The efficacy and role of foie gras and nutritional value

The efficacy and role of foie gras and nutritional value, goose, also known as liver goose liver, is a very tasty ingredients, not only the unique flavor, but also health care and wellness, in the French cuisine often appear foie gras, many people like to eat, the following specific to understand the efficacy and role of foie gras and nutritional value.

The efficacy and role of foie gras and nutritional value of 1

Basic introduction of foie gras

Foie gras is the liver of the duck animal goose. Because of its rich nutrition and special effects, it makes foie gras an ideal food to replenish blood and health. Foie gras is also famous because of the famous French cuisine foie gras, Europeans will foie gras and caviar, truffles and listed as "the world's three delicacies".

Foie gras is not actually a French patent. Ancient Egyptians have long found that wild geese will eat a lot of food before migration, the energy stored in the liver, in order to adapt to the needs of long-distance flight. And wild geese caught during this time also taste the most delicious. This method spread from Egypt to Rome and then to France.

Dating back more than 2,000 years to the Romans, they really discovered the flavor and pleasure of eating foie gras. At first, they served it with figs and presented it to Julius Caesar, who recognized it as a delicacy. Then it spread to Alsace and the countryside of southwestern France, where people gradually began to use foie gras to make terrines and patés and to serve it with French bread, which was both easy and affordable.

Until the period of Louis XVI of France, foie gras was presented to the court of Louis XV, and after tasting it, it was loved by the king, and from then on, it became famous and was praised by many famous writers, musicians and artists at that time, and since then, it has established its extraordinary status as a noble delicacy. In 1870, foie gras was cooked for the first time. A pastry chef served it wrapped in dough and used it at a reception. Since that time, Strasbourg has been associated with foie gras, and many consider Strasbourg's foie gras to be the best in the world.

Foie Gras

Foie Gras, sweet, bitter, warm, attributed to the liver meridian, can be complementary to the liver, brighten the eyes, nourish the blood, used for blood deficiency atrophy and yellow, night blindness, redness of the eyes, swelling, foot and other diseases.

Nutritional value of foie gras

Fertilized foie gras contains 40%-60% fat, equivalent to the cream that decorates the cake. Of this fat, unsaturated fatty acids account for 65%-68% of the total fat content, while the other one-third is saturated fatty acids. In addition each 100 grams of foie gras contains 4.5-7 grams of lecithin, which is three times more than normal foie gras. The unsaturated fatty acids in foie gras, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, have high medicinal value. It can increase enzyme activity in the body, mediate calcium and phosphorus metabolism, reduce blood cholesterol levels, soften blood vessels and prevent cardiovascular disease.

Foie gras is a high-cholesterol food, and its rich in fat in the saturated fatty acids will increase the body's cholesterol content, as for the business publicity will not elevate the body's cholesterol content, for commercial purposes more. In food science, it is said that "unsaturated fats are good for lowering blood cholesterol levels", in fact, because saturated fats raise cholesterol, and if you use unsaturated fats to replace saturated fats in the recipe, then you will avoid the "evil" of saturated fats. One third of foie gras is saturated fat, which increases cholesterol levels just as much as eating it, and the unsaturated fats that you eat with it don't do anything about it.

How to eat foie gras

Foie gras contains glutamate, which is a fatty, sweet flavor, and produces an attractive aroma when heated. When heated to 35 degrees Celsius, the fat begins to melt, so it feels like it is melting in your mouth.

Contraindications: Caution for patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease.

Suitable for people: the general public can eat. Especially suitable for people with anemia and often work in front of the computer.

The efficacy and role of foie gras and nutritional value of 2

1, regulating blood lipids

Foie gras contains a large amount of fat, especially goose fat liver in the fat content of 65% to 68%, of which two thirds are belong to unsaturated fatty acids, unsaturated fatty acids can reduce the amount of cholesterol and triglycerides in the blood, can effectively control the The human body in the snow in the concentration of lipids, to improve the human body is beneficial to the content of high-density lipoprotein, to maintain blood in a low-density lipoprotein level, the prevention of cardiovascular disease, improve the endocrine have a key role.

2, maintain and improve eyesight

Foie gras contains a lot of vitamin A, vitamin A is the main raw material of the eye swelling retinal and into, can improve the eyes of the dark adaptive capacity, enhance and maintain eyesight, at the same time, foie gras in the unsaturated fatty acids are also the eyes of the retina's main constituents, consumption of foie gras on the decline of the retina has a great maintenance effect. Foie gras has a great maintenance effect on the retina, can relieve eye fatigue caused by excessive use of eyes, on the old eyes, blurred vision, glaucoma, cataracts and other eye diseases have a therapeutic effect.

3, detoxification

Animal liver is the main detoxification of animals, foie gras contains a large amount of vitamin C, foie gras supplementation of vitamin C not only to prevent scurvy, but also to help detoxification of the liver, clean up the body of long-standing toxins to enhance health, while increasing the activity of immune cells, eliminate the body of the The liver can also help detoxify the liver to clean up the toxins in the body that have been accumulated for a long time, promote health, and increase the activity of immune cells to eliminate harmful substances in the body.

4, promote growth and development

Foie gras contains a large amount of vitamin B2, the body intake of vitamin B2 will be involved in the body of biological oxidation and energy metabolic reactions, the level of vitamin B2 in the human body is directly related to the metabolism of carbohydrates, macronutrient ratio, nucleic acids and fats, vitamin B2 can enhance the body's utilization of protein, promote the body's growth and development, therefore, many children in the growth and development stage will be moderate consumption of foie gras.

5, skin care

Foie gras is rich in vitamin B2, vitamin B2 is very easy to internal many metabolic enzymes or coenzymes of the main components of the process of cell proliferation and skin growth plays an important role, therefore, the consumption of foie gras can be beneficial to the skin's metabolism, to promote the growth of the skin's health, to be able to maintain a healthy skin color and have the effect of skin care.

6, blood

Animal liver is a good source of iron, the human body lack of iron will show anemia face, people are easily fatigued, pale, eating foie gras can be very good to replenish the body inside the iron, to promote the synthesis of hemoglobin, so as to promote the regeneration of the blood, increase blood volume.

7, anti-cancer

The liver of the animal contains vitamin C and trace elements of selenium, which is almost not contained in animal meat, and the consumption of which can enhance the body's immune response, antioxidant, anti-aging, and can inhibit the production of tumor cells, prevention of cancer, reduce the incidence of cancer, and slow down the growth and spread of cancer cells.

8, foie gras eating taboos

foie gras is good but should not be consumed too much:

1, foie gras contains high cholesterol content, too much consumption will increase the risk of atherosclerosis and coronary heart disease.

2, foie gras contains a lot of vitamin A and some toxins, one-time consumption of excessive will cause acute vitamin A poisoning.

3, foie gras needs to be soaked for 3 to 4 hours before consumption to remove the toxins, the production is also needed to be heated sufficiently, half raw or with blood. Foie gras can not be consumed.

The efficacy and role of foie gras and nutritional value of 3

First, the nutritional value of foie gras

Foie gras contains 40% -60% fat, equivalent to decorating the cake cream. In these fats, unsaturated fatty acids account for 65%-68% of the total fat, while the other one-third is saturated fatty acids. In addition each 100 grams of foie gras contains 4.5-7 grams of lecithin, which is three times more than normal foie gras. Unsaturated fatty acids in foie gras, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, has a high medicinal value.

Second, the efficacy and role of foie gras

1, foie gras in the content of vitamin A is far more than milk, eggs, meat, fish and other foods, with the role of maintaining normal growth and reproductive function.

2, eat foie gras can protect the eyes, maintain normal vision, prevent eye dryness, fatigue; can maintain a healthy skin color, skin fitness is of great significance.

3, often eat foie gras can also supplement vitamin B2, which is important for supplementing the body's important coenzymes, to complete the body of some toxic components of the de-toxification has an important role.

4, foie gras also has a general meat food does not contain vitamin C and trace elements selenium, can enhance the body's immune response, antioxidant, anti-aging, and can inhibit the production of tumor cells.

5, foie gras is rich in iron, iron is the production of red blood cells necessary elements, once the lack of will feel tired, pale. Moderate intake of foie gras can make the skin red and moist.

Third, how to eat foie gras for babies

Foie gras is the liver of an animal, containing toxins and a lot of fat, and it is best for babies to consume foie gras to eat foie gras sauce. Foie gras can be spread on slices of bread or mixed with rice and pasta to feed your baby.

The production of foie gras:

1, the epidermal fat, blood vessels removed, cleaned.

2, chopped into mud, add salt, soy sauce and other marinade for two hours.

3, add water, put the wok on high heat to boil, immediately turn to low heat, and then open the lid, stirring constantly with a spoon, until the water dries up, into a paste can be removed from the fire, let it cool and then loaded into a sealed glass bottle, put in the refrigerator to save, take out to eat can be taken out to eat.

Note: Foie gras is a high-fat food, baby consumption needs to control the amount of food, too much consumption will cause metabolic disorders, causing baby obesity.

Fourth, foie gras how to do delicious and nutritious

Crispy foie gras with rare mushrooms

Ingredients: French foie gras, canned shiratake mushrooms, asparagus tips, tomatoes, Japanese teriyaki sauce, fresh juice, garlic, soy sauce, glutinous rice flour, butter, flour.

Directions:

1, foie gras into boiling water over high heat for 1 minute, fish out with a dry towel to absorb the water, the surface of the shot glutinous rice powder.

2, put 15 grams of butter in the pot, low heat and melt into the foie gras on low heat on both sides of the frying 1 minute to eight ripe, remove to plate; white mushrooms sliced into the same as the foie gras piece.

3: Add 15g of butter to the pan and sauté the white mushrooms over low heat for 3 minutes until golden brown on both sides, then place on the side of the foie gras plate.

4. Boil the asparagus in boiling water for 1 minute, remove from the water and place on a plate with the tomatoes.

5: In a pot, add teriyaki sauce, fresh flavor sauce, garlic, Japanese soy sauce, dry onion paste and boil over low heat, thicken the sauce with wet starch, and pour it over the foie gras and white mushrooms.

Fifth, home-made French red wine foie gras

Ingredients: foie gras, blueberry sauce, red wine, pepper, black pepper, honey.

Practice:

1, foie gras sliced about 8 ~ 9mm thick, with red wine, black pepper marinade.

2, marinate for about 10 minutes after both sides of the sticky starch, pan with, frying foie gras over low heat, turning constantly, frying until both sides crispy. Load the plate.

3, another pan put a little oil, add blueberries, add red wine, honey, Hu pay fee and black pepper, simmer until the soup is thick and pour on the foie gras. Serve.

Six, cold foie gras

Ingredients: marinated foie gras, parsley, broccoli, sesame oil, marinade, white sesame seeds.

Practice:

1, halogenated foie gras slices, plate, white sesame seeds fried spare.

2, marinade with sesame oil, add fried white sesame seeds, parsley washed and cut into sections on the side of the foie gras, pouring marinade, broccoli cooked in the middle can be.

Functions: production of fast, convenient, less treatment of parsley and foie gras, less loss of nutrients.

Seven, eat foie gras notes

1, foie gras is a high-fat food, in the consumption of other fatty foods as little as possible to eat foie gras, easy to grease, affecting the appetite, but also intake of excess fat caused by obesity.

2, foie gras contains high cholesterol, patients with cardiovascular disease should eat less or not eat.

3, foie gras is the liver of animals, containing toxins, therefore, the consumption of foie gras needs to be fully heated to ensure that the foie gras is cooked through, and can not be consumed half raw or with blood foie gras.

Eight, French foie gras homemade method

Materials: foie gras 550g

Ingredients and seasonings: sugar 5g, balsamic vinegar 45g, 15g of oil

Method:

1, foie gras cut off the tendons and cleaned of blood.

2, into the cold water boiling pot, open the pot 3 minutes after fishing out the foie gras, rinse.

3, Nao water after the foie gras into the pot, add water, 10 ml of cooking wine, green onions, ginger, star anise, peppercorns, sesame leaves, etc. together to boil the pot, cook on low heat for 10 minutes to cease fire the original soup cooling.

4, cooled foie gras, placed on the plate with a friction spatula crushed into mud.

5. Press the foie gras into the mold and smooth the surface with a spatula.

6, foie gras recipe balsamic vinegar and sugar whisked into a grain-free sweet and sour sauce.

7, the last home to add 15 grams of oil consumption, stir well, oil consumption balsamic vinegar sauce is ok.

8, with a seasoning spoon to pour the oil consumption balsamic vinaigrette on the foie gras, this dish is ready.