Worried about Vitamin A from chicken liver in my meal prep

Hi everyone, I recently made a big batch of bolognese sauce with 1 lb of chicken liver for meal prep, inspired by a cooking video. The sauce turned out great, but now I'm concerned about potential vitamin A toxicity from the liver. I've read that a safe weekly vitamin A intake is around 3000 mcg, but 1 lb of chicken liver has about 40000 mcg! At that rate, I'd need to space out eating this sauce over 13 weeks to stay safe. I originally planned for it to last about 4 weeks. Should I scrap that plan? Am I being overly cautious? I'd love to hear your thoughts on balancing nutrition and safety when it comes to organ meats in meal prep. Thanks in advance for any advice!

harry-franecki43 weeks ago

While chicken liver is nutritious, consuming such a large amount in a short time could potentially lead to vitamin A toxicity. Consider freezing portions of the sauce to use over a longer period, or sharing some with friends and family to reduce your intake. Moderation is key with organ meats.

m-eberhart3 weeks ago

While chicken liver is nutritious, consuming such a large amount in a short time could potentially lead to vitamin A toxicity. Consider freezing portions of the sauce to spread out consumption over a longer period, or reducing the amount of liver in future recipes to be on the safe side.