Organic Calf-liver Benefits

Calf's liver is a tender, mild-flavored meat that has high nutritional value. When you're purchasing liver, seek out calf rather than beef liver, which has a stronger taste. Irma Rombauer, author of the "Joy of Cooking," recommends looking for liver with a pale color for the mildest flavor. While calf's liver is healthy on its own, organic calf's liver offers additional benefits.

Vitamin Content

Liver is an excellent source of several essential vitamins, including vitamins A, B12 and K. Vitamin A ensures adequate functioning of the immune system. It also maintains the health of a tissue called epithelium. This tissue forms the inner and outer layer of internal organs. Vitamin B12 is important for healthy red-blood cell formation and maintenance of the central nervous system. Vitamin K provides the necessary chemicals for blood clotting and some bone proteins.

Mineral Content

Adding to its benefits is the mineral content of beef liver. A 81-g slice of liver provides over 60 percent of the recommended daily allowance of iron for adult men and over 25 percent for women. Iron makes transport of oxygen and energy between cells possible. Liver also provides over half of the recommended daily allowance for phosphorus for both men and women. This mineral is required by all cells of the body. It also is essential for bone and cell membrane structure.

Fat Content

Liver is surprisingly very low in fat and saturated fat. A 81-g serving has less than 4 g of total fat and 1.2 g of saturated fat. It also has 309 mg of cholesterol. The American Heart Association recommends limiting cholesterol. But dietary cholesterol may not play a significant role in the development of heart disease in everyone. A 2005 study at the University of Washington reviewed the basis for cholesterol recommendations and concluded that the risk between dietary cholesterol and heart disease is minimal. A 2006 study at the University of Connecticut supports these findings, pointing out that only certain groups of people are at a heightened risk.

Organic Farming

Organic liver may offer additional health benefits. Organic food production prohibits the use of growth hormones and antibiotics or practices such as ionizing radiation that may introduce toxins into calf's liver. Every aspect of producing organic food is controlled, from the feed the livestock get to the process and handling of the meat. Buying organic products may offer other health benefits, such as a reduction in foodborne illnesses in grass-fed cattle. A 2000 study at Cornell University found that grain-fed cattle were more likely to develop acid-resistant E. coli.