Yes—many people do enjoy liver and onions, though it’s a dish that tends to divide opinions.
From a nutrition standpoint, Beef liver (and other animal livers) is very nutrient-dense. It’s an excellent source of:
- Vitamin A
- Vitamin B12
- Iron
- Folate
- Copper
- High-quality protein
However, there are a few considerations:
- Vitamin A: Liver contains very high amounts. Eating it occasionally is fine for most people, but frequent large servings can lead to excessive vitamin A intake. People who are pregnant or may become pregnant are generally advised to avoid large amounts of liver because too much preformed vitamin A can harm a developing fetus.
- Gout: People with gout may need to limit liver because it’s high in purines, which can raise uric acid levels.
- Cholesterol: Liver is relatively high in cholesterol, although for most people, dietary cholesterol has less effect on blood cholesterol than saturated and trans fats.
Whether someone likes liver and onions mostly comes down to taste and texture. Some people enjoy its rich, savory flavor, while others find it too strong.
So, despite the dramatic wording of the post, plenty of people really do eat—and enjoy—liver and onions.
