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accuFLEX
11-15-2008, 01:40 PM
I'm a big fan of beef liver. Not because of the taste, but for under $1.50, I can get a nice meal out of it.

Anyway, I was plugging it into fitday and 400 grams of beef liver have 20g carbs. Not a big deal, what where are these carbs coming from?

-JM-
11-15-2008, 04:07 PM
Liver.........damn. It just tastes so bad. Hence the price I suppose.

Sorry not a useful post but, isnt the livers purpose to extract bad stuff?

There is bound to be some dodgier stuff hanging around in there than some sugars.:)

rbtrout
11-16-2008, 09:28 AM
4 oz beef liver raw -
Cals -162
Pro - 23 g
Carbs - 7 g
Fat - 4.4 g

As for where the carbs are coming from - the meat/fat

JustLost
11-16-2008, 03:13 PM
Carbohydrate is stored in the liver as glycogen.

Way more than you want to know about it:

http://en.wikipedia.org/wiki/Glycogen#Function_and_regulation_of_liver_glycogen

Unreal
11-17-2008, 07:48 AM
Just like your liver stores carbs, so does a cows. When you cut one out it still has glycogen stored in it.

Progress
11-17-2008, 09:17 AM
I would think that the glycogen content is going to vary by liver. Who knows how the cow's diet was when it was slaughtered?

JustLost
11-17-2008, 05:41 PM
I would think that the glycogen content is going to vary by liver. Who knows how the cow's diet was when it was slaughtered?

Pretty much all nutrient values probably vary somewhat. For instance, vitamin and mineral content in vegetables is affected by the quality of the soil as well as freshness. All those numbers end up being an average estimate, or maybe an estimated average. Or just plain made up. ;)