How useful chicken hearts

Along with such meats as pork, beef and chicken, in great demand products. For example, chicken hearts – a favorite dish of gourmets. They can fry, boil, bake, braise, add to soups or salads. But the main chicken hearts is not only delicious, but also very good for health

Instruction

The composition of chicken hearts contains a complex of vitamins of group b, PP and A. in addition, this byproduct contains are indispensable to human body substances, such as magnesium, sodium, phosphorus, potassium, zinc, iron and copper. Rich chicken hearts, and proteins as well as amino acids. It is worth noting that chicken hearts are very useful for anemia. This is due to the high concentration of chemical elements in their composition, which contribute to krovetvornuu and saturation of blood hemoglobin. It is recommended to include in your diet the by-product of those who have cardiovascular diseases or disorders of the nervous system, as well as people who are restoring power after any injury or surgery.

Another unique property of chicken hearts is that they contain magnesium and sodium, and these components, in turn, is able to regulate blood pressure and fight insomnia. Useful amino acids, which are also present in this byproduct, normalize blood sugar levels and enhance the synthesis of hemoglobin. Additionally, the hearts rich in lysine (promotes the production of enzymes and hormones), methionine, isoleucine, and leucine.

Not to mention the antiviral activity of chicken hearts, and that they help build new muscle tissue is a unique source of energy. In order to increase muscle tone, improve brain activity and make the skin more elastic, it is recommended to systematically (but not more often 2-3 times a week) to eat chicken hearts. Especially, contra-indications this product does not have, with the exception, perhaps, of individual intolerance.

If we talk about calories, chicken hearts contain approximately 158-160 kcal per 100 g. That's why they are very useful for those who suffer from exhaustion or loss of health after a serious illness. This byproduct is quickly and easily absorbed and also contains a huge amount of protein.

Today chicken hearts are sold as frozen and chilled. Thaw they should not at room temperature, and optionally in the fridge (the bottom shelf). Before cooking, thoroughly wash the hearts under cold running water. In addition, it is worth considering that this product needs to be fresh or is use can be cause some serious injury. The production date and shelf life, usually specified on the package of chicken hearts.

Is the advice useful?