Beef liver Chemical composition and nutritional value. Beef liver: benefit and harm, calorie

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The liver is not only dietary and very useful product, After all, it can be a medicine. Healing properties The liver is known from prehistoric times. During the reign of Ramses II, it was used in Egypt as a medicine that helps from eye diseases, visual impairment and injury injuries. Great Persian scientist and healer Abu Ali Hussein Ibn Sina, more famous peace As Avicenna wrote in his writings, that the juice of the liver contributes to the rapid healing of eye wounds. And liver consumption in food or using it as ointments helps from chicken blindness.
To explain such a phenomenon, of course, neither the sage of Pharaoh, nor Avicenna himself. And everything is very simple - the liver contains a large amount of vitamin "A", without which special sticks are not formed in the retina, nervous formations, allowing to distinguish between the outlines of objects with poor lighting.
And today nutritionists, knowing about the qualities of beef liver, often recommend this product, in the treatment of various diseases. But, of course, not as a medicine, but how useful dish, supplied to the body a lot of necessary elements.

The composition of vitamins and trace elements

On the content of beneficial substances beef liver Even the breast, not to mention other famous meat varieties. The main advantage is the high content of vitamins "and". Retinol (Vitamin A) is a full life of our eyes. Vitamin was opened first of all, therefore, he received the first letter of the alphabet in the designation. The disadvantage of it in the body affects the retinal state of the eye and all mucous membranes, including intestines and lungs.
Vitamin "D" contributes to the transfer of calcium into bone structures, the function that the UV rays should be performed. For residents of the northern countries, where the sun is a rare guest, Vitamin "D" perfectly replaces it. Hence the name - calciferol.
In the liver, a wider range of trace elements, in addition to a standard set, characteristic of any meat productThere is a high copper content that helps the full absorption of iron. This element also is in sufficient quantity.

Beneficial features

The most important quality of this product is a balanced content of fatty amino acids necessary for normal life and robots of many organs. Moreover, some of these amino acids do not give any other product.
Chromium contained in hepatic cells is an ideal assistant at atherosclerosis or endocrine diseases. The ease of assimilation by the body of this product allows the nutritionists to recommend it for pregnant women and children over 6 months.

Application

The liver loves gentle and delicate appeal. Long-term cooking or extinguishing spoil all the taste. Maximum cooking time - no more than 10 minutes. Then you will get the delicious and most useful of all dish.
Magnificent to taste hepatic pancakes. If the liver slices skip through the meat grinder, add a softening bun, and a little crushed onion, and then fry, delight your loved ones there will be no limit.

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The liver is a sub-product that is significantly different from the chemical composition and the structure. Actively used in cooking to create pates, liven sausages, canned food, fuels for pies. The liver is among therapeutic products, since it has an emergency, immunomodulatory, oncoprotective, antidepressant, anti-inflammatory action to the body.

Today there is an opinion that the subproduct cannot be eaten, as the toxins entered the body of livestock are delayed in its tissues. This is true for animals grown in environmentally unfavorable zones with antibiotic drugs. If the cattle has never been sick and feed on high-quality feed, its hematopoietic organ contains useful essential substances (amino acids, vitamins, micro and macroelements, fatty acids).

Consider in detail the criteria for choosing a "good" liver, chemical composition, Properties.

Signs that signal the re-freezing of raw materials after thawing:

1. Blurred words on the label, including packaging date, manufacturer, storage time, net weight.
2. Pink crystals on the surface, indelible color. Once the frozen liver has a smooth slice with a slight layering of ice. When pressed on it, water pulls off (after 15 seconds).
3. Orange chicken liver color.
4. Unpleasant odor.

In addition, if slices of ice are visible in the package, the product in front of the frost "pumped" with water.

Given that unscrupulous manufacturers are increasingly resorting to the persistentness of the rehabilitation of an overdue product, it is important to know how to know how high-quality fresh sub-product looks like.

1. The color of an unrelated fresh sub-products is a light brown with a burgundy tint. In the sick bird, the liver is painted in faded yellow or almost black tones. At the same time, the change in the shade of the "hematopoietic" body indicates the presence of pathogenic microorganisms in it (Salmonella, Campylobacteria). If fresh liver has an orange color, it was subjected to repeated thawing.
2. Greenish stains on the liver - the digestive juice of the bird spilled on the organ from the damaged horizontal bubble (during the extraction). If you use such raw materials, the dish works with bitterness.
3. Fresh liver has a pleasant slightly sweet fragrance. If sour smell proceeds from raw materials, expired sub-product.

Remember, antibiotics are almost always added to prevent bird diseases in lures. Therefore, "not home" chicken liver In 80% of cases, there is levomycetin and tetracycline, causing allergic reactions.

After buying the liver, you need to be heat treatment on the same day.

Chemical composition

The liver is a storehouse of nutrients. By chemical composition, the subproduct is not inferior to meat clipping.

Table number 1 "Ingredient composition of chicken, beef and pork liver"

Name	Nutrient content of 100 grams, milligrams
	Calf liver	Pork liver	Chicken liver
Vitamins
	8	3,4	12
	0,85	0,5	0,35
	0,46	0,4	0,53
	2,2	2,1	2
	13	12	13,3
	635	5,17	194
	6,8	5,8	6,2
	0,098	0,08	–
	0,7	0,52	0,9
	0,24	0,225	0,24
	0,06	0,03	–
	277	271	289
	9	9	14
	19	20	24
	104	81	90
	239	187	–
	315	345	270
	100	80	–
	6,9	20,1	17,4
	0,32	0,27	0,32
	3,8	3	0,39
	0,11	0,082	0,058
	5	4	6,6
	1250	1080	1010
	1250	1250	1260
	850	520	420
	930	1000	940
Leucine	1590	1750	1930
	1430	1490	1070
	440	430	420
	810	920	720
	240	310	400
	930	970	980
	730	710	670
Docosahaseanic acid ()	180	90	10
Linoleic acid ()	420	320	580
Arachidone Acid (Omega-6)	220	280	120

The energy value of 100 grams of beef beef is 127 kilocalories, pork - 109 calories, chicken - 140 calories.

Benefit and harm

Due to the rich ingredient composition, the liver has a beneficial effect on the human body. Considering that the sub-product has low calorie content, it is included in the composition of dietary food.

Beneficial features:

1. Increases the concentration of hemoglobin in the blood (due to the content of protein-iron paintings and vitamin A).
2. Regulates blood consumption processes, warns thrombosis (due to the presence of the heparin protein and).
3. Optimizes cognitive functions of the brain, normalizes psycho-emotional background (, phosphorus, magnesium, tryptophan optimize brain blood flow and stimulate serotonin synthesis).
4. Improves the appearance of the skin, increases visual sharpness (since the liver is "supplier" of vitamin A).
5. Increases the endurance of the body to power loads and physical training (due to the rich protein-amino acid composition).
6. It makes it easier for a hangmelist syndrome, stopping migraine attacks (due to the content of amino acids).
7. Strengthens immunity, stimulates antiviral protection of the body (thanks to the presence of natural).
8. Strengthens bone tissue, improves the structure of bundles and tendons (these mechanisms control the lysine, phosphorus and calcium).
9. Displays excess fluids from the body, removes muscle tension and convulsions (due to the presence of potassium).
10. Improves the metabolism of essential fats, accelerates the process of weight loss (vitamins of group B, fatty acids and proteins stimulate the transformation of lipid reserves into energy).

Who needs to consume a sub-product?

The liver dishes are primarily shown by people suffering from iron deficiency anemia.

In addition, the increased need for proteins is experiencing:

• athletes;
• people who are engaged in physical labor;
• pregnant and nursing women;
• children;
• patients who received burn and open wounds on the body;
• mostory people.

Caution liver consumes in the following cases:

• in old age (due to the content of extractive substances);
• with violations of lipid metabolism, accompanied by hypercholesterolemia;
• if there are chronic kidney pathologies (pyelonephritis);
• with the exacerbation of the stomach ulcers.

Remember, it is permissible to use only a healthy liver, obtained not from painful animals.

If antibiotics were added to the feeding of the cattle, its organ toxic and can undermine human health (cause allergies, intoxication of the body).

How to prepare a subprodukt?

The liver is a gentle dietary product that adults and children love to be touched. However, with improper processing, it deprives its taste qualities, becoming dry, bitter and harsh.

Consider the subtleties of the preparation of raw materials:

1. Before processing, the liver is cleaned from films and horizontal ducts. At the same time, special attention is paid to the elimination of the shell from the surface of the beef, and the pork organ. To facilitate the sub-product process, lowered for 2 minutes in warm water. Then, the film (on the cut) is pushed with a sharp knife and gently tightened from one edge.
2. Prepared raw materials cut into portionic pieces And soaked at 40 - 60 minutes in chilled (to eliminate bitterness and softening structure).
3. Before culinary processing, the liver is dried on a paper towel.
4. The product is frying no more than 4 to 6 minutes on medium heat (on each side). The main performance indicator of the dish is the release of a transparent juice when pierced by a fork. For the formation of an appetizing crust, raw materials are fed to wheat flour.
5. Salted liver at the end of cooking (as the seasoning takes moisture, overpowing the product).

If there is no raw treatment for the raw material, the fresh product cope in salty water 2 to 3 minutes and remove into the refrigerator. Subsequently, the "semi-finished product" is subjected to any heat treatment (short-term).

Recipes for hostesses

Liver paste

Ingredients:

• liver - 500 grams;
• - 300 grams (2 pieces);
• bow - 150 grams (1 piece);
• creamy butter - 150 grams;
• - 30 - 50 grams;
• spices, salt (to taste).

Cooking method:

• prepare a subproduction for processing (rinse under water, clean from the shell and horizontal ducts, cut into small pieces);
• fry raw materials before the formation of a "light" crust (3 - 4 minutes);
• clear from the peel, chopping onions and carrots;
• swipe a fried liver with vegetables and lard (until readiness);
• the resulting mixture is chopped in a blender or meat grinder.

For the decoration of pate in the roll, ready Mass lay out on the food film. Then the softened is applied over the mixture. butter. After that, the pate is collapsed into the roll and sent to the refrigerator (for cooled). Before serving, the product is cut into portion pieces.

Liver Saltison

Ingredients:

• liver - 700 grams;
• - 200 grams (2 heads);
• eggs - 2 pieces;
• - 15 grams;
• salo - 300 grams;
• onions - 100 - 150 grams (1 - 2 pieces);
• salt, seasonings - to taste.

Preparation principle:

• prepare offal;
• crush raw liver on a meat grinder or blender;
• join mince, eggs, garlic and semolina, leave swell for 30 minutes;
• clear from the peel, cut, pass on the onions;
• grind fat;
• add to the liver mix of spices, onions and fat;
• decompose saltson on polyethylene crops;
• lower the bags in warm water and bring to a boil;
• peel Delicates 3 hours (on weak fire).

After cooling, Saltison is ready to use.

Liver cake

Components:

• liver - 600 grams;
• eggs - 2 - 3 pieces;
• flour - 30 - 45 grams;
• salt - 2.5 - 4 grams;
• fragrant pepper - 1.25 grams;
• garlic - 40 grams (3 - 4 teeth);
• vegetable oil - 45 - 60 milliliters;
• onion - 150 - 200 grams (3 pieces);
• mayonnaise - 200 grams.

Cooking sequence:

• skip the liver through a blender or a meat grinder;
• connect chopped minced eggs with eggs and flour;
• add salt, pepper and garlic to the liver weight (finely sliced);
• split the mixture at 5 equal parts;
• pour one portion of the composition on a split frying pan (lubricated oil);
• fry "damn" on both sides (4 minutes);
• bake the rest of the liver "cortisi";
• passing onions on vegetable oil;
• to deceive the lower "korzh" mayonnaise (2 tablespoons);
• lay roasted onions over mayonnaise;
• cover the root next pancake;
- 600 grams;
• carrot - 200 grams;
• onions - 150 grams;
• salt, seasonings - to taste.

Cooking method:

• remove the peel, cut into semir rings;
• grind purified carrots and cheese (on a grade);
• separate the liver, cut into portion pieces;
• fry onions and carrots;
• combine vegetable breading with the liver and lay out on the pan, bring to half-preparation on low heat;
• add salt, pepper, sour cream;
• swipe vegetable refueling for 5 to 10 minutes;
• cut purified potatoes (straw) and fry in a frying pan (10 minutes);
• put on the bottom of the pot livenic and vegetable mixture, on top of it put potatoes, sprinkle with cheese;
• bake the dish in the oven for 30 minutes (do not cover the lid).

When applying to drink vegetable oil.

Enter the liver in the babies babies?

Many mothers are convinced that the sub-products can not be given to the kids, since their system is not yet fully formed. However, this is not quite true. Given that up to the year, the child grows intensively, by 8 to 9 months of life, maternal milk cannot satisfy the daily demand of the child in nutrients. Therefore, to this age the infant's body instinctively "ready" to the consumption of new products. The liver is administered in the menu of the child only after the child has mastered with meat bait (as part of baby food).

The primary portion of the delicacy should not exceed 2.5 grams per day.

At the same time, it is important to monitor the consistency of the chair and the skin of the infant. If the kid has an allergic rash or diarrhea, then the liver mixture is canceled. In the absence of negative consequences, the sub-product is administered on an ongoing basis (1 time per week instead of meat food). After 1.5 months, the diet of the baby can be supplemented with homemade henodnoe puree.

How to make a sub-product for a baby?

For Prikorma one year old baby perfect fit calf liver (boiled). Culinary treatment is starting with a thorough flushing of raw materials under running water. After that, the product is placed in warm water and boil 6 minutes (on weak fire). Then the welded liver is removed and placed in a container with fresh water. On clean fluid (without adding salt), the sub-product is adjusted until readiness. After that, with boiled raw materials, they remove the film and crushed to a porridge state (on a blender, a meat grinder or skipping through a sieve). To eliminate a specific taste in the mixture added vegetable puree or baby porridge.

Remember, the liver homemade lore is injected in the menu gradually, starting with 5 grams per day. With normal product tolerance, the day portion increases to 50 to 60 grams.

Output

The liver is a nutritious subproduct, commonly used in cooking. Meat delicacy supplies protein-iron proteins, amino acids, beta-carotene, group vitamins B. Thanks to a rich ingredient composition, the liver is used in diet pattern to increase the concentration of hemoglobin in the blood, the normalization of metabolism, stabilization of psycho-emotional background, improving visual acuity, strengthening immunity, enhance physical and Mental endurance. However, the data "effects" are manifested only when consuming fresh high-quality raw materials.

Remember, a healthy fresh liver is evenly painted in a brown-red shade. At the same time, there are no stains, bubbles and spots in its structure, and with piercing it is distinguished.

The sub-product is recommended to consume 2 - 3 times in 7 days, 200 to 250 grams (adults). It is especially important to regularly eat the liver pregnant women, children, athletes, people engaged in physical and mental labor, as it serves as a kind of feed for the body, which in these periods is especially vulnerable. Elderly people are important to limit the daily portion of the sub-products to 40 grams (due to the presence of heparin). In addition, liver with caution is consumed with chronic kidney dysfunctions, lesions of the digestive tract, elevated level of cholesterol, food allergies.

Products supplied to animal shop counters do not exhaust themselves exclusively. Much significance is so-called sub-products - kidneys, heart, lungs. It is in them that the maximum number of useful elements and substances is concentrated, the shortage of which under the influence of various factor is experienced by a person.

Calorie Beef liver depending on the method of preparation

Energy value of the liver It does not depend on the age of the killed animal and the duration of the freezing of the product. All this will affect a greater extent on the taste qualities and the time of cooking dishes.

Culinary value of the product

Given the fact that proteins and amino acids under prolonged thermal effects can be destroyed by reducing the food value of the product, the consumer is offered fresh, chilled or frozen meat and offal. Of finished products Canned canned ( beef stew and its derivatives, including C). But the greatest interest is fresh products, because they contain useful substances in the form in which the human body is able to maximize them as much as possible. Read more about Read more.

Recipes and calorie dishes with beef liver

The beef liver prepares second dishes (walking, cutlets), less often. With the correct combination of products with this component, it turns out to prepare successful salads and snacks.

Recipe for tender liver hepatic patenta

• (1 PC);
• beef liver (300 g);
• (1 small root);
• (½ heads);
• (tablespoon).

The liver is useful for children, but not all children are ready to eat it in a fried or stew. But the fresh pate is accurate to taste. Liver to defrost and cook, you can steamed. Clear onions, cut into medium size cubes and fry on vegetable oil until ready. Carrots and eggs boil and clean. All ingredients mark in the bowl of the blender and beat, turning into a homogeneous mass. Ready pate can be stored in the refrigerator not more than 48 hours, and its calorie content is 169 kcal / 100

Beef liver with vegetables

• beef liver (700 g);
• (220 g);
• onion (100 g);
• carrot (1 piece);
• (1 piece);
• salt;
• pepper black ground;
• For frying.

A good idea to diversify the usual recipes will be adding to dishes that require roasting of the main components, vegetables. Liver to defrost, rinse, remove all films and cut into pieces of desired size. Onions cut into rings or half rings, cleaning the carrots and grate on the grater, pepper to finely cut straw. Shot with oil to warm up, fry 3-4 minutes liver, after which they put vegetables, salt, pepper and, closing the lid, stew on a small heat for 13-15 minutes. Calorie dish is 89 kcal / 100

Hepatic puree soup

• beef liver (0.5 kg);
• (125 g);
• (4 small root);
• onion (1 small head);
• carrots (1 pass);
• salt;
• pepper.

Sliced \u200b\u200bslices liver and potatoes, each tube of which you need to cut at least 6 parts, boil until ready. Spare canned peas, add salt and pepper. Remove fire and close the lid. After a few minutes, turn off the slab. Onion and finely grated carrots 5-6 minutes infused in vegetable oil and give cool. Grind all ingredients (passioned onions and carrots, boiled liver and potatoes) blender, bay them boulevard from the pan. The soup must be completely homogeneous, the thickness can be adjusted at its discretion when the mixture was achieved, it should be put on fire again and cook 6-7 minutes, stirring constantly. You can feed on the table with sour cream and croutons. Energy value 135 kcal.

Recipe for liver beekeeper

• liver (500 g);
• chicken eggs (2 pieces);
• sour cream 10% (50 ml);
• onion (150 g);
• in / s (tablespoon);
• vegetable oil (25 ml);
• salt;
• pepper;
• taste.

There are several recipes of the frying chicken stuffing meter, the easiest of which is based on the preparation of ordinary olives. Liver, rinse, remove films, cut into pieces and make mince. Add chicken eggs, Wheat flour (it can be replaced with buckwheat), sour cream, salt, pepper and spices. All should be mixed. If the dough is liquid - add some more flour. Frying to a golden crust, laying out on the pan on 1 tablespoon. Calorie dish 151 kcal / 100 g

Second in pots

• beef liver (550 g);
• (0.5 kg);
• carrots (1 large root roof);
• onion (1 head);
• vegetable oil (45 ml);
• water (1.5 l).

Wash and clean vegetables, cut into small cubes, and rub the carrot on the middle grater. Liver to defrost, remove films and soak it off for half an hour. After that, cut into small pieces, salt, pepper, add prepared vegetables. Pour into the pot on the ½ cup of steep boiling water, decompose the hepatic vegetable mixture and put in hot oven for half an hour. Get putting wicked cold water Buckle and pour boiling water for 2 cm above its level. Add to every pot on a teaspoon, cover with a lid and put back to the oven for another half an hour at a temperature of 210 ° C. Turning off the oven, the pot can be taken after 15 minutes and immediately serve to the table. The energy value of the dish is approximately 103 kcal.

Chemical composition and nutritional of beef liver

The% of the daily need specified in the tables is an indicator that denotes how much percent of the daily norm in the substance we will satisfy the needs of the body, revealed 100 g of beef liver.

How many in the beef liver proteins, fats and carbohydrates (BZH)?

The liver is dietary product. It is rich in proteins, contains a minimum fats and carbohydrates.

What vitamins, macro- and microelements are contained in the beef liver?

A serious ban on frequent use of this product in large quantities imposes an "astronomical" content in it, in particular AT 12, as well as vitamin A.. Therefore, nutritionists advise to include the liver in the diet no more than two times a week.

Element	Content	% of the daytime
	61.4 μg	2014,3
	8364 μg	931,4
	96.5 μg	194,6
Vitamin B5.	6,75 mg	135,7
Choline	641.2 mg	128,9
	2.23 mg	123,5

Any product must be assessed not only from the point of view of its culinary characteristics. Totality and chemical composition is of great importance. These circumstances are very important for lovers of beef liver.

Structure

Today, the cow liver has become an ordinary sub-product, it is found on the shelves of any supermarkets. However, about 200 years ago, it was trusted only to prepare the highest class culinary. And they were absolutely right - the gastronomic characteristics of the beef liver are due to an impressive chemical composition. It is difficult to find meat, which would be more useful. In 100 g of the product contains 9 mg calcium.

And this trace element, along with the well-known property to strengthen the bone, helps to stabilize blood clotting. Since the wounds occur suddenly, it is very important. In addition, calcium contributes to the full conduct of nerve impulses. This improves the handling of all organs and tissues of the human body. Thanks to 18 mg magnesium beef liver:

• lowers the danger of the appearance of stones in the kidneys;
• increases the protection of the circulatory system;
• provides sugar cleavage.

Sodium in the amount of 104 mg will help stabilize the water-salt balance and intensify the production of gastric juice. Potassium in the beef liver is even more - 277 mg. This trace element, in addition to the normalization of the heart, it will be able to increase the supply of the brain with oxygen. With tense mental work and constant stress, it is very important. Another 100 g of the product contains:

• 314 mg of phosphorus, promoting the development and restoration of bones, teeth;
• 239 mg of sulfur, improving cellular breathing making the skin more elastic;
• 100 mg chlorine facilitating the withdrawal of fluid and salts from the body that increases the production of erythrocytes.

Additionally, it is worth noting the presence of various doses:

• iodine;
• gland;
• copper;
• zinc;
• chromium;
• cobalt;
• vitamins A, B1, B5, B12, D, E, K.

Energy and nutritional value

Calorie Beef liver equals 127 kcal per 100 grams of product. Formula BJV shows the presence of 3.7 g of fat in 100 g of liver. Belkov accounts for the most - almost 18 g. A carbohydrates contain 5.3 g. For comparison: 71.7% of the mass of beef liver is water. And there is 1.3 g saturated fatty acids, benefiting, and 270 mg of cholesterol caused by harm.

The number of calories in the crude liver is noticeably less than in raw beef. Because attentive nutritionists have long paid attention to this product. Yes, it can hardly be called one of the most suitable for weight loss. However, the high concentration of trace elements and vitamins largely justifies this disadvantage. Of course, when cooking different ways Answer the calorie whether the liver of a cow, every time you have to be particularly.

The boiled product contains 115 kcal per 100 g of mass. If it was cooked for a couple, another 10 kcal is added. But the stewed liver contains 120 kilocalories, which is just 5 kcal more than boiled. The fried product contains 185 kcal (with onions - 188 kcal), and 130 kcal cooked in sour cream. This difference is due to the fact that the subprodukt is easily and actively absorbed fat substances.

Glycemic index

The effect of beef liver on the level of sugar in the blood is determined by the method of its preparation. The glycemic index can range from 50 to 100 points. If it is minimal, the use of the product during diabetes is completely allowed. But the collapse in flour, the use of spices and sharp seasonings is categorically prohibited.

Diabetes advised to eat liver no more than three times a week, using portions to the maximum of 150 g.

Dietary

Most diets believe that the organism will not be harmful from moderate episodic use of beef liver. But at the same time, it must be taken into account when the total balance of nutrition is compiled. If there are obvious contraindications - the product is replaced with other dishes saturated with proteins. It is allowed to eat a beef liver when ordinary vegetable diets lose efficiency and lead to a continuous feeling of hunger.

In the morning, the liver is advised to introduce into carbohydrate porridge. In the middle of the day she "will go" along with a rice-vegetable side dish. It is recommended to add beets or pumpkins to diversify the taste of dishes. In its pure form, the liver of a cow for many people is overlooked. It is recommended not to use per day with any diet more than 100 g of the product.

More about the beef liver you will learn from the following video.

The liver is one of the most useful products of animal origin. It is rich in protein, amino acids, vitamins and enzymes. Fresh product obtained from a healthy animal has a rich brown-red, an elastic structure, a specific sweet smell and a slightly bitter taste.

The ratio of the number of microelements important to the body and energy value Makes the sub-product indispensable in the diet menu.

Consider the benefit and harm, as well as the calorie content of the beef liver when different methods Cooking.

Beneficial features

The benefits of the use of beef liver in food is due to the large number of active substances in its composition. Consider the main of them.

Retinol. Sub-product - a source of vitamin A (he is retinol), which is indispensable for children during active growth. It helps to maintain the immune system, takes care of good eyesight and retains skin youth.

Vitamin B12. It is responsible for the normal functioning of the nervous system and helps to fight with stress, which is especially relevant with the modern rhythm of life.

Iron The liver is an important source of iron that is involved in the synthesis of hemoglobin. The sub-product is irreplaceable in the prevention and treatment of iron deficiency anemia.

Amino acids. Slow out the processes of the body, improve the work of the brain, reduce cholesterol levels, play a large role in restoring liver and kidney functions. The liver contains 12 types of amino acids from 290 well-known science.

Selenium and thiamine. Antioxidants Selenium and Tiamine slow down the aging of the body, help to clean blood and tissue from toxins, prevent the formation of benign and malignant tumors.

Potassium. Strengthens the heart and vessels, contributes to the elimination of the excess fluid from the body.

Regular use of the liver in food contributes to maintaining the immune and nervous system, strengthening the vitality of the body.

The amount of vitamins in the beef liver is so large that it can cover the daily need of the body. The subproduct is the most rich in vitamin A, group B vitamins, vitamins C, D, RR, E, K.

BZHA

The product accumulates a large amount of protein with a small carbohydrate content.

100 grams contain:

• proteins - 20 g;
• fats - 3 g;
• carbohydrates - 4 g.

Calorie

Calorie beef liver - 127 kcal. The protein content and active elements in the liver, as well as its relatively low energy value make a sub-product of good replacement of more calorie beef meat. However, with thermal treatment, calorie changes.

Boiled liver

The calorieness of the boiled beef beef on 100 grams is reduced to 125 kcal, and the nutritional value It remains unchanged. When thermal treatment, part of the vitamins is destroyed, but it does not make a boiled liver absolutely useless.

Based on boiled sub-products delicious Patty and mousses, also this is a popular ingredient for salads.

Stew

Calorie stewed liver is 117 kcal, nutritional value:

• fats - 3.28 g;
• proteins - 16.61 g;
• carbohydrates - 2.06

Do not forget that the liver has a porous structure and absorbs excess fat. Attention should be paid to the amount of fats and carbohydrates based on the preparation of the dish, so that the product does not lose their diet properties.

At the same time remember than longer than the time heat treatmentThe less useful substances remain.

Fried

Calorie fried liver It is 199 kcal per 100 grams. The amount of fats is tripled and reaches 10.19 g, proteins - 22.79 g, carbohydrates - 5.57. Caloric content increases due to additional ingredients of the dish. So, fried beef liver with onions will contain 208 calories per 100 grams.

Significantly reduce the energy value of the finished offal can fry without adding oil in modern non-stick dishes. The liver can bake with vegetables, it will turn out to be delicious, useful and less calorie.

Use when weight loss

Beef liver is a useful product with low calorie content and a large protein content, which is necessary for the formation of connective tissue, muscles and bones. That is why the sub-product is an integral element different diets. The so-called hepatic diet has acquired wide fame.

Judging by the reviews, it effectively helps fight overweight and lose up to 8 kg per week. A similar result is achieved at the expense of the low energy value of the sub-product.

The protein in the liver causes a sense of saturation, potassium helps to eliminate excess fluid from the body, antioxidants help to clean the tissues from toxins, and vitamins strengthen the immune and nervous system.

Harm beef liver

In general, the beef liver is a very useful product and rarely causes an allergic reaction. The sub-product is recommended to enter with baitful one-year-old children.

However, it contains a lot of cholesterol, which settles on the walls of the vessels and prevents normal blood circulation than can harm the cardiovascular system.

People suffering from disorders in the work of the gallbladder should be used by the beef liver with caution, since a large amount of fat in the composition can provoke the exacerbation of pancreatitis.