Pork liver is in its own way a unique kind of offal, which is distinguished by its unusual utility. It contains many nutritional components, vitamins and trace elements. It consists of proteins, fats and several kinds of amino acids, such as lysine, tryptophan, methionine. Among the minerals, copper, calcium, magnesium, zinc, sodium and phosphorus deserve special attention. In addition, it has a huge amount of iron. In 100 g. There are approximately 15 milligrams. This is almost eight times more than in lean pork fillet, and 5 times the content of the element in the beef tenderloin.
But the main feature of this product is the presence in its composition of proteins - iron-proteins. Pork liver contains ferritin protein. It contains about 25 percent of iron, which plays an important role in the formation of hemoglobin and many other important components of the blood. That is why many nutritionists consider this subproduct to be the main one in the fight against manifestations of iron deficiency anemia. The liver and vitamins of group B, A, and N are rich. Pork liver is indicated for use by people suffering from anemia, pregnant women, children, the elderly, as well as with symptoms of general body exhaustion. It is very useful for patients suffering from a decreased ability to make blood.
Since ancient times people highly appreciated this product. In the kitchens of peoples of different countries there is at least one dish, the main component of which is the pork liver. Its use is obvious, besides it is perfectly combined with many products. For example, very tasty, nutritious and useful dishes are obtained from the liver, supplemented with potatoes and rice. Many cooks are advised to put it out in sour cream, which makes the product more tender and juicy. If you compare with a calf liver, it is characterized by coarser fibers of the tissue and is endowed with a small specific bitterness. Before cooking, the subproduct is best soaked in milk for a couple of hours. This simple culinary trick will give excellent results: the pork liver will not only cease to be bitter, but will become very soft and tender. The most successful are the combination of stewed liver with greens, courgettes, carrots, broccoli, cucumbers, cauliflower and lettuce. But with fatty sauces and pasta it is not recommended to serve it, because it is very caloric in itself. Mistresses are very fond of preparing fritters and cakes from the liver mince, and also it produces an excellent filling for home-made pies. The liver is cooked very quickly, it should be cooked for no more than five minutes, otherwise it will lose its taste and become stiff.
For some reason, many people think of the liver as a poor quality product and prefer a tenderloin, a bird fillet or other meat products. However, this is absolutely wrong opinion. Pork liver from an animal grown in a healthy ecological environment with observance of all the rules of feeding and care, has the maximum supply of vitamins and minerals useful to the human body. Nutritionists say that it is not inferior to beef liver. They, as already mentioned, recommend to include it in the diet of young children, the elderly, as well as those who care about their figure and adhere to the principles of balanced nutrition.