Beef liver: the benefits and harms of the popular by-product
Beef liver is a very popular product in modern hostesses, as it has a low fat content and a great number of useful trace elements. It is easy to cook.
In the world there are thousands of recipes using this by-product. Yes, and it is relatively inexpensive. But is beef liver as helpful as we think about it?
If we talk about minerals, then I would like to note that this by-product is simply a huge content of iron, magnesium, zinc, phosphorus, sodium and calcium. The liver is also rich in amino acids, namely lysine, tryptophan and methionine.
The caloric value of this by-product is small and is about 125 kilocalories per 100 grams of product.
The benefits of the liver have been known since ancient times. And this is not surprising, given the number of vitamins contained in this product and other macro-and microelements, amino acids.
The liver contains a large amount of iron, which contributes to the production of hemoglobin. And since vitamin C and copper are present in the liver, iron is very well absorbed;
This by-product is an indispensable food for people who are struggling with obesity. The fact is that the use of this by-product accelerates metabolic processes and causes a feeling of saturation.
This means that a person quickly ceases to feel hunger, metabolism occurs faster, and this becomes the impetus for the loss of extra pounds. In addition, low-fat beef liver.
There are even special diets based on beef liver. But before embarking on such experiments, consult your doctor. In addition, to adhere to liver diets for more than 2 weeks in a row is strictly prohibited.
Unfortunately, the liver is an imperfect product, and to some extent unhealthy. The fact is that beef liver is a source of cholesterol. As proved by scientists, increased cholesterol consumption can lead not only to the development of atherosclerosis, but also cause heart attacks and strokes. And if a person already suffers from elevated levels of cholesterol, then it is necessary to limit liver consumption to a minimum.
It is also worth limiting the use of the liver to people over 60 years of age, since keratin, which is contained in it, can harm the health of an elderly person.
In addition, it is a perishable product and needs special storage conditions. Therefore, first of all it is necessary to understand that you can eat only fresh by-products.
Do not forget that you always need to know the measure, because even healthy food in large quantities can be harmful to the body. Even in an adult healthy person, eating too much of a liver can cause a disorder of the gastrointestinal tract.
Beef liver with pickles read the recipe of cooking.
What is useful beef liver in our article.
Rules for choosing a quality by-product and storage features
When buying a byproduct such as beef liver, one must be extremely careful. The fact is that this product spoils very quickly. The use of by-products of dubious quality will not only benefit your body, but also have a detrimental effect on your health.
When buying a liver, pay attention to the following characteristics:
- The color is uniform and can vary from light brown to burgundy. The surface of the product should be shiny and without scratches;
- No gray bloom;
- Lack of stuck places;
- The structure is dense and porous;
- Specific aroma, but without admixture of putrid odors;
- The number of vessels and voids is insignificant;
- The film should tightly envelop the liver;
- On the offal should not be blood clots, and especially green spots. If the listed disadvantages of the product are obvious, then the gallbladder was hurt when cutting the animal, so the dish will be bitter, no matter what spices you spice up your dish;
- If a beef liver is slightly pierced with a sharp object, then scarlet-colored blood will come out on its surface;
- If you buy a frozen liver, then make sure that it does not have orange spots. Such its coloring first of all says that the products were frozen.
Try to buy a liver from one trusted seller. In this case, you have more chances not to be disappointed in the quality of the product, and hence in the usefulness of the dish prepared by you.
In addition, the liver must be properly stored, namely:
- In the refrigerator — no more than 2 days;
- In the freezer — no more than three months.
There are many recipes for cooking beef liver. This process is quite simple and simple, but there are a couple of secrets that will help to make your dish just excellent.
- Since the liver has a bitter taste, before cooking it is best to soak it in milk for 2 hours. You will not only get rid of the bitterness, but also make any liver soft;
- To keep the liver during frying as many useful substances as possible, you need to salt it at the end of cooking;
- The liver makes the most tender pastes. The reason is that when boiling it loses a lot of moisture, but during further processing it absorbs fat perfectly;
- Before cooking, do not forget to remove all streaks;
- Remove the film from the by-product. It will be very easy to do this if you hold it in warm water for a few minutes;
- To make beef liver melt in your mouth, cut meat and sprinkle with soda before cooking. Leave the pieces in this condition for 5 minutes, then rinse thoroughly with water;
- Before frying, the liver can be lightly hammered. To make it neatly, and the pieces are not completely torn, cover the top of the liver with cling film or put it in a cellophane bag.
Liver can not only cook and fry. This by-product is stewed, baked, made from it pastes, etc. The liver is part of many delicious dishes. Above all, do not be afraid to experiment and combine beef liver with various ingredients. And then you will understand that this product is unique, and in different dishes its taste is revealed in different ways.
Liver is a truly versatile product. It can be served not only with any side dish, but also to cook as an independent dish. In addition, it is very useful. This product is just a storehouse of nutrients and vitamins.