The value of liver
The composition of the liver includes a large number of proteins, consisting in turn of highly digestible iron and copper. These substances allow the body to synthesize normal hemoglobin and, if necessary, exert anti-inflammatory effect. In addition, beef and pork liver is a rich source of magnesium, calcium, sodium, phosphorus, zinc, vitamins A, b, C, and also essential human amino acids.
Beef and pork liver is ideal for use in infectious diseases, kidney problems, diseases of the Central nervous system, after burns and injuries. Dishes from beef and pork liver, enhance immunity, stimulate the production of red blood cells and accelerate the regeneration of tissues. They are shown to smokers, as well as fans of a healthy lifestyle, athletes and losing weight people because the calorie content of beef and pork liver are quite low. These dishes are cooked quickly and have a excellent taste as roasted and stewed.
The liver, it is recommended to consume young children, pregnant women and people with diabetes.
If the liver when cooking is too hard, it is filled with sour cream and stewed on a slow fire for one hour.
Differences
Beef and pork liver in its composition do not differ among themselves, however, some differences do exist. Beef liver is considered more valuable because it is less fatty, and contains more vitamins A and b, and also easier to digest in the body compared to pork liver. Pork liver is different from beef with a small bitterness and more tender structure, whereas beef liver harsh need to clean the membranes, blood vessels and tendons.
Pork liver beef differs from the more specific flavor, however, it is prepared much faster. To buy fresh and high-quality product, be sure to check the date of issue of store products – time sale of chilled liver should not exceed 48 hours. In addition, the liver should not crumble to pieces – it speaks of repeated freezing, then the product loses its beneficial properties. To beef or pork liver after cooking has retained its softness in the process of cooking it is not recommended to add salt – otherwise it will let the juice out and become dry and tough.
