LCHF diet recommends using of liver in nutrition, because of its significant health benefits. You can cook pork liver using the suggested recipe.
Liver is the richest source of vitamin A, vitamin B and folic acid. Folic acid plays an important role in the metabolism of proteins and the growth and development of the body organs. Particular importance of the liver nutrients is to act preventively and helps treat anemia. It promotes the absorption of iron, maintains nerve function and stimulates the production of red blood cells.
LCHF pork liver
Ingredients (for 3 servings):
- 1 large onion
- 1 small carrot
- 50 grams butter
- 500 grams of pork liver
- 2 bay leaves
- 2 ounces of cooked tomatoes
- salt to taste
- garlic powder
- 1 teaspoon chilli
- fresh chopped parsley
Preparation: Cut onion into thin slices and then cut them to half. Then cut carrot longitudinal, and then chop the carrot sticks into semicircles. Stew onion and carrot with butter and while stewing refill water if necessary.
Wash pork liver and cut into strips. Put it into previous mixture. Then cook the liver with occasional pouring of water or soup (also you can add red wine if desired). Add bay leaves and cooked tomatoes. Before the end of cooking, add the salt, pepper, garlic powder and a teaspoon chilli (you can add a teaspoon of homemade spices if desired). Cook until liver gets soft and finally sprinkle with parsley.
Liver – neglected source of protein
In general we can say that characteristic for this type of meat is high content of vitamin B group. Particularly vitamin B12, which is an essential vitamin in the growth of red blood cells, one of the anti-anemic vitamins! There is a wealth of fat-soluble vitamins, especially vitamin A and D.
Liver is rich in minerals – iron and zinc, and is an excellent source of complete protein of high biological value (18-20% protein per 100 g). But despite all these nutritional values of “local foods” must be used with caution! That because it contains high levels of cholesterol.
After cooking “stays” about 19% quality proteins which are considered “complete” because they have all the essential amino acids. The amount of fat is moderate, at around 16%, while cholesterol has about 450 mg per 100 g of food. It contains little carbohydrate – about 4%. Calorific value is 154 calories per 100 g of pork liver.
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