The liver, whether it is chicken, pork, beef, goose or cod liver, has a high nutritional value. Often it is recommended for use during the diet, in order to improve or treat. The most popular among Russian consumers are beef and pork liver. How to distinguish pork liver from beef? We will try to answer this question in our article.
On the composition and properties of beef liver
In cooking, this offal is very popular. Rolls, pastes are prepared from it, deep-fried, stewed with vegetables. Soften the taste of the product by adding citrus fruits, prunes or figs. The presence of beef liver in the diet is very important for athletes, since dishes from this offal are distinguished by a large amount of easily digestible protein. Experts consider the use of beef liver very useful for the prevention of the development of heart and vascular diseases.
Beef liver is a rich source of vitamins - it contains ascorbic acid, vitamins (A, K, E and D), trace elements, among which the presence of calcium, potassium, copper, sodium, phosphorus and zinc is noted. Selenium, part of the offal, is known as a powerful antioxidant. Since the composition of beef liver is rich in iron, it is recommended for use by people suffering from anemia. This product belongs to low-fat and low-calorie: 100 grams of liver contains fat - 3.7 g (127 kcal).
About pork liver: properties and composition
A variety of meat dishes are prepared from this offal: many enjoy treating with liver cutlets, stewed liver with potatoes and vegetables, pies. Pork liver is ideally combined with many products, in addition, it is considered very beneficial for the body.
It contains fats, proteins with various types of amino acids, vitamins (A, B, H), as well as minerals (phosphorus, sodium, magnesium, zinc, copper, iron). Pork liver is rich in ferritin, which is 25% iron. This substance contributes to the formation of hemoglobin, therefore, it is believed that iron deficiency anemia is cured by the use of pork liver.
The disadvantage of the product is the fact that it contains a lot of cholesterol, which, entering the body, settles in the blood vessels (on the inner walls) and over time can cause the appearance and growth of atherosclerotic plaques. This increases the likelihood of a stroke, heart attack, impaired functioning of the circulatory system.
How to distinguish pork liver from beef? Similarity
Since both of these offal are meat, they contain a significant amount of animal protein. The composition of vitamins of beef and pork liver is almost identical, in addition, they contain trace elements and enzymes, among which iron predominates, so the product is useful for people with anemia. The taste of both types of liver largely depends on the age of the animal: the younger the cow or pig, the dish will be tastier and more tender.
Differences
Those who are interested in how to distinguish liver from beef from pork (both products are shown in the photo) should note that, being in many respects similar, they have several differences. According to experts, these offal significantly vary in composition, appearance, taste and nutritional value. How to distinguish pork liver from beef?
Features
Pork liver contains a little more fat than beef: in 100 g of the product - 3.8 g (in beef - 3.7 g). This indicator is not critical, but nutritionists still say that this by-product, due to the abundance of cholesterol in it, adversely affects the state of the circulatory system: it contributes to the formation of cholesterol plaques that cause heart attack and stroke.
The nutritional value
According to experts, the amount of minerals and vitamins in these two products is almost identical. Nevertheless, they consider it to be dietary beef liver, since it contains less fat and contains more vitamins A and B. Therefore, it is recommended to use it for patients suffering from infectious diseases, kidney and nervous system diseases. In addition, beef liver is digested much easier than pork.
It is also worth noting that the latter is often infected with parasites, so nutritionists recommend giving preference to beef liver.
Taste
Those who are interested in how to distinguish pork liver from beef liver, experts assure that it is not difficult to do this.
Dishes made from beef and pork liver can be easily distinguished according to their taste. Pork liver has a small bitterness, but has a more delicate structure. Bitterness can be removed from it, after soaking the offal in acetic solution or milk. Beef is stiffer, therefore it is better to stew it in sour cream, and before cooking prepare it - clean it of films, tendons and blood vessels. So that the cream does not curl during cooking, they need to be slightly warmed up (to room temperature) and only then added to the dish. After stewing, the beef liver will become more juicy, while maintaining the density of the structure. It is easier to cook pork liver, but its specific taste, friability, which it acquires during the preparation process, often becomes the reason why consumers prefer a beef product.
External characteristics
Despite the fact that these types of liver are almost identical in color, nevertheless it is quite easy to recognize them at the time of purchase. How to distinguish pork liver from beef liver in appearance?
Experts recommend starting with paying attention to the size of offal. A whole piece of beef liver usually weighs at least five kilograms. It looks quite tough, red-brown in color, with a pleasant aroma. Beef liver differs from pork liver by the presence of a film covering its surface. A piece of pork liver usually weighs about three kilograms, it is distinguished by large pores and a diamond-shaped pattern on the surface. The aroma of pork liver is sharper than that of beef, in addition, the product gives a slight bitterness.