2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Now many people try to adhere to the principles of proper nutrition, but at the same time consider the appropriate diet as a diet, and not a regimen for life. For this distinction to go away, you need to encourage your food addictions, while finding he althy counterparts to unhe althy foods. For example, replace fatty meat with offal. Good for a he althy liver. But which liver is tastier: pork or beef? Which one is more useful and gentle? Let's try to understand these issues.
Taste and color
All people are different, and it would be strange to judge someone for their eating habits. However, why, on the shelves of stores, pork offal, to put it mildly, is not in the most honorable place? Why is pork worse than beef? There are plenty of liver lovers who celebrate the taste and tenderness of this product, regardless of its origin. However, suchThe grading doesn't seem quite fair. How to figure out which liver is tastier: pork or beef? Why do they differ in price? And does such a product require special culinary skills?
Let's go through the composition
It must be said that the liver is one of the most beloved and, accordingly, consumed by-products. A person eats the liver of various animals: birds, cows, pigs and even fish. Each species is good and nutritious in its own way. The liver always has a lot of useful substances and complete proteins, amino acids, iron, copper, as well as a lot of water and only 2-5% of fats. The composition of the liver is very harmonious, and therefore it is quickly absorbed by the body. In particular, amino acids affect the digestibility of proteins and calcium, which "slows down" the development of osteoporosis, atherosclerosis, the occurrence of strokes and heart attacks.
Lack of an amino acid like lysine can cause impotence. A small amount of tryptophan affects the quality of sleep and provokes anxiety. "Combo" of methionine, choline and folic acid prevents the formation of tumors, and thiamine protects the body from the negative effects of smoking and alcohol abuse. Plus, the liver is rich in phosphorus, magnesium, zinc, sodium, calcium, vitamins of groups B, D, E, K, as well as β-carotene and ascorbic acid. The latter, by the way, has a positive effect on the functioning of the kidneys and the brain. So the choice of offal is the right one in any case, but which liver is better: pork or beef? To answer this question you needfocus on these varieties.
Recommended
In chain stores, the price per kilogram of beef liver fluctuates around 260 rubles. Expensive, but the product is really useful due to the high content of vitamins A and B, as well as other important trace elements. Such a product is especially good for the prevention of diabetes and atherosclerosis. The abundance of chromium and heparin, which are responsible for blood clotting, makes it possible to include beef liver in the diet of people suffering from overwork or recovering from illness. And due to the folic acid in the composition, the product can be recommended to children and pregnant women.
The price of pork liver in stores is around 190 rubles per kilogram. Why is pork liver cheaper than beef liver? After all, it is also useful, but in terms of the content of vitamins and trace elements, it is still slightly inferior to beef. It is also slightly lighter in calories. The abundance of glucocorticoids in the composition makes pork liver a unique product in the treatment of inflammatory diseases. Also, this offal is indispensable for anemia and hypothyroidism. So it is much more difficult than it seems to answer the question of which liver is better: pork or beef. First, it would be good to discuss the possible harm from eating the liver.
Reverse side of the coin
For all the usefulness of the two varieties of offal, its excessive use can harm the body. The liver contains extractive substances that should not be consumed by the elderlypeople. Also at risk are people with high blood cholesterol levels, since there are almost 200 mg of cholesterol per 100 g of liver. Everyone knows that its excess can lead to angina pectoris, myocardial infarction and strokes. In a conversation about how pork liver differs from beef liver, one common feature can be mentioned. Only the liver obtained from he althy cattle, which was properly fed, is suitable for food. If cattle were raised in ecologically unfavorable areas, then there is a risk of various diseases.
Choice of the fairer half
So, which liver is he althier: beef or pork? Still, most people prefer the first option. Representatives of the beautiful half of humanity especially love beef liver. After all, this type is more lean and at the same time gentle. Beef liver has no foreign odors. It contains no more than three percent fat and only 120 kcal per 100 g. So the product can be safely classified as dietary. Beef liver helps in the treatment of iron deficiency anemia. The body quickly absorbs the form of iron contained in the liver, and therefore the level of hemoglobin rises. The abundance of protein strengthens the body with increased physical activity, and B vitamins normalize the functioning of the nervous system. When buying, pay attention to the total weight of the liver. If it is lighter than two kilograms, then it belonged to a calf. Such a liver is more tender, tastier and he althier.
Medics Choice
Overwhelmingmost cooks consider beef liver better, but pork has its connoisseurs. This product is chosen not only by culinary specialists, but also by doctors who appreciate its benefits for the growth of hemoglobin. In addition, pork liver is indicated for patients with diabetes mellitus and atherosclerosis, as well as for people with visual impairments. Pork liver has a slightly lower calorie content - only 109 kcal per 100 g. But at the same time, there is more fat in the composition, so this is a slightly less dietary product. The key point in choosing which liver is tastier: pork or beef, may be purine bases in the composition of pork offal. Because of them, uric acid is formed in large quantities, provoking the appearance of gout. Accordingly, not the most pleasant aroma may appear. To many people it seems special. To get rid of the aroma, you have to spend enough time on heat treatment. So, on the question of which liver is tastier, pork or beef, the answer remains ambiguous, since it all depends on the method of processing.
In a hurry
How to fry pork liver if you bought it for the first time and haven't tasted it yet? If desired, you can remove the film from the edges. Cut it into thin slices and soak in the prepared dressing. Milk removes the specific aroma very well, then pour the meat with tomato juice with spices and garlic. Now simmer for about 30-40 minutes. Lovers of juicy taste will need another option on how to fry pork liver. In this case, while the offal is soaked in milk, you need to chop the onion and fry it with chopped carrots. Now add the liver, s alt, pepper and suneli hops to taste. When serving, add natural yogurt filling with mustard and garlic to the liver. Bon appetit!
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