Which liver is better: pork or beef?

With the advent of a large number of products on the shelves of shops and a huge variety of dishes in restaurants, the person formed the usual for him diet. The variety of gastronomic delights is simply amazing. If someone does not particularly like the meat due to any tastes or principles, then in the diet it can be replaced by offal. For example, you can take a liver that is rich in fats and nutrients. About this article.

There are supporters who claim that offal is a product that is very low in quality, with a lower concentration of useful substances. Liver - tasty and nutritious product. It contains a lot of useful substances necessary for the normal functioning of the body. It was not without reason that, since ancient times, liver cutting was considered the most tasty part, and it certainly went into the ration of soldiers and patients who were under the care of the infirmary. Now, in a number of countries, the liver dish is considered a delicacy, it is served separately or as part of the most expensive cuts at various parties. Beef liver has many beneficial qualities that our body needs.

The list of useful elements contained in this product is quite extensive.

• Squirrels. Proteins are the main material that helps our muscles grow, starts the process of regeneration of cells, tissues, organs themselves. Proteins contribute to the proper operation of our body.
• Iron. Thanks to him, oxygen can get to the organs and tissues. Iron is one of the elements of hemoglobin. It is iron that affects its increase or decrease in human blood, it interacts with a number of other proteins in the body that are needed for metabolism. The component is necessary for the disposal of toxins, preventing the increase of cholesterol in the blood.
• Calcium, zinc, phosphorus, sodium - These are the few substances that are contained in the product. Phosphorus and calcium are responsible for bone tissue, which have properties to wear out over time. Due to the lack of such components in the body, the bones can be fragile and break. Eating the liver is necessary to replenish beneficial proteins.
• Zinc helps the skin to heal wounds faster and participates in many processes of vital activity.
• The liver is very rich in vitamins of group A. It is these vitamins that are responsible for good vision, hair (stop hair loss), oral health, not loose gums.

This product contains a high concentration of copper and iron. It is recommended for people who suffer from anemia or have low hemoglobin levels. In addition, the vitamins B and C are present in the liver, helping to fight inflammatory processes. The liver produces a special substance - heparin. It normalizes blood clotting. By eating beef liver, the risk of thrombosis is reduced.

All this will get your body only if the tenderloin is fresh. The weight of this product ranges from one and a half to three kilograms. In terms of its shape and density, it is quite loose, tender. Color - brown, mostly light mixed with a lilac shade. For example, a cow's liver is very different in size from that of other animals. Weight can reach almost 5 kg, in color it will be more red, with an admixture of brown tint.

A sufficient amount of B vitamins is in the liver of the pig. They are responsible for the normal functioning of the nervous system, strengthen blood vessels. Thanks to them, the intestine begins to work properly, thereby improving the condition of the skin. Vitamins help fight stress and high emotional stress. Magnesium is essential for the heart, sodium regulates water in the body, and selenium is a mineral that helps women keep their beauty. This by-product is low in fat, which is useful for people who stick to a diet. Pork liver is shown in inflammatory processes in the human body, because it is rich in glucocorticoid. This is a steroid that helps a person in the regulation of metabolism, normalizes the work of the kidneys. Due to the fact that the pork offal is rich in iodine, collagen and iron, it is recommended for pregnant women, children and the elderly.

To determine the freshness of the liver is very easy. A quality product has a light reddish-brown color, a smooth, non-rough surface without unnecessary flaws. The cut will be slightly ragged and wetter than the rest of the piece. Before buying carefully inspect the liver, with it should be removed all vessels and lymph nodes. In addition to color, you should pay attention to the smell. It should not have a sharp, sour smell. The aroma of a good product will not irritate the nasal cavity. The liver of a piglet will always be tastier, softer and softer than the liver of a more adult pig. Unlike beef liver, pork does not remove the film, so you need to do it yourself.

The main difference between the products lies in their composition. In the pork offal does not contain as much fat as beef. The amount of cholesterol in both cases is extremely high, so before using the liver you need to be sure that you can afford to use it.

The next difference is nutritional value. In terms of the amount of all the vitamins, minerals and nutrients, both types of liver are equally good and help our body work better. Beef offal is considered more useful. All due to the fact that it is more dietary in composition than porcine. In all other cases, the liver is recommended for people with infectious diseases. It is necessary for the normalization of the kidneys, as well as for the well-functioning of the nervous system.

To achieve a beautiful and unique taste, it is not enough to have only a good tenderloin, you need to cook it properly. In order to avoid bitter taste, the by-product is pre-processed and prepared. First, it is necessary to remove the film from it and put it in the cream for fifteen minutes, and if the piece is large, then the time is increased to 20 minutes. Then it should be chaotically cut into pieces, they should not be too thick, otherwise it will be difficult to properly chew the liver. We spread on a griddle, slightly heated and oiled, the resulting pieces. To taste, add finely chopped onions. It is better to grate carrots with a grater so that there is more juice from it. The fire on the stove should be made moderate, small and rather big. Cook the dish for about 25 minutes depending on the stiffness and maturity of the liver.

How to choose the right liver, see the following video.