I think liking liver has to be something you start eating when you're very young in order to really like them. I also like beef liver and turkey liver, just not as much as I like chicken livers.



I remember reading somewhere that there could be some kind of body/brain connection between cravings and where our body is used to getting a certain nutrient, and I think that has something to do with why I like chicken livers so much, since I was quite young when I started eating them, since we didn't have much in the way of green leafy veggies when I was growing up, so livers were probably one of the few sources of folate in my diet. Sure, we had "veggies" every day - green beans, peas, lima beans, and occasionally corn, which would have provided some folate, but leafy veggies were very rare when I was growing up. Still, in comparison the occasional chicken liver was a powerhouse of a folate source.



I noticed a similar thing many years ago when I was eating very little meat, and no eggs. during the "fat makes you fat/cholesterol will kill you deader than dead" dark ages of my life. During those years, I would often crave black olives. It's not that olives are actually a good source of iron, but they're canned with ferrous gluconate, which at least provided a tiny bit of poorly absorbed iron in my very low meat, carb heavy diet. At a time when I was trying my best to avoid meat and eggs, apparently my brain was telling me that olives were the best source of iron I'd had in years.



Hard to tell what other foods I've craved that are high in some nutrient I wasn't getting an adequate supply of when I was eating so many carbs, those are just the ones that stick in my mind.