Pork heart is red meat after all. The characteristics of red meat are thick and hard muscle fiber and higher fat content, especially the saturated fatty acid content is higher than that of white meat. Among them, pork has the highest fat content, followed by mutton, and beef has the lowest. Even though most of the pork heart is lean meat, eating too much can still easily raise cholesterol.

Although animal offal is rich in nutrients, it cannot be eaten without scruples. It needs to be controlled within certain limits. If consumed in large quantities at one time, it is easy to cause vitamin A or vitamin D poisoning.

The liver is an important organ for animals to store vitamin A. Every 100 grams of raw pig liver contains about 5,000 micrograms of vitamin A. According to the dietary nutrient reference intake recommendations for Chinese residents, the recommended daily intake (RNI) of vitamin A is 800 micrograms for adult men and 700 micrograms for adult women.

Animal liver, whether to eat it or not:

Animal liver does contain a lot of cholesterol, about 3 to 5 times the content in lean meat, but if you use 50 grams of pig Compared with one egg (50 grams), the cholesterol content of liver is only half of that of the latter.

In fact, more than 2/3 of the cholesterol in the human body is synthesized by the liver, and less than 1/3 comes from food; moreover, the absorption rate of dietary cholesterol in the human body is only about 30%. As dietary cholesterol increases, its absorption rate also decreases.

In addition, there is currently no reliable evidence that increasing dietary cholesterol intake will increase blood cholesterol levels and increase the risk of cardiovascular disease.

Reference for the above content: People's Daily Online - Should you eat animal liver?