2 g0.2 g
Fiber0 g0 g
Protein21.8 g27.3 g
Sodium57 mg72 mg
Water71.2 g89 g
Vitamin C4 mg5 mg
Calcium7 mg9 mg
Iron6.4 mg8 mg
Potassium313 mg391 mg
Magnesium19 mg24 mg

Source: Ciqual food composition table (ANSES, France). Data updated on 2 September 2026.

Share of reference intakes

Per 100 g, compared with an adult's reference intakes (2,000 kcal a day, Regulation (EU) No 1169/2011).

NutrientOf reference intake
Calories(137 kcal)7%
Fat(5.5 g)8%
of which saturated fat(1.5 g)7%
Carbohydrates(0.2 g)0%
of which sugars(0.2 g)0%
Protein(21.8 g)44%
Salt(0.14 g)2%

What the EU thresholds say

Nutrition claim thresholds from Regulation (EC) No 1924/2006, per 100 g.

  • High protein (at least 20% of calories)
  • Low sugars (5 g or less)
  • Low sodium (120 mg or less)

Raw lamb liver: frequently asked questions

Raw lamb liver: how many calories per serving?

A 125 g serving (1 Serving) has 171 kcal.

Raw lamb liver: how much protein?

Raw lamb liver contains 21.8 g of protein per 100 g, 44% of the 50 g reference intake.

Raw lamb liver: how much fibre?

Raw lamb liver provides 0 g of fibre per 100 g, 0% of the 25 g a day recommended by EFSA.

Raw lamb liver: how much makes 100 kcal?

100 kcal is about 73 g of this food.

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