How useful is offal


How useful is offal

How useful is offal and how to store and prepare food?

How useful is offal and how to store and prepare food? Offal are parts and organs from carcasses that have nutritional value. Their composition and health matters are substantially different. The most common classification divides them into internal and external. After separation from the body of the animal by-products to clean dirt, unwanted tissue and blood, which is the main reason for their rapid spoilage.

Thus prepared as intermediate for further use. Internal by-products conventionally called offal. These include liver, heart, spleen and others. The second group are external products such as feet, ears, skin. Internal by-products are divided as this from what they were built and according to their color – red and white offals.

They may be constructed by parenchymal tissue – liver, kidney and spleen; of connective tissue – stomach, intestine, and lung as well as muscle tissue – heart and tongue. Because of the wide variety nutritional composition of the by-products is not the same. Domestic products are more nutritious and rich in nutrients, while Foreign not enjoy similar substances.

For example lung is rich in collagen and elastin, the heart has a nutritional value similar to that of meat of first quality, kidneys abound of lipids and nitrogenous substances and the liver is full of complete protein, glycogen, creatine, choline, water and fat-soluble vitamins. Nowadays, however, there is an often overlooked factor – the use of many chemicals in growing animals.

Antibiotics, synthetic vitamins, growth promoters, and colorants, and sometimes hormones used, accumulate mainly in the bodies of animals. At larger quantities can be found in liver and spleen, and in some cases, and in the kidneys, brain, stomach and intestines.

The most risky specialists determined chicken livers. Swine liver is very useful byproduct. It contains a number of valuable substances – fats, vitamins, minerals, enzymes, proteins, amino acids. Swine liver is rich in iron, vitamins D, E and K, as well as vitamins of B group.

preparation and storage of meat offal

impact of antibiotics, synthetic vitamins, growth stimulants offal

Its composition and zinc, magnesium, potassium, calcium, cobalt, iodine, manganese, etc. Due to the high amount of iron therein, it is indicated in anemic conditions. Since many people suffer from iron deficiency, it should be noted that one of its excellent hosts.

Swine liver, together with the heart, kidneys and tongue, has the highest nutritional value of all other parts of the pig. In 100 grams of raw pork liver has 135 calories, 3.7 g fat 21 g protein, but 300 g cholesterol. People who suffer from high blood pressure should avoid it.

It is estimated that pork liver is very useful for smokers, but in its composition have substances that help in diseases such as diabetes and atherosclerosis. However porcine liver should not overdo it. It is contraindicated in diseases such as gout, because a large amount of purines in its composition.

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