Liver is a type of by-product, possessing its own characteristics and valuable biological properties and refers to delicacy-healing foods.

The structure of the tissue, its specific taste qualities, the easy separation of nutrients from the connective tissue make this product an irreplaceable basis for the production of pâtés and various sausages.

The amount of protein contained in the liver is the same as in beef, however, in terms of quality, these proteins differ significantly.

The main feature of the liver is the presence in its composition of metalloproteins, whose function is to transport iron ions.

The major iron protein contains more than 20% iron and is essential for the formation of hemoglobin and other blood pigments.

There is a lot of water in the liver, so it spoils very quickly. Before proceeding with its heat treatment, it must be carefully inspected and all parts of it that cause doubt must be removed.

This by-product becomes very fragile if it sits for a while in milk before cooking. Just 2-3 minutes of extra searing of the beef liver deteriorates its taste and makes it dry and hard.

Before heat treatment, the bile ducts of this organ of the animal must be removed, and then it must be thoroughly rinsed. Pork liver is characterized by a slightly bitter taste.

Liver – useful properties

Liver contains 70-73% water, 2-4% fat, 17-18% protein, including all essential fatty acids. This by-product is rich in vitamins of group B, and the presence of vitamins A, D, E, K was also found in it.

The liver contains such macro and microelements as iron, phosphorus, potassium, sodium, calcium, magnesium and copper.

Since ancient times, people have been familiar with the healing properties of the liver – in Egypt many dishes were prepared from this by-product, and the great thinker and scientist Avicenna already in the 9th century in his famous medical treatise prescribed giving it to patients with impaired vision goat liver juice, although at that time vitamin A had not yet been discovered.

This by-product contains many complete proteins, which include such important elements as iron and copper in an easily digestible form.

Iron is needed by the human body for the normal synthesis of hemoglobin, and the mineral copper has long been known for its anti-inflammatory properties.

The liver is particularly rich in vitamin A, which is necessary for maintaining good kidney health, brain functions, good vision, and also for smooth skin, thick hair and healthy teeth.

Properly prepared dishes from fresh liver provide the human body with the necessary daily dose of many vitamins and minerals, therefore they /dishes/ are extremely useful for children, pregnant women and people prone to diabetes and atherosclerosis.

The liver also forms the specific substance heparin, which is used in medicine to normalize blood clotting processes in patients. Also, this by-product is useful for the prevention of such a dangerous disease as thrombosis.


Chicken livers are not recommended for people with high cholesterol levels, as it may worsen the condition and cause and develop cardiovascular diseases.

Cod liver oil should not be abused by pregnant women, as the retinol that is included in its composition can disrupt the development of the fetus.

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