Beef liver: benefits, composition

Of all the existing types of offal, beef liver is the most complete. When purchasing a product, it is important to pay attention to its freshness. The cut of the liver should be smooth with a fairly uniform structure. Weight must be less than 2 kilograms. The liver of young animals is friable, light brown, with a delicate texture. But the liver of a mature animal may have a bitter taste. It is recommended to soak such a product in milk before use.

Fried beef liver is rich in vitamins A, B, C and E, as well as macro- and microelements. It contains calcium, phosphorus, potassium, sodium, fluorine, magnesium, chromium, manganese, iron, copper, etc. It is recommended for those who suffer from iron deficiency anemia, kidney disease and dysfunction of the nervous system. Due to the significant content of thiamine, beef liver is indicated for smokers. Thiamin is famous for its antioxidant properties that protect the body from the negative effects of tobacco. Chromium and heparin are responsible for the processes of blood clotting, which slightly increase the calorie content of the liver of fried beef. Vitamins C and D, as well as calcium, perfectly strengthen the musculoskeletal system. The offal is useful for pregnant women, because it contains folic acid