Not a single holiday is complete without meat dishes. In the daily diet, they are also necessary. For a change, many people like to cook pork liver delicacies.
The benefits and harms of this product should be known so as not to harm the body.
Pork liver: features
The liver of animals contains many beneficial substances. However, pork liver is less valuable than beef. In boiled form, it contains approximately 110 kcal. If you fry or stew it, the calorie content will increase slightly. For the saturation of calories is also responsible for the overall composition of the dish, that is, products that are included in the preparation of the liver.
The average calorie content of fried pig liver, if cooked with onions, butter and flour, is about 210 kcal. A paste of this ingredient will contain about 250 kcal. And if you add mayonnaise to the dish, its calorie content will rise to 350 kcal. It also contains cholesterol (130 milligrams per hundred grams), ash (1.4 g per one hundred grams), saturated fatty acids (1.2 g per one hundred grams), water (71.3 g per one hundred grams).
The average size of the product is two kilograms. Cooking takes a little time, which is convenient in everyday life. It is used to prepare many dishes, for example, it is used for paste, filling, salads, salted cakes, casseroles, or for serving with a side dish. It goes well with pasta, boiled or stewed vegetables, cereals.
Pork Liver: Benefits
Pork liver is useful if it is of high quality and properly cooked.
Useful material
The liver contains the following elements:
• Vitamins of a row A, B3, B1, B2, B6, B9, B12, C, H, E, PP, B4, B5;
• Trace elements of iodine, zinc, phosphorus, iron, sodium, calcium, cobalt manganese, copper, chlorine, sulfur and other useful substances.
Despite this saturation with trace elements, the liver is a dietary product.
Due to this rich composition, the product has the following effects on the body:
1. Promotes normalization of sleep;
2. Positive effect on vision;
3. Increases the rate of production of red bodies in the blood;
4. Prevents the development of atherosclerosis;
5. Promotes the absorption of calcium and proteins;
6. Positive effect on the immune system;
7. Strengthens blood vessels and heart;
8. Prevents cancer and diabetes;
9. Improves the health of hair and nails;
10. Slows down aging.
The benefits of the liver to the female body
Women should include pork liver in their diet for the following reasons:
1. This product promotes hematopoiesis activity, restores red blood cell count.
2. The liver helps to increase the level of hemoglobin, which is especially necessary during pregnancy and after menstruation.
3. Slowing down the aging process, as well as maintaining good condition of hair and nails, helps to remain beautiful as long as possible.
The benefits of the liver for the male body
The amino acid lysine, which is present in the liver, has a positive effect on potency, and also helps prevent strokes and heart attacks.
The beneficial substances contained in this product help men to stay in good physical shape for a long time.
The benefits of the liver for the child
Children can eat pork liver starting from twelve months. At this age, they can only be given soft pastes from a cooked product. So they can get a lot of valuable trace elements and vitamins.
A child who has just reached the age of one can eat only one coffee spoon of paste in a day. The older the baby, the more you can make his portion of meat products. So, soon the amount of liver per day can rise to fifty grams.
At first, it is advisable to give the child a paste separately with other products. But when the body gets used to it, you can add the liver to vegetables or potato dishes.
The benefits of the liver during pregnancy and lactation
Pregnant and lactating women can eat pork liver to increase hemoglobin and saturate the body with vitamins. It is recommended to boil or stew the product. However, you should not eat a product prepared by frying, as well as with the addition of fatty foods, hot sauces and spices.
Include in the diet dishes with a liver for pregnant and lactating, preferably not more than once a week.
Pork liver: harm
Pork liver is harmful especially when consumed in an excessive amount. Since it contains cholesterol, an excessive amount of this product can provoke an increased heart rate, stroke, or heart attack.
Due to purines, which contain particles of nitrogen, uric acid enters the body. If there is too much of it, the development of gout may occur.
The recommended amount of liver intake for an adult is once every seven days. At the same time, you should wash and process the product with high quality so that toxins are not stored in it.
It is forbidden to include pork liver in the diet in the following situations:
• If a person suffers from gout, arthrosis, rheumatism and other joint diseases.
• If the body has high cholesterol.
• When a person is forbidden by doctors to consume a lot of protein foods.
It is not recommended that the elderly often consume the liver.
The use of the liver can also hurt when the animal from which it was taken was malnourished, or if the product was poorly stored and not of the first freshness.
Pork liver: selection and preparation
To avoid pork liver poisoning, you need to learn how to choose the right product. To do this, remember its characteristics, namely:
1. Weight varies from one to two kilograms;
2. The surface is smooth, elastic, evenly moistened;
3. The tint is brown with red, uniform, without spots;
4. The slice has a porous structure and high humidity;
5. All vessels located outside must be removed, as well as the lymph nodes and the bladder with bile;
6. The aroma is pleasant, moderately sweet, in no case lacking sourness.
If any of these points is not followed, the product may be harmful and lead to health problems.
Cooking pork liver
Before you start cooking, you must clear the liver of the film coating. Then it is left in the water for forty minutes to soak the blood and toxic substances. To improve the taste, you can fill it with milk. Then you should start cooking, frying, stewing, etc. If you cook the liver for a couple, or boil, the dish will contain fewer calories and fatty substances, making it easy for the stomach to absorb.
It is also necessary to know several rules for the preparation of pork liver, so that the benefit from it is maximum, and the taste does not leave anyone indifferent:
1. Veins are necessarily removed from it.
2. Before frying, it is better to lower the product into flour, so that a crispy crust appears.
3. Frying occurs within five minutes, and stewing does not exceed twenty minutes.
4. Liver dishes must be served and consumed fresh, and not left in the refrigerator.
If you boil the liver for more than twenty-five minutes, it will be stiff and lose taste.
