The liver an ambiguous product, is a lot of people who just don't transfer it, but it is a lot of also hot admirers of this offal. Its nutritional value is indisputable - in an extreme antiquity the doctors recommended to use a liver at many indispositions.
This useful, tasty and nutritious meat product is in many respects more valuable than some meat cutting, the liver in a number of the countries is considered a delicacy and cook from it refined dishes. In it there are a lot of complete proteins, and vitamins and minerals contain in easily usvoyaemy form. The liver is especially rich with iron which is necessary for an organism for high-quality synthesis of hemoglobin, and the copper known for the anti-inflammatory properties. Also this meat product contains calcium, magnesium, zinc, sodium and phosphorus. In a liver a large amount of the vitamin A which is responsible for normal sight, density of hair and strong teeth. Availability of amino acids in it is important: tryptophane, lysine, methionine.
To whom dishes from a liver are recommended
Such rich structure allows doctors and nutritionists to recommend a liver in a diet of many chronic patients. Correctly prepared dish from a fresh liver can provide to an organism day norm of necessary vitamins and minerals therefore it is especially useful to children and pregnant women. The liver is necessary at low hemoglobin, tendency to thromboses, will bring benefit sick atherosclerosis and diabetes.
Whose liver is more useful
Nutritionists consider the most useful a liver of fishes – a cod and a pollock. In a treskovy liver, except vitamin A, high content of ergocalciferol - the vitamin D necessary for formation of a bone tissue. Besides, there are vitamins C and B12 which patients with cardiovascular, nervous diseases need. The liver of a pollock has in structure still sulfur and manganese which fight against inflammations and are recommended at problems with a respiratory system. A liver of fishes very much a kaloriyna therefore it isn't necessary to consume it in large numbers. Pork liver is also vitamin-rich also minerals. Contains in it, except other, vitamin H and the most part of vitamins of group B. Beef liver contains a full range of the most widespread vitamins, 20 mineral substances, enzymes and amino acids. Beef and pork liver less kaloriyna, than fish. Nutritionists give preference to beef liver, it strengthens immunity, supports hemoglobin, prevents diseases of the central nervous system and also allows to avoid a heart attack. The chicken liver is very well acquired, in it there is a lot of protein, vitamin A and folic acid. Koreans use a chicken liver at overfatigue, the weakened sight, pulmonary diseases, for restoration after the delivery.
The correct preparation of dishes from a liver
Choosing a product, it is necessary to pay attention to color of a liver - a fresh liver smooth, damp, brown or red color. Before preparation it is necessary to skim with it and to wet in water for an hour. It is important to sustain correctly cooking time that the liver didn't become too rigid and I didn't lose all the useful properties.