The pork heart is much softer than the beef counterpart. It contains many valuable vitamins and minerals, so it is often used in cooking. Usually it is served in boiled, fried, stewed or baked form. Today, there is a fairly large number of diverse recipes, according to which you can quickly cook a delicious and nutritious pork heart. The benefits and harms of the product will be discussed in this article.
Description and composition
The heart of a pig is an offal colored in dark red. As a rule, its mass varies between 350-500 grams. This product has a dense, but at the same time quite soft structure. It is almost entirely composed of muscle tissue. At the same time, its upper, most thick, part is covered with a fat layer.
Pig heart (health benefits and harms will be considered in today's article) has a fairly balanced composition. It contains a relatively large amount of vitamins PP, E, C and B. It is also considered a good source of potassium, iodine, phosphorus and iron. Plus, there is a sufficient concentration of easily digestible protein and valuable amino acids in it.
Pig heart: benefits and harms
The nutritional value of 100 grams of this product is measured by the amount of nutrients it contains. It contains 16.2 g of protein, 4 g of fat and 2.6 g of carbohydrates. At the same time, the energy value of 100 grams of pig heart is about 118 kilocalories.
This product is recommended to be regularly used by people who have problems with the functioning of the cardiovascular system. It is considered an excellent prophylaxis of anemia and can increase the concentration of hemoglobin in the blood. It is also advised to include in the diet of older people and those who are often exposed to nervous overload and stress. With cholecystitis, a pig heart is also shown.
The benefits and harms to humans are due to their rich vitamin and mineral composition. In moderation, this valuable animal product is not able to harm our health. The only contraindication to the use of a pig heart may be its individual intolerance.
Cooking use
This offal can be stewed, fried or baked in the oven. A boiled pork heart, the benefits and harms of which are discussed just above, serves as an excellent basis for various salads. Some housewives cook it with gravy, which goes well with pasta and crumbly cereals. Pretty tasty stewed pork heart with any mushrooms, potatoes, cabbage and other vegetables.
Minced meat prepared from this offal is stuffed with zrazy, pancakes and savory pasties. Incredibly tasty and aromatic, it turns out a pork heart with garlic sauce or carrot and onion fry. As a side dish, boiled potatoes, rice or wheat porridge are great for such dishes. A hearty heart salad with champignons, pickled onions and sweet bell pepper can be served on the festive table.
In the conditions of industrial production, various pastes and sausages are made from it. In addition, it is often mixed with tracheas, lungs and liver for the manufacture of the so-called liver.
Tasty Salad: Product List
As mentioned above, a pig’s heart, the benefits and harms of which are detailed in today's publication, is often used as the basis for preparing hearty and nutritious meals. From it you can relatively quickly make a simple but very tasty salad. To pamper your family with such an appetizer, check in advance whether you have all the right ingredients at hand. This time you will need:
- 200 grams of pork heart.
- Head of blue lettuce.
- Large ripe tomato.
- A pair of celery stalks.
- 2 tablespoons of lemon juice.
Additionally, make sure that at the right time in your kitchen there is a small amount of good vegetable oil, salt and pepper.
Step-by-step technology
As you may have guessed, the basis of this simple and surprisingly tasty salad is the pork heart (the benefits and harms of the product are discussed in detail a little higher). Therefore, the process must begin with it. The offal is washed in cool water, wiped with paper towels and cleaned of films. After that, it is immersed in a pot with salted boiling water and boiled.
The pork heart prepared by this method is cooled, cut into small pieces of arbitrary shape and sent to a bowl. After that, peeled and chopped blue lettuce bulb is added to it. Shredded celery stalks and coarsely chopped tomato are placed there. All this is salted, pepper, seasoned with any vegetable oil and carefully mixed, trying not to damage the slices of vegetables. After that, the finished salad is decorated with fresh herbs and served on the table.