The liver of beef. Benefits and contraindications for use

What makes liver beef so popular among offal? Who can eat liver food and eat contraindications? Are people who rank the liver as a low-quality product? At once it is possible to give a convincing argument in favor of this product, completely rehabilitating and proving that the liver of beef, the use of which is huge, is necessary for everyone only because it contains a lot of very useful and nutritious substances.

How useful is the liver of beef?

First of all, it is worth noting that beef liver is rich in proteins, among which the most important of the trace elements - copper and iron - are of particular value. Everyone knows that it is iron that takes part in the synthesis of hemoglobin, and by the amount of its content in this product, the liver can be safely ranked among the main suppliers of this microelement, so necessary for the body. The properties of copper are also difficult to overestimate - it can suppress inflammatory processes.

In addition, the liver of beef - the use of which is indisputable, is so useful due to its constituent vitamin A, so necessary for normal vision, for the health of the kidneys, brain activity, and to ensure a good condition of the skin, hair, nails, teeth. And the presence of vitamins B, C, sodium, magnesium, zinc, phosphorus, calcium, once again confirms that the liver is beef, its use is priceless for the smooth functioning of the human body. The heparin produced in the liver is used in medicine to normalize blood coagulability, it takes part in the prevention of thrombosis.

In order to liver beef, its benefits were particularly noticeable, it is necessary to know when buying what a fresh product looks like. The calf liver weighs from one to two and a half kilograms, it is loose and tender, light brown with a red tint, in contrast to the mature liver, which is darker in tone - red-brown and weighs about five kilograms.

An important factor is the correct preparation, which can provide the body with a daily norm of vitamins and microelements. Before starting to prepare dishes from the liver, it is subjected to pre-treatment, which ensures the disappearance of a bitter taste. So, how to cook the liver in order to preserve the maximum number of beneficial properties ?

• It is cleaned from the film and soaked in water, or even better in milk for 10-15 minutes.
• Cut into small pieces of the same size.
• Spread out in a frying pan with preheated oil, salt to taste and cover with a lid.
• Onions are cut into rings or half rings, carrots are rubbed on a large grater and added to a skillet. Leave on a small fire for 20 minutes.
• Prepare the sauce: mix one tablespoon of tomato paste, mayonnaise and boiled water, stir well.
• Add the sauce before finishing the preparation of the liver, bring to a boil, sprinkle with chopped herbs and a mixture of peppers. Serve a ready-made dish on the table.

Note: It should be taken into account that the calf liver can not be subjected to long heat treatment, it is salted before it is ready, so as not to minimize the amount of nutrients. It is ideal for pies, patties, it is baked, fried, etc.

Beef liver: harm and benefit

Nutritionists recommend using the liver for health and medicinal purposes. Due to the presence of a huge amount of useful substances, easy digestibility, it is recommended to include dishes from beef liver in diabetics suffering from diabetes, prone to atherosclerosis, pregnant women, small children, especially with signs of iron deficiency anemia.

Smokers should use liver food to optimize brain function, thanks to an element such as thiamine, which is an antioxidant and is able to protect the human body from the negative effects of alcohol and tobacco. It is also very desirable to use beef liver to athletes and people engaged in heavy physical labor.

However, with all the advantages of the beef liver, it should be remembered that the use of this product should be in moderation, especially in elderly people because of the keratin and other extro-active substances not recommended for use in old age.

To avoid the occurrence of various heart diseases (angina pectoris, myocardial infarction, stroke, thrombosis), it can not be eaten in people with high cholesterol in the diet, since 100 g of liver contains 270 mg of it.

It is necessary to take into account first of all that the liver was useful, and not harmful, the following: cattle should be grown in ecologically clean areas, not stuffed with chemical preparations, not sick. Otherwise, it is better not to use the liver as a food.

But with all the conditions, the correct preparation of the taste of the dishes from the liver is able to delight the most sophisticated gourmets.