Liver is a nutritional powerhouse, a great source of many vitamins and minerals. In particular, it's full of vitamin A. It's something I'd love to include in my diet. I've tried cooking grass-fed beef liver a few times, but unfortunately, at this point in my life, I cannot stomach its taste, texture, or smell.
So, I'm wondering if I get enough vitamin A from the eggs and butter I eat. I usually eat 6 eggs a day; according to Cronometer, that provides me with 1488 IU, or 50% of the RDA. I also usually eat ~6 tbsp of butter a day, which provides 1940 IU, or 65% of the RDA. Both the eggs and butter are pastured, so perhaps I'm getting even more than Cronometer thinks.
100g of beef liver provides 16899 IU (338% RDA).
I often hear that the RDA amounts are too low, and are set merely to avoid deficiencies, not ensure optimal health.
Do you think I'm getting enough vitamin A? What's an optimal amount?