Foie gras, jellied meat, haggis … These world-famous delicacies are actually made from cheap offal.
Many treat them with slight disdain and consider them second-class products. And they are fundamentally mistaken. Nutritionists have convincingly proved that the heart and liver, brains and tails, kidneys and tongue can compete with their meat competitors in terms of the amount of healthy substances. Of course, in order to cook a delicious dish out of them, sometimes you have to work hard. But it's worth it. By the way, by-products are not inferior in composition to meat, and there are even more vitamins in them.
You shouldn't eat offal every day, but once or twice a week, be sure to pamper yourself and your family with them.
The liver is a source of B vitamins and folic acid. The norm for a person is 300 g per week.
Brains are a gourmet delicacy. Rich in phosphorus, potassium and magnesium. But they are high in bad cholesterol and low in healthy proteins. The norm is 100 g per week.
The kidneys are the record holders for the amount of zinc. They also contain B vitamins, calcium, magnesium, iron, phosphorus. The norm is 200 g per week.
The heart contains a large amount of potassium, phosphorus, magnesium, necessary for the normal functioning of blood vessels. At the same time, it contains a minimum of calories and fats. The norm is 200 g per week.
The tongue, thanks to iron and zinc, increases the general tone, stimulates the stomach, is well absorbed and is ideal for dietary and baby food - it is very rich in protein. The norm is 400 g per week.
should be bright, shiny, smooth in texture. Heart - smooth, pink, with a minimum amount of fat and clotted blood. Kidneys - with light fat and uniform structure. Tongue - purple or pink, hard and elastic to the touch, transparent juice is released when cut. Brains - whole, with intact membranes, without blood.
