The liver, in comparison with other by-products, contains the most useful and nutritious substances, which allows it to be classified as a dietary food. Culinary experts consider the liver a delicacy, preparing a variety of original dishes from it. However, it is important to know that there are certain differences between the most popular beef and pork liver.
Liver value
The liver contains a large amount of complete proteins, which, in turn, are easily digestible iron and copper. These substances allow the body to synthesize hemoglobin normally and, if necessary, have an anti-inflammatory effect. In addition, beef and pork liver is a rich source of magnesium, calcium, sodium, phosphorus, zinc, vitamins A, B, C, as well as essential amino acids for humans.
Beef and pork liver is ideal for use in infectious diseases, kidney problems, diseases of the central nervous system, after burns and injuries. Beef and pork liver dishes increase immunity, stimulate the production of red blood cells and accelerate tissue regeneration. They are shown to smokers, as well as fans of a healthy lifestyle, athletes and people who are losing weight - since the calorie content of beef and pork liver is quite low. These dishes cook quickly and taste great both fried and stewed.
The liver is definitely recommended for use by young children, pregnant women and people with diabetes mellitus.
If the liver turns out to be too tough during cooking, pour it with sour cream and simmer over low heat for an hour.
Differences
Beef and pork liver in their composition practically do not differ from each other, however, there are still some differences. Beef liver is considered more valuable because it is less fatty, contains more vitamins A and B, and is more easily absorbed in the body compared to pork liver. Pork liver differs from beef liver by the presence of a slight bitterness and a more delicate structure, while the harsh beef liver needs to be cleaned of films, blood vessels and tendons.
Also, pork liver differs from beef liver in a more specific taste, but at the same time it cooks much faster. To purchase a fresh and high-quality product, it is imperative to check the release date of store products - the sales time for chilled liver should not exceed 48 hours. In addition, the liver should not fall apart into pieces - this indicates its repeated freezing, after which the product loses its beneficial properties. In order for beef or pork liver to retain its softness after cooking, it is not recommended to salt it during frying - otherwise it will let out juice and become dry and tough.
