Meat offal was proved in Slavic cuisine long ago and strongly — from them cooks great pastes, salads and garnishes. Having put very few diligence, any hostess will nourishingly and at the same time cheap feed the with seven dishes from beef heart. In this article we will in detail consider, than such product is useful and dangerous that tasty it is possible to prepare from it.
Caloric content and chemical composition
The nutrition value of boiled beef heart is high in spite of the fact that this quite fast meat. A large amount of vitamins and minerals are the share of each 100 grams of boiled heart.
Whether you know? The cow stomach is divided into four cameras. Four-chamber stomach allows animals to digest a large number of vegetable food.
Nutrition value:
- the 100-gram portion contains 109 calories.
Day norm necessary for the person, in %:
- in total fats — 3.9 g (6%);
- saturated fat — 1.4 g (7%);
- transfat — 0.2 g;
- cholesterol — 124 mg (41%);
- sodium — 98 mg (4%);
- potassium of 287 mg — (8%);
- in total carbohydrates — 0.1 g (0%);
- fiber — 0 g;
- sugar — 0 g;
- protein — 17.7 g (35%).
Vitamins and minerals:
- vitamin A — 0%;
- vitamin C — 3%;
- calcium — 1%;
- iron — 24%;
- thiamine — 16%;
- Riboflavinum — 53%;
- B6 vitamin — 14%;
- B12 vitamin — 14%;
- niatsin — 38%;
- magnesium — 5%;
- phosphorus — 21%;
- zinc — 11%;
- copper — 20%;
- pantothenic acid — 18%.
Important! Percentage day values are based on a diet in 2000 calories therefore concrete values can change depending on individual need of the person for calories.
Than beef heart is useful
Because of the calorie content and protein the useful properties of beef heart are equated to light meat. In 100 grams of the described product there is such amount of protein that fills at men the need for it for 27% of the recommended daily dose, and at women — for 32%.
Fat and cholesterol
The portion of 100 grams of a product contains about four grams of the general fat that it is only a little more, than in the same portion of chicken breast. Beef heart easily fits into the balanced diet based on the general fat, but it is necessary to consider that such portion contains 124 milligrams of cholesterol. It is nearly a half of the recommended daily consumption of cholesterol.
Study useful and harmful properties of meat of beef and beef tongue.
B12 vitamin
Beef heart is a rich source of all vitamins of group B, except for folic acid, but B12 vitamin content is especially high in it. 100 g of an offal provide more than 200% of the recommended daily consumption. B12 vitamin has to be present at an organism for work of several enzymes. These enzymes activate chemical reactions which turn fat into energy and help cages to fight against carcinogens. B12 vitamin also deletes from blood gomotsistein — it represents the amino acid produced as a by-product of biochemical reactions.
Gomotsistein in itself is not too useful, but B12 vitamin can turn him into other useful substances. It is important because the high level of a gomotsistein is connected with the increased risk of cardiovascular diseases.
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Hardware
Iron is necessary for the person for entering of oxygen into blood and performance of other functions. Also it is necessary for control of level of oxygen in all an organism and as antioxidant which protects the white blood cells used by the immune system for destruction of bacteria. Some enzymes necessary for completion of the biochemical reactions producing collagen and neurotransmitters depend on availability of iron in blood.
100 grams of beef heart provide a half of the recommended daily consumption of iron for men. As women need more iron, the same portion gives them only 22% of a necessary daily dose.
Collagen and elastin
Collagen is a type of protein which contains on average a layer (term) of human skin. Enough collagen will hold skin young and elastic, protecting from formation of wrinkles.
Whether you know? The age of a cow can be learned, having counted rings on her horns. It is very similar to reading of age of trees on annual rings.
Elastin is one more type of protein in an integument which is responsible for structuring skin. Too small amount of elastin causes appearance of wrinkles and sagging of skin. Beef heart is a fine source both collagen, and elastin. Coenzyme Q10
The beef cardiac muscle is also a rich source of coenzyme Q10. He increases the power level of an organism, is vital for the immune system and works as antioxidant — struggles with free radicals who cause damage to DNA.
Coenzyme Q10 is also present at sesame, pistachios, a mackerel, a cod, spinach, eggs, a cauliflower and soy oil.
Coenzyme Q10 interferes with a clotting, lowers arterial blood pressure, reduces amount of liquid in lungs and puffiness in legs.
Contraindications and harm
Meat of a cardiac muscle has the high content of cholesterol, saturated fats and purine. Cholesterol and saturated fat are very important for the balanced diet, but they need to be consumed in moderate quantities. Their consumption is potentially dangerous to the people having diseases of heart and gout.
For healthy people the nutritionists recommend to limit the content of saturated fats from 25% to 10% (or less) from total number of the calories eaten by the person. People who for health reasons need to reduce cholesterol level are recommended not to exceed 5–6% of saturated fats of total number of calories. To the people sick with gout or other rheumatic diseases, it is desirable to avoid consumption of such meat as it contains purine which aggravates a course of disease.
Also there is always a probability that internals of animals, during lifetime of the being affected toxins and pesticides, will be toxic. It is important to remember that the liver and kidneys play a role of filters for the toxins getting to an organism though they generally process these poisons in an organism, but do not accumulate them.
Whether you know? The first cows were delivered on the American continent by the famous seafarer Christopher Columbus during the second visit of this, at that time recently opened, lands.
What can be prepared
Before preparation of beef heart it is necessary to carry out preliminary preparation, cutting off the sinews and fat found outside of and in heart. This fast, but a little tough meat needs to be extinguished or cooked on slow fire within 2–3 hours that will help to soften it.
- Small cut heart can be rolled in in flour and to fry with onions and mushrooms then to fill in with sauce and to extinguish within 30–40 minutes.
- The heart cut on strips is also pickled in soy sauce and prepared on a grill or fried in a frying pan.
- There are recipes of a farshirovka of beef heart for what it is cut on two parts between which stack a stuffing, halves connect and slowly cook on weak fire.
- Do of this product also very tasty meat salad for which use small cut boiled cardiac muscle, marinated onions and sauce mayonnaise.
Whether you know? Pregnancy of a cow lasts as much time how many and human pregnancy — nine months.
Recipe of a tasty dish
Both at skilled, and not enough time will occupy preparation of nourishing and tasty sauce from beef heart young hostesses.
Ingredients:
- half a kilogram of beef heart;
- one average bulb;
- one carrots (100–120 grams);
- 2-2.5 tablespoons of tomato paste;
- 100 ml of vegetable oil;
- 3–4 spoons of wheat flour (with the hill);
- water, salt, bell pepper (fragrant and black);
- 2–3 bay leaves.
Preparation:
- Heart is carefully washed out under flowing water then cut off fat and films.
- The heart cut in half is stacked in a saucepan and filled in with cold water so that meat was completely covered with water. Then leave the prepared offal for a couple of hours for soaking.
- The soaked meat is washed out once again, stacked in a pan and filled in with clear water. Add bay leaf, fragrant and peppercorn.
- Contents of a pan are brought to boiling then diminish fire and cooked about 2 more hours.
- The boiled heart is got from a pan and spread on a plate, leaving before full cooling.
- The cooled-down meat is cut plates 0.5 cm thick then the turned-out pieces cut across so that slices were thin. Cutting can be any, the main thing that pieces were not thick and large.
- The bulb is small cut, carrots rub on a large grater.
- On the warmed frying pan pour a little vegetable oil and spread heart pieces, onions and carrots.
- Meat and vegetables are fried on average fire within 5 minutes, then add tomato paste and continue frying still a couple of minutes.
- Further flour is added to contents of a frying pan, everything mixes up, two glasses of broth in which heart cooked join here. After injection of broth the contents quickly mix up before receiving sauce of average consistence and it is carried to boiling. After that it is possible to salt a dish to taste.
- Fire in sauce is diminished, and the dish is extinguished under the closed cover on weak fire about 10 minutes.
Important! At preliminary boiling of heart, salt is not added absolutely as salty water will make meat tough. In dishes from this offal salt is added in 10–15 minutes prior to the end of preparation.
- Ready sauce from beef heart can be served with a garnish — mashed potatoes, boiled rice or buckwheat.
Video: preparation of beef heart Meat of a beef cardiac muscle has high nutritional value and can be very useful to a human body. Nevertheless, before including this product in a constant diet, it is desirable for sick person to consult with the attending physician.