Chicken liver is good and bad

Chicken offal is not only an opportunity to diversify the family's menu, but also the introduction of useful, mineral-rich foods into the diet.

It's about the chicken liver - soft, delicious, juicy and very necessary for the body.

chicken liver chemical composition, nutritional value

Nutritional value of 100 g:

• Calories: 137.6 kcal
• Proteins:
• 20.4 g Fat: 5.9 g
• Carbohydrates: 0.73c

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Viewed product is a leader among other the content of iron in its composition - 100G of product accounts for 17.5 mg of this substance.In the chicken liver, there are phosphorus, zinc, and magnesium.

And how many vitamins can enter into the body a simple dish of chicken liver?This is folic acid( vitamin B9) - it is extremely necessary for women during pregnancy planning and during child bearing.And in the product under consideration, and ascorbic acid is available, and riboflavin, and carotene, and niacin, and thiamine - all these vitamins are necessary for normal functioning of the body.

The caloric content of this product is high - about 140 Kcal per 100 g of chicken liver.But this does not mean that the product is not a dietary product, quite the contrary - with such a high calorie content in the composition of very few fats and carbohydrates.

Benefits of chicken liver

Regular consumption of chicken liver helps strengthen the optic nerve, improves the appearance of the skin, making it clean, healthy. In addition, scientists and physicians have identified and systematized the following useful properties of chicken liver :

• improves the functioning of the immune system;
• stimulates the active work of the hematopoiesis;
• stabilizes heart function;
• strengthens the walls of blood vessels, makes them more elastic - this serves to prevent the development of atherosclerosis and thrombosis;
• normalizes the work of the gastrointestinal tract;
• strengthens the intestinal peristalsis;
• stabilizes the hormonal background in the body;
• supports normal thyroid function;
• improves memory and stimulates the brain.

But one of the most important properties of chicken liver is the saturation of the body with iron, which serves as the prevention of the development of anemia.Moreover, even if the doctors have already diagnosed iron deficiency anemia, regular use of the product in question helps to adjust the level of hemoglobin.Interestingly, the chicken liver is one of those rare products, with the use of which iron is absorbed as much as possible - this is due to a combination of riboflavin and iron.

It is very important to introduce into the diet chicken liver and pregnant women - the folic acid contained in it has a beneficial effect on the fetal development of the unborn child.

Harm of chicken liver

Many argue that the chicken liver is very harmful to the body - because through this body in the body of the chicken passes all the blood, it absorbs toxins and toxins.And if we take into account the modern conditions of growing chickens against the background of large doses of various growth stimulants and antibiotics, what can we generally say about the mythological use of the liver of these birds?

But scientists and doctors refute this opinion!The liver by means of a cholic bubble deduces from an organism all harmful substances - toxins, slags, the rests of medical products, and it is perfectly known to all physicians.Do not forget that the human body also has a liver - it is much stronger and stronger, so it will easily remove harmful substances into the body, allowing to penetrate into the cells only useful.Well, then - you can buy poultry, so to speak, "Grandma's" - her liver will certainly be useful.In general, all the talk about the dangers of chicken liver for human health - just myths.

But there are clear contraindications to the use of the product under consideration :

1. With a high cholesterol content - in the chicken liver contains a large enough amount of "harmful" cholesterol( up to 280 mg per 100 g of product!).
2. In the old age - do not completely abandon the product in question, just reduce the amount.
3. Stomach ulcer and / or duodenal ulcer, kidney disease - in the liver a lot of protein, which adversely affects the development of such pathologies.

How to choose a quality chicken liver and cook

Chicken liver is sold in a chilled and frozen form - it is clear that the best option is to purchase a cooled product. And when buying it is worth paying attention to the following points :

• chicken liver has a smooth surface without any impregnations;
• color of a quality product - brown with a burgundy tint;
• is not allowed to purchase a chicken liver loose consistency - this means not only about the "old age" of the product, but also about improper storage;
• if the product in question is orange, this means that the chicken liver has been frozen / frozen several times;
• the color of the liver is greenish - when the chicken liver was treated, the gall bladder burst and the product will be very bitter.

It is interesting that you need to be able to properly cook chicken liver - with a competent combination of products, its useful properties are enhanced.The best thing is to cook chicken liver.This is done quickly - with a weak boil for cooking it will take 15 minutes.Do not add broth cubes, some seasoning - give preference to vegetables and greens.

If you need to increase the amount of protein in a dish, then when cooking chicken liver, use any dairy product - sour cream or cream.And if you add a little walnuts to the roasted product, it will not only add a piquancy to the prepared dish, but also contribute to the good absorption of all vitamins.

Chicken liver can be an excellent addition to the usual diet, enrich the dietary table.The main thing is to learn how to choose the right product and competently prepare.