The nutritional value of animal organs is highest in these two aspects

Among the foods that people usually eat, animal viscera are rich in nutrients needed by the human body. Therefore, they are often chosen by people. So, what are the nutritional values ​​of animal viscera?

1. Internal organs are rich in iron

Excluding the pale-colored stomach and intestines of animals, most of the internal organs are dark red, especially the liver, kidneys, heart and spleen.

Anyone who knows a little about nutrition knows that eating dark red animal organs, such as liver, can help people with iron-deficiency anemia replenish iron, because the purple-red color of the organs is brought by "hemoglobin". "Hemoglobin" is the reason why the internal organs, muscles and blood are red, and its molecules contain iron. The color of the internal organs is dark because the hemoglobin it contains is higher than the iron content in meat, and the iron in it has a very high absorption and utilization rate. This is also the reason for the folk saying that "pig liver replenishes blood".

For example, when adding complementary foods to older infants, just add a spoonful of liver puree to effectively supply iron and prevent iron deficiency anemia, which is common in infants. In addition to pig liver, chicken liver, duck liver, goose liver, and lamb liver are also good. Duck gizzards, chicken hearts, and pig kidneys are also good. As long as they are dark red internal organs, they can help supplement iron, but liver is easier to puree.

2. Internal organs are rich in vitamins

People also know that liver can help some people improve their eye health, because the content of vitamin A in animal liver is particularly high, far exceeding other foods such as milk, eggs, meat, fish, etc., and can effectively prevent and treat eye diseases such as night blindness, dry eyes and corneal softening. Ancient medical records all mentioned that liver can "replenish blood" and "improve eyesight" because of its high content of these nutrients.

In fact, the nutritional value of liver is more than that. In animals, liver is the main nutrient reserve. It contains all 13 vitamins needed by the human body, among which vitamin A, vitamin D, vitamin B2, and vitamin B12 are particularly high. The protein content of liver exceeds that of lean pork, and it is rich in trace elements such as iron, zinc, copper, and manganese. It is almost the most complete and richest nutrient food in nature. Wild carnivores never give up this important source of nutrition and always eat the liver after hunting.

In addition to liver, animal kidneys also contain a lot of vitamin A and vitamin D, while the content in ordinary meat is very low. In terms of the content of various B vitamins and trace elements, the content of kidneys, hearts and gizzards of poultry is significantly higher than that of ordinary meat. In other words, they are "red meat" with higher nutrient content.