When it comes to animal liver, people may think of goose liver, which is known as the three most delicious foods in the world, and chicken liver, duck liver and pig liver that are often eaten in daily life. Liver is an important organ for storing nutrients in animals, which is rich in nutrients, but it is also the main detoxification organ in animals, containing a lot of cholesterol. How to eat liver is scientific and reasonable? What are the nutritional components of goose liver, chicken liver, duck liver and pig liver? With these questions, the author interviewed Ma Wenjun, deputy chief physician of Nutrition Department of Guangdong Provincial People's Hospital. Ma Wenjun said that the liver is an important organ for animals to store nutrients. It is rich in nutrients, such as iron, and is a common food in blood-enriching foods. The content of vitamin A in animal liver is far more than that in milk, eggs, meat, fish and other foods. It has the functions of maintaining normal growth and reproductive function, protecting night vision, and preventing dry eye and fatigue. At the same time, animal liver also contains vitamin B2 and various trace elements.

Is the animal's liver particularly nutritious? Director Ma said that in fact, the nutritional value of several common animal livers on the market is not much different. Every 100g of liver, as far as protein is concerned, bovine liver contains about 20g, pig liver about 19g, chicken liver about 17g, duck liver and goose liver about 15g. As far as fat is concerned, the content of beef liver is about 4g, pig liver is about 5g, chicken liver is about 5g, duck liver is about 8g and goose liver is about 3g. The liver is also rich in vitamin A, vitamin B 1 and vitamin B2.

Eat animal liver in moderation.

Pig liver, chicken liver, duck liver and goose liver are not only delicious, but also provide sufficient nutrition for the body and are good food sources for maintaining health. However, some citizens believe that the liver is the main detoxification organ in animals and contains high cholesterol, so they dare not eat animal liver.

Ma Wenjun said that for the human body, it is best not to consume more than 300mg of cholesterol every day. Cholesterol content per 100g animal liver is: pig liver contains 266mg of cholesterol, bovine liver contains 297mg of cholesterol, chicken liver contains 356mg of cholesterol, duck liver contains 34 1mg of cholesterol, and goose liver contains 285.

Excessive consumption of animal liver may lead to the accumulation of cholesterol and vitamin A in consumers. When the elderly are complicated with cardiovascular diseases and have high cholesterol, the animal liver is not suitable for this group of people. Adults eat no more than 100g (200 g) of animal liver every week, which can not only meet the human body's demand for vitamin A, but also have no great influence on blood cholesterol.

Animal liver must be eaten fresh, washed carefully and repeatedly before eating, soaked in water for a period of time, and then cooked. You can also cut the liver into pieces, scrape it gently in a basin, then rinse it clean and cook it. Director Ma stressed that animal livers should never be cooked in pursuit of freshness, and cooking time should be as long as possible to ensure food safety. The nature of vitamin A contained in the liver is relatively stable, so there is no need to worry about being destroyed by excessive washing and long-term cooking.

At the same time, Director Ma also pointed out that animal liver is a good blood-enriching food, especially for some women and children suffering from iron deficiency anemia. Eating a proper amount of animal liver can achieve a certain blood-enriching effect. Guangdong people who love to drink soup prefer to drink soup instead of eating slag when cooking soup with animal liver. Director Ma stressed that people who need iron supplementation should not only drink soup, but also eat animal liver as soup residue, because more nutrients are still in the soup residue.