Let's consider a traditional dish of the countries of the former USSR — cod liver: once delicacy, today just useful cold appetizer. Technically, traditional cod liver in understanding of today's user is a tinned liver with salt, pepper, in own juice. The product is rich with fats, vitamins and minerals, perfectly approaches a table as cold appetizer or as a part of salads.
Characteristic
The weight, beige with pink shade, in oil looks unappetizingly, but only while is in a can. In practice the liver perfectly looks on sandwich, in a canape, tartlet, and as a part of other dish at all appearance reminds chicken brisket or boiled fillet.
Whether you know? In the USSR this dish was considered as expensive delicacy, it was possible to buy it not everywhere. The reason for that high standards of the food industry in the Soviet countries plus high centralization of production, so, and high costs. According to standards, tinned fish of the premium has to undergo preservation right after catch, before freezing and other processings. This option meets less often also today and is more expensive as the plant on the sea or oceanic coast can make the premium only. The first grade suffers raw materials which were frozen before, it is possible even repeatedly because of what the price is more available, it is more points of sale, but it is less nutrients.
As for advantage of this delicacy, so here at all there is nothing to discuss: seafood — not the last word in healthy food. Besides cod liver is favourably distinguished from other canned food with what does not give in to heat treatment on all production line. The liver is preserved crude, so, completely keeps the useful properties.
Chemical composition
All remember a statement that cod-liver oil is useful and important all certainly. And so, it is not the myth at all — the advantage of this element is really high. However it is not obligatory to drink opposite pharmaceutical liquid cod-liver oil or to swallow of capsules, there are ways more pleasant. One of them — to diversify the menu with cod liver. This dish very kaloriyno as its structure actually for 65% consists of fats. It should be noted also other useful components of this product: vitamins of groups A, B, E, D, iodine, Omega-3 (nonsaturated fatty acids), folic acid, high content of protein.
Caloric content
It is logical to assume that the product consisting almost completely of fats it is improbable kaloriyen. In 100 grams of a product 613 kcal and also 4.2 grams of digestible proteins, full amino acids, 65.7 grams of fat and 1.2 grams of carbohydrates contain.
Vitamins and minerals
Besides above-mentioned vitamins of groups A, B, E, D, amino acids (methionine, tryptophane, a lysine), the liver also contains minerals: fluorine, chrome, molybdenum, iron, nickel, chlorine, calcium, magnesium, sodium and, of course, phosphorus.
Learn how to choose vitamins for a liver and how to watch over her health.
Useful properties
Useful and harmful properties of any given product steadily follow from its structure.
Vitamin A which main source is just the subject of our discussion. Main functions of carotinoids and retinoids three: sight, growth and antioxidant protection. Vitamin A improves photosensitivity of an eye, improving sight, in particular, twilight. Also this vitamin is important for growth and development of an organism, has influence on a bone skeleton. Well and antioxidant action consists in interaction with free radicals, removes toxins, slows down aging and improves immunity.
Important! Pay attention that activated carbon and holestiramin are not compatible to the products rich with vitamin A as neutralize action of each other. If you need to accept one of the specified medicines, perhaps, for a while better to suspend eating of a liver of fish.
Vitamin D. Its main activity is a participation in reproduction of cages and influence on synthesis of hormones. It is especially important for pregnant women because of the influence on ability of an organism to create new cages and fabrics. One more reason why the liver is recommended to future mothers, this decrease in probability of rickets at future fruit thanks to the correct digestion of calcium.
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Reduces risk of cancer diseases, well influences joints. As well as to the predecessor, fats are necessary for assimilation, and at his fish liver much. It is curious that not acquired residues of vitamin collect in our fatty tissues, minimizing thus risk hypo - or a gipervitaminoza.
Cholesterol and cod-liver oil. The excess of cholesterol in a cod will not become a reason for refusal of this dish. The reason is simple — cod-liver oil reacts with cholesterol, turning the last into the harmless assistant in digestion of vitamin D. Thanks to abundance of cod-liver oil of a molecule of cholesterol cannot settle on walls of vessels and are safely brought out of an organism. Cod-liver oil is useful, first, not so much to treatment of cardiovascular diseases how many for prevention of their emergence. And secondly, it noticeably reduces risk of diabetes and insulin resistance of cages.
Whether you know? The liver in general of any living being is interesting by the fantastic concentration of vitamin A. The champion on this concentration — a polar bear. Only 500 grams of this offal will lead the person to a gipervitaminoz with a lethal outcome. Do not eat polar bears, it is deadly not only to them.
B12 vitamin is important for our nervous system, blood circulation. At its shortcoming we quickly lose self-control, we have differences of mood, memory and concentration worsens, arrhythmia and frequent numbness of extremities develops. To crucially saturate the organism with this vitamin:
- to vegetarians: substance contains only in animal food, but still continues to be important for a human body;
- taking alcohol: the fish liver very effectively supports and recovers ours;
- to people 50 years are more senior: slows down age decrease in cognitive abilities, maintains memory and other brain activity;
- to diabetics: often diabetes goes together with deficiency of this substance — though diabetics of the 2nd type should not forget about cod liver caloric content.
Ascorbic acid, or vitamin C, is known to us since the childhood, as well as cod-liver oil. Its main objective consists in support of our immunity. As well as any antioxidant, removes toxins, participates in collagen synthesis (so — slows down aging), improves the organism resilience to diseases. Besides reduces blood clotting, diluting it, cleans walls of vessels from cholesterol deposits. As well as D, it helps calcium and iron to be acquired.
Learn what fish the most useful how to choose fish and as to fry her.
Vitamin E also differs in immunomodulatory effect, is antioxidant. The distinctive feature — very well influences blood vessels, improves a condition of walls, their tone and permeability, the body oxygenates. It is useful to pregnant women and planning pregnancy as well influences as the reproductive system of the adult (improves sexual desire and probability of fertilization), and on future child (helps a fruit to be formed and develop). Other minerals (chrome, iron, etc.) are also important, in particular, for a blood system.
Use in cookery
In general the fish liver can be quite independent dish, however because of unattractive appearance demands laying and often is a part of different dishes. It is good as ingredient for paste.
Whether you know? Inhabitants of the Scandinavian Peninsula in the ancient time also used cod liver so it is impossible to call this dish traditionally Slavic. However ancestors of modern Scandinavians used this body in the raw. There was a belief that the liver of this fish gives to the person superforce — an opportunity to see in the dark also good, as well as representatives of the cat family. Funny, but in this dish the content of vitamin A which actually well affects sight is really increased, improving sensitivity of a retina of an eye, so, and so-called twilight sight.
If you not the big fan of canned food, can also taste cod liver in a stewed or boiled look. Such type of processing also keeps fish and an offal in good condition, allows not to lose useful substances in the course of cooking.
Harm and contraindications
Dish very kaloriyno so the people who are growing thin, suffering from the excess weight and a hypodynamia should not include it in a diet. Also people are not recommended to use a liver with cholelithiasis. As for diseases of a thyroid gland and pregnancy, there is no unambiguous opinion of doctors. The offal has the increased vitamin A content (this gipervitaminoz is dangerous to a fruit) and vitamin D (influences production of hormones, especially carefully it is worth accepting at hypo / gipervitaminozakh).
Regale on fresh fish fish soup.
Total, summarizing product shortcomings, it is possible to select three rules of eating of cod liver:
- Is in reasonable quantities.
- Not to allow emergence of a problem of a hypodynamia, especially when eating so high-calorie product.
- To consult with the doctor if there are doubts.
These three rules will work for many products, but it does not reduce their importance.
We choose
As well as all canned food, cod liver it has to be packed in the whole, not blown up and not deformed packing. Look also at the country and the city of production — the closer the plant is located to the coast, the fresh fish got to your can. According to standards, bank it has to be filled for 70% with a liver, other space has to be filled with oil. If this proportion is observed, then bank will not gurgle if to shake it. Opening with bank or buying a fresh liver, do not forget to pay attention to color of a product. The fish liver in itself beige color, can be with a subtle pink shade. If before you there was a product of a greenish shade, gray or brown, that is it is not cost.
Storage
The tinned liver is usually stored 2-3 years, however all the same it is worth paying attention to the expiration dates of the specific producer specified on packing. The product can be stored in the frozen look 1-2 months, and in the raw spoils very quickly — it is desirable to resolve an issue with cooking at once after purchase. Products panaceas from all diseases, certainly, do not exist in the nature. However cod liver — obviously one of the first applicants for this rank. If to accept a product in reasonable quantities, then it is possible to gain the mass of useful effects for health with great gastronomic pleasure.