Freework, including poultry hearts, are often treated by us. We consider them to be second -class meat. Meanwhile, we will find in them much more valuable vitamins and healthy ingredients than in wings or thighs.
Poultry hearts, still during the Polish People’s Republic, were a permanent element of the menu on the canteens and in milk bars. It was appreciated that they were cheap and much easier to access in meat stores. Today we know that Poultry hearts are a superfoodto which you should come back. They are a rich source of protein (18 g per 100 g), at the same time with low calorie (153 calories per 100 g). However, this is not their uniqueness.
Poultry hearts contain a lot of iron, vitamin C and a whole set of B vitamins. Zinc and selenium support immunity and thyroid, and coenzyme Q10 inhibits the aging process and supports the heart. Chicken hearts also contain a lot of collagen, which not only affects the appearance of the skin, but also the condition of the joints. With all this, poultry hearts contain much less fat than other offal.
Poultry hearts should be included in their diet by people suffering from anemia. The iron contained in them is easily absorbed by our body, thanks to vitamin C, which facilitates its absorption. There are three times more coenzyme Q10 in chicken hearts than in the liverwhich is why people suffering from joint degeneration should choose them.
B vitamins, contained in poultry hearts, support the nervous system, but also support the eye and brain work. Vitamin A in combination with iron participates in the production of red blood cells. Poultry hearts provide little fat and calories, and at the same time provide a feeling of satiety for a long time. That is why they are recommended for athletes, the elderly and pregnant women.
Contrary to appearances, the amount of dishes that can be prepared from this product is quite large. Poultry hearts can be a base for stew, but they can also be frying with onions and garlic, like . They also taste good in cream, tomato or mushrooms. Poultry hearts can also be grilled and consumed as a crunchy snack or added in this form to salads. Spices such as marjoram or rosemary match them, onion and garlic additions will emphasize their taste. They can also be marinated in mustard, honey or soy sauce with the addition of spices.
Specific, metal flavor can be unrefined from consuming poultry hearts of some. It results from the high blood content in offal, which is a source of iron. To get rid of it, Rinse your heart thoroughly under running water, and soak them in milk for half an hour before heat treatment. If you want the aroma of spices to penetrate deeper into the meat, you can cut each heart in half or chop them into slices. Thanks to this, you will also get rid of blood from inside the offal.
Source; Nowocotuje.pl, Szekier.pl
