This healthy, delicious and nutritious meat product in many ways, more valuable meat cuts, liver in some countries considered a delicacy and prepare her delicious meals. It has a lot of proteins and vitamins and minerals are contained in an easily digestible form.
The liver is particularly rich in iron, which the body needs for high-quality synthesis of hemoglobin, and copper, known for its anti-inflammatory properties. Also, this meat product contains calcium, magnesium, zinc, sodium and phosphorus. In the liver large amounts of vitamin A, is responsible for normal vision, hair density and strong teeth. Important the presence of amino acids: tryptophan, lysine, methionine.
Such a rich composition allows doctors and nutritionists to recommend the liver in the diet of many chronic patients. Correctly cooked dish of fresh liver may provide the body's daily allowance of essential vitamins and minerals so it is especially useful for children and pregnant women. The liver is necessary for low hemoglobin, tendency to thrombosis, will benefit patients with atherosclerosis and diabetes mellitus.
Most beneficial nutritionists believe that the liver of fish – cod and Pollock. In cod liver, vitamin A, high content of ergocalciferol - vitamin D is necessary for the formation of bone tissue. In addition, there are vitamins C and B12 that are needed by patients of cardiovascular and nervous diseases. Liver Pollock comprises more sulfur and manganese, which are fighting inflammation and are recommended for problems with the respiratory system. Liver of fish is very high in calories, so 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 set of the most common vitamins, 20 minerals, enzymes and amino acids. Beef and pork liver is less nutritious than fish. Nutritionists prefer beef liver because it strengthens the immune system, supports hemoglobin, profilaktirujut diseases of the Central nervous system, and also avoids heart attack.
Chicken liver is very well absorbed, it is full of protein, vitamin A and folic acid. Koreans eat chicken liver with fatigue, eyesight, lung diseases, recovery after childbirth.
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 her wrap and soak in water for an hour. It is important to withstand the cooking time so that the liver does not become too hard and lost all its beneficial properties.
The liver is particularly rich in iron, which the body needs for high-quality synthesis of hemoglobin, and copper, known for its anti-inflammatory properties. Also, this meat product contains calcium, magnesium, zinc, sodium and phosphorus. In the liver large amounts of vitamin A, is responsible for normal vision, hair density and strong teeth. Important the presence of amino acids: tryptophan, lysine, methionine.
Someone recommended meals of the liver
Such a rich composition allows doctors and nutritionists to recommend the liver in the diet of many chronic patients. Correctly cooked dish of fresh liver may provide the body's daily allowance of essential vitamins and minerals so it is especially useful for children and pregnant women. The liver is necessary for low hemoglobin, tendency to thrombosis, will benefit patients with atherosclerosis and diabetes mellitus.
Whose livers are more useful
Most beneficial nutritionists believe that the liver of fish – cod and Pollock. In cod liver, vitamin A, high content of ergocalciferol - vitamin D is necessary for the formation of bone tissue. In addition, there are vitamins C and B12 that are needed by patients of cardiovascular and nervous diseases. Liver Pollock comprises more sulfur and manganese, which are fighting inflammation and are recommended for problems with the respiratory system. Liver of fish is very high in calories, so 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 set of the most common vitamins, 20 minerals, enzymes and amino acids. Beef and pork liver is less nutritious than fish. Nutritionists prefer beef liver because it strengthens the immune system, supports hemoglobin, profilaktirujut diseases of the Central nervous system, and also avoids heart attack.
Chicken liver is very well absorbed, it is full of protein, vitamin A and folic acid. Koreans eat chicken liver with fatigue, eyesight, lung diseases, recovery after childbirth.
Proper cooking of the liver
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 her wrap and soak in water for an hour. It is important to withstand the cooking time so that the liver does not become too hard and lost all its beneficial properties.
