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Can offal products be found in a healthy diet?

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Can offal products be found in a healthy diet?

Offal products were the main ingredient in the dishes of our ancestors, but nowadays they are consumed in much smaller quantities. Their great advantage is their very low price, which is why they are generally considered to be products of lower quality. But nothing could be further from the truth! In fact, they contain a wide range of vitamins and minerals, and when properly processed, they can be a true delicacy.

Table of Contents

1. What are the victims?

The most commonly consumed organs are the heart, liver, kidneys, stomachs, brains, mucous membranes or flaxseeds. Usually, the feed comes from cows, pigs, lambs, ducks, geese and chickens. The composition of the feed depends on a number of factors, including the animal's age, species, type of breeding and level of fattening. The meat of older animals will contain more fat and less protein than that of younger animals.

2. Does a healthy diet have room for victimization?

It should be borne in mind that, like all meats, cereals are high in saturated fats (mainly vitamin B1, B2, B6 and folic acid), minerals (iron, zinc, magnesium, calcium, phosphorus), fat and high-quality protein. They determine their health and taste values. It is important to remember that cereals, like any meat, are also high in satiated fats, which should also be severely restricted in a healthy diet. They also contain high levels of cholesterol, which is another major cause of obesity among pregnant women, as well as the fact that pregnant men and pregnant women are only dependent on the nutritional value of these fats.

3. Examples of dishes using prey

The ingredients in curry sauces, cupcakes, tomatoes, cauliflower, chrysanthemum, and mustard sauces are perfectly combined with vegetables and cassava, pasta, and rice.

4. Poultry liver with asparagus beans in chrysanthemum sauce (6 servings)

Ingredients: 500 g of poultry liver, 400 g of beans of asparagus, ?? 300 g of Greek yogurt, 300 grams of macaroni penne, 200 g of onion, ¢ 200 g red pepper, ¥ 200 g carrot, ‡ 150 g of green preservative, ‬ 10 g of garlic, ̊ 30 g of rapeseed oil, ̨ 30 g wheat flour, ̋ 20 g of tarte, • 3 g of dried carrots, ̇ 2 g of butter.

5. Chicken liver paste with dried tomatoes

Ingredients: 500 g of poultry liver, 100 g of onions, ?? 40 g of dried tomatoes, ‡ 30 g of olive oil, ‬ 5 g of garlic, ̊ 4 g of dry thyme, ̨ pepper, salt for flavoring.

6. Poultry heart curry with rice and vegetables (4 servings)

Ingredients: 1 kg of poultry hearts, 500 ml of chicken broth, ?? 400 ml of fresh coconut milk, 300 g of carrots, ¢ 200 g of pepper, ‡ 200 g onion, ¥ 200 g rice, ‬ 30 g of olive oil, ̊ 15 g of garlic, ̨ 12 g of fresh peppermint, ̋ 6 ml of lemon juice, ̇ 3 g of turmeric, • 2 g of curry, ‚ 2 g laurel leaves, ƒ 2 branches of chili,  4 grains of salt,  4 g of chili pepper according to the recipe.

7. Duck stomachs in cup sauce with grated cheese (4 servings)

Ingredients: 1 kg of duck's stomachs, 400 ml of cream 12%, 240 g of garlic cask, ?? 200 g of onion, ¢ 60 g of cup, ‡ 30 g of flour, ¥ 3 leaves of laurel, ̇ pepper, salt for flavoring.

8. Bottles of beef in tomato sauce

Ingredients: 1 kg of raw beef flakes, 700 ml of tomato paste, 300 g of carrots, 160 g of parsley roots, 100 g of root celery, 50 g of nutmeg, 20 g of eggplant, 2 laurel leaves, 4 g of English herbs, 6 g of fresh parsley, pepper, salt as desired. Method of preparation 1. Wash the flakes and soak them in moisture.

9. It's a matter of eating or not eating

Details are a rich source of vitamins and minerals, but they are not essential in the diet because they can be obtained from other products. However, there are situations in which these ingredients work very well. One of them is anemia Iron in dumplings absorbs much better than iron in plant products.
Source

Biel W., Czerniawska-Piątkowska B., Kowalczyk A., Offal Chemical Composition from Veal, Beef, and Lamb Maintained in Organic Production Systems, „Animals” 2019, 9(8), 489.
Przygoda B. et al., Witaminy, Normy żywienia dla populacji Polski i ich zastosowanie, pod red. Jarosza M., Warszawa 2020, 171–273.
Zych P., Szostak-Węgierek D., Dieta paleolityczna. Część II. Porównanie z dietą śródziemnomorską, „Nowa Medycyna” 2014, 28–35.