Chicken liver – it’s an ideal product for those who loves to eat, but at the same time, want to lose weight. In its structure it contains a lot of nutrients.
|chicken liver||136 kcal||19,1 g||6,3 g||0,6 g|
|stewed||164 kcal||17 g||5,6 g||1,7 g|
|fried||210 kcal||30,8 g||8,9 g||2,0 g|
|boiled||166 kcal||25,9 g||6,2 g||2,0 g|
The benefits and taste of chicken liver
Chicken liver is an incredibly useful. It is useful to use for those who suffer from visual impairment or chronic fatigue from overwork or disease of the lungs. In Korea, for example, chicken liver equated to drugs and parous women appointed to restore the body and to other people after serious illness. This is due to the high content of chicken liver folic acid, which restores the immune and hematopoietic systems. It contains a lot of vitamin A which improves vision and purifies the skin.
In 100 grams of chicken liver contains a daily rate of iron for humans, which is useful for increasing hemoglobin. Chicken liver is even used as a medicine for the treatment of anemia. In addition, it also contains phosphorus, calcium, sodium and magnesium.
Chicken liver is used in virtually all countries of the world. That chicken liver has a gentle and pleasant, almost bitter taste. Of particular value delicacies of chicken liver gives the low calorie chicken liver.
How to choose and cook chicken livers
A good liver is brown, clean, smooth and glossy surface without a variety of extraneous inclusions. Quality liver should not contain large blood vessels and blood clots. Poor liver can be determined on a loose consistency, and the presence of foreign inclusions. If it is poorly cleared, it may contain inclusions of fat. If the chicken liver has an orange color – it freezed to much, if falling apart – it more than once thawed.
To Boil chicken liver, it should be dipped in boiling water and boil on medium heat for ten to fifteen minutes. If the piercing knife liver oozing juice transparent color, it means that the liver is ready.