Now many people are trying to adhere to the principles of proper nutrition, but at the same time consider the corresponding diet a diet, and not a regimen for life. To make such a distinction gone, you need to encourage your food preferences, while finding healthy analogues of harmful products. For example, replace fatty meat with offal. Good liver health. But what kind of liver is tastier: pork or beef? Which one is healthier and more tender? Let's try to understand these issues.
On taste and color
All people are different, and it will be strange to judge someone for their eating habits. However, why are pork offal on store shelves, to put it mildly, not in the most honorable place? Why is pork worse than beef? There are enough liver lovers who note the taste and tenderness of this product, regardless of its origin. However, such a gradation does not seem quite fair. How to figure out which liver tastes better: pork or beef? Why do they vary in price? And does such a product require special culinary skills?
Let's go through the composition
I must say that the liver is one of the most beloved and, accordingly, consumed offal. A person eats the liver of various animals: birds, cows, pigs and even fish. Each species in its own way is good and nutritious. In the liver there are always a lot of useful substances and complete proteins, amino acids, iron, copper, and still a lot of water and only 2-5% fat. The composition of the liver is very harmonious, and therefore it is quickly absorbed by the body. In particular, amino acids affect the digestibility of proteins and calcium, which "inhibits" the development of osteoporosis, atherosclerosis, the appearance of strokes and heart attacks.
Lack of an amino acid like lysine can cause impotence. A small amount of tryptophan affects the quality of sleep and provokes anxiety. A βcomboβ of methionine, choline and folic acid prevents the formation of tumors, and thiamine protects the body from the negative effects of tobacco smoking and alcohol abuse. Plus, the liver is rich in phosphorus, magnesium, zinc, sodium, calcium, vitamins of groups B, D, E, K, as well as Ξ²-carotene and ascorbic acid. The latter, by the way, has a positive effect on the functioning of the kidneys and brain. So the choice of offal is correct in any case, but which liver is better: pork or beef? To answer this question, we need to focus on these varieties.
According to recommendations
In chain stores, the price per kilogram of beef liver fluctuates around 260 rubles. It is expensive, but the product is really useful due to the high content of vitamins of groups A and B, as well as other important trace elements. Such a product is especially good for the prevention of diabetes and atherosclerosis. The abundance of chromium and heparin, responsible for blood coagulation, allows you to include beef liver in the diet of people suffering from overwork or recovering from an illness. And due to folic acid in the composition, the product can be recommended for children and pregnant women.
The price of pork liver in stores is around 190 rubles per kilogram. Why is pork liver cheaper than beef? After all, it is also useful, but the content of vitamins and minerals is still slightly inferior to beef. It is also slightly lighter in calories. The abundance of glucocorticoids in the composition makes pork liver a unique product in the treatment of inflammatory diseases. Also, this offal is indispensable for anemia and hypothyroidism. So it is much more difficult than it seems to answer the question of which liver is better: pork or beef. First, it would be good to discuss the possible harm from eating liver.
but on the other hand
Despite the usefulness of the two varieties of offal, its excessive consumption can harm the body. The liver contains extractive substances that should not be consumed by older people. Also at risk is a person with high cholesterol in the blood, since almost 200 mg of cholesterol per 100 g of liver. Everyone knows that its excess can lead to angina pectoris, myocardial infarction and strokes. In talking about how pork liver differs from beef, one common feature can be mentioned. Only the liver obtained from healthy cattle that is properly fed is suitable for food. If cattle were raised in ecologically unfavorable areas, then there is a risk of various diseases.
The choice of the beautiful half
So, which liver is healthier: beef or pork? Still, more people prefer the first option. Representatives of the beautiful half of humanity are especially fond of beef liver. After all, this species is more lean and tender. Beef liver has no odors. It contains no more than three percent of fat and only 120 kcal per 100 g. So the product can be safely classified as dietary. Beef liver helps treat iron deficiency anemia. The body quickly assimilates the form of iron contained in the liver, and therefore the level of hemoglobin rises. The abundance of protein strengthens the body with increased physical activity, and B vitamins normalize the nervous system. When buying, pay attention to the total weight of the liver. If it is lighter than two kilograms, then it belonged to the calf. Such a liver is more tender, tastier and healthier.
The choice of doctors
The vast majority of culinary experts consider beef liver to be better, but pork has its own connoisseurs. This product is chosen not only by culinary specialists, but also by doctors who value its benefits for the growth of hemoglobin. In addition, pork liver is indicated for patients with diabetes mellitus and atherosclerosis, as well as for people with visual impairments. Pork liver has a slightly lower calorie content - only 109 kcal per 100 g. But at the same time there is more fat in the composition, so this is a slightly less dietary product. The key point in choosing which liver is tastier: pork or beef, may be purine bases in pork offal. Because of them, uric acid is formed in large quantities, which provokes the appearance of gout. Accordingly, not the most pleasant aroma may appear. To many people it seems specific. To get rid of the aroma, you have to spend enough time on heat treatment. So, in the question of which liver is tastier, pork or beef, the answer remains ambiguous, since it all depends on the processing method.
Hastily
How to fry pork liver if you bought it for the first time and have not tried it yet? If desired, you can remove the film from the edges. Cut it into thin slices and soak in the cooked dressing. Milk removes a specific aroma very well, after which pour meat with tomato juice with seasonings and garlic. Now simmer for about 30-40 minutes. Fans of juicy taste will need another option on how to fry pork liver. In this case, while the offal is soaked in milk, it is necessary to chop onions and fry it with shredded carrots. Now add the liver, salt, pepper and sunnel hops to taste. When serving, add a filling of natural yogurt with mustard and garlic to the liver. Enjoy your meal!