> chicken livers are usually cheaper per amount of protein than most other kinds of meat

Any idea why? My layman guess is it’s a non-famous byproduct of chicken muscle, that people tends to consume more. Would removing the availability/demand (=make it more popular) reverse the price?

Thanks for the information about carotene > vitA, it resonates like the heme/non heme iron where the heme one is easier to get but can slip to too much, leading to more oxidation and then (in extreme case) concert (IIRC that’s one of the way too much read meat induce cancer risks). OTOH non heme iron (in cereals, peas, fruits, vegetables and milk) is directly used for catalysis and isn’t store, so one can’t get too much.

I’m a layman, don’t take what I said as authoritative. You’re welcome to point out if I’m wrong or add precision.