Classical Ayurvedic Profile & Preparation
Raktavardhaka — classical organ-for-organ nourishment of blood; the traditional food for pallor and postpartum depletion.
Traditional Preparation (Samskara)
Lightly cook — overcooking makes it hard and harder to digest. Small portions with warming spices, at midday when agni is strongest.
Classical Provenance: Charaka Samhita (mamsa varga); Unani-influenced regional practice.
Synergistic Combinations (Samyoga)
- cooked with turmeric, ginger and black pepper
- onion-tomato masala (keeps it moist)
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: pitta excess / skin eruptions
- Contraindication: gout and high uric acid
- Contraindication: weak agni (small portions only)
Verified USDA Nutrition Facts for Goat liver
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 3 oz (85g):
| Nutrient | Per 100g | Per Serving (3 oz) |
|---|---|---|
| Energy (Calories) | 126 kcal | 107 kcal |
| Protein | 20.3 g | 17.3 g |
| Total Carbohydrates | 0 g | 0 g |
| Dietary Fiber | 0 g | 0 g |
| Total Sugars | 0 g | 0 g |
| Total Fat | 4.9 g | 4.1 g |
| Calcium | 6.1 mg | 5.2 mg |
| Iron | 6.56 mg | 5.58 mg |
| Magnesium | 18.0 mg | 15.3 mg |
| Phosphorus | 336.0 mg | 285.6 mg |
| Potassium | 284 mg | 241 mg |
| Sodium | 55 mg | 47 mg |
| Zinc | 3.48 mg | 2.96 mg |
| Copper | 3.70 mg | 3.15 mg |
| Manganese | 0.26 mg | 0.22 mg |
| Selenium | 48.1 µg | 40.9 µg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin A (RAE) | 15655.0 µg | 13306.8 µg |
| Vitamin E | 0.61 mg | 0.52 mg |
| Vitamin K | 12.6 µg | 10.7 µg |
| Thiamin (Vitamin B1) | 0.20 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.37 mg | 0.31 mg |
| Niacin (Vitamin B3) | 12.88 mg | 10.95 mg |
| Vitamin B6 | 0.65 mg | 0.55 mg |
