Though not especially popular, organ meats — especially liver — are packed with B vitamins. This is true whether they’re from beef, pork, lamb or chicken.
Thiamine (B1): 12% of the RDI
Riboflavin (B2): 201% of the RDI
Niacin (B3): 87% of the RDI
Pantothenic acid (B5): 69% of the RDI
Pyridoxine (B6): 51% of the RDI
Biotin (B7): 138% of the RDI
Folate (B9): 65% of the RDI
Cobalamin (B12): 1,386% of the RDI
If you’re unaccustomed to liver’s strong flavor or view organ meats as unappetizing, try them ground and mixed with traditional cuts of ground meat or add them to highly seasoned foods, such as chili.
Organ meats — particularly liver — are high in most B vitamins. To make liver more palatable, grind it with common cuts of meat or use it in highly seasoned food.
Thiamine (B1): 12% of the RDI
Riboflavin (B2): 201% of the RDI
Niacin (B3): 87% of the RDI
Pantothenic acid (B5): 69% of the RDI
Pyridoxine (B6): 51% of the RDI
Biotin (B7): 138% of the RDI
Folate (B9): 65% of the RDI
Cobalamin (B12): 1,386% of the RDI
If you’re unaccustomed to liver’s strong flavor or view organ meats as unappetizing, try them ground and mixed with traditional cuts of ground meat or add them to highly seasoned foods, such as chili.
Organ meats — particularly liver — are high in most B vitamins. To make liver more palatable, grind it with common cuts of meat or use it in highly seasoned food.