The liver is an ambiguous product, there are many people who simply cannot stand it, but there are also many ardent fans of this offal. Its nutritional value is undeniable - even in ancient times, healers recommended using the liver for many ailments.
This healthy, tasty and nutritious meat product is in many respects more valuable than meat tenderloin; in some countries, the liver is considered a delicacy and delicious dishes are prepared from it. It contains a lot of complete proteins, and vitamins and minerals are contained in an easily digestible form.
The liver is especially rich in iron, which the body needs for high-quality synthesis of hemoglobin, and copper, known for its anti-inflammatory properties. This meat product also contains calcium, magnesium, zinc, sodium and phosphorus. The liver contains a large amount of vitamin A, which is responsible for normal vision, thicker hair and strong teeth. The presence of amino acids in it is also important: tryptophan, lysine, methionine.
Who is recommended for liver dishes
Such a rich composition allows doctors and nutritionists to recommend the liver in the diet of many chronic patients. A properly prepared dish made from fresh liver can provide the body with the daily intake of essential vitamins and minerals, so it is especially beneficial for children and pregnant women. The liver is necessary for low hemoglobin, a tendency to thrombosis, will benefit patients with atherosclerosis and diabetes mellitus.
Whose liver is healthier
The most useful nutritionists consider the liver of fish - cod and pollock. In addition to vitamin A, cod liver contains a high content of ergocalciferol - vitamin D necessary for the formation of bone tissue. In addition, there are vitamins C and B12, which are needed by patients with cardiovascular and nervous diseases. The pollock liver also contains sulfur and manganese, which fight inflammation and are recommended for problems with the respiratory system. Fish liver is very high in calories, so it should not be consumed in large quantities.
Pork liver is also rich in vitamins and minerals. It contains, among others, vitamin H and most of the B vitamins.
Beef liver contains a full complement of the most common vitamins, 20 minerals, enzymes and amino acids. Beef and pork liver are lower in calories than fish liver. Nutritionists prefer beef liver, it strengthens the immune system, maintains hemoglobin, prevents diseases of the central nervous system, and also avoids a heart attack.
Chicken liver is very digestible and contains a lot of protein, vitamin A and folic acid. Koreans use chicken liver for fatigue, impaired vision, lung diseases, for recovery after childbirth.
Proper preparation of liver dishes
When choosing a product, you need to pay attention to the color of the liver - fresh liver is smooth, moist, brown or red. Before cooking, you need to remove the film from it and soak it in water for an hour. It is important to properly maintain the cooking time so that the liver does not become too tough and does not lose all its beneficial properties.
