Pork liver is divided into two parts: 1. Blood Liver: This type of liver has a dark red color, and no matter how it's cooked, it tends to release blood. It has a bitter taste and a firmer texture. 2. Powder Liver: This type of liver has a lighter, reddish color. It's less firm and less tough than blood liver. Powder liver is not found in every pig and is considered more expensive. Pork liver is rich in iron, vitamin B2, vitamin B3, and vitamin B12, which play a role in nourishing and repairing various parts of the body.