When we look for products that can enrich our daily diet, we usually choose various types of fruits and vegetables. It is also worth taking a closer look at another, unappreciated hero that will work well in virtually any diet – poultry liver. Few people know that it is a real health bomb.
Beef liver seems to be a somewhat forgotten ingredient today, but that is slowly changing. No wonder, because it is a real superfood that can have a positive effect on the entire body.
This piece of beef contains heme iron, the most absorbable form of iron, which improves oxygen transport in the body and can prevent anemia. In addition, it is also a source of vitamin B12 – particularly important from the point of view of the nervous system.
Zinc and selenium present in beef liver regulate the proper functioning of the thyroid gland and the immune system. We also cannot forget about vitamin A (retinol), which also supports immunity, as well as healthy skin and eyesight.
Beef liver also contains coenzyme Q10 – responsible for the proper functioning of mitochondria and appropriate energy levels.
All this makes beef liver a product with a comprehensive positive impact on our health. When it comes to migraines and headaches, coenzyme Q10, as well as iron and B12, support brain oxygenation and cellular metabolism, are of great importance here.
In turn, vitamin A, zinc and selenium have anti-inflammatory properties, which is certainly important in the case of, among others: rheumatic pain.
The question remains – Who should eat beef liver? It’s safe to say that this is an ingredient that is good for almost everyone.
It can be particularly helpful for people:
- struggling with anemia,
- people suffering from hypothyroidism and Hashimoto’s disease,
- chronically tired,
- suffering from migraines,
- suffering from rheumatoid arthritis.
Importantly, moderation is important when consuming beef liver. It is best to eat it 1-2 times a week.
Do you want to reach for this superfood? Check out the recipe for beef liver in marinade.
Ingredients:
- 1.5 kg of beef liver,
- 500 ml of milk,
- a teaspoon of oregano,
- a teaspoon of garlic powder,
- a teaspoon of sweet pepper,
- 50 ml of water,
- 30 ml soy sauce,
- 15 g of garlic,
- a teaspoon of salt,
- a teaspoon of black pepper,
- 30 ml of oil,
- 1 onion,
- 1 green pepper,
- 1 red pepper,
- 100 g tomato sauce
- 100 ml of water.
Cut the beef liver into pieces. Pour in the milk and leave to soak for about 30 minutes.
Mix all spices (oregano, garlic powder, sweet pepper, soy sauce, garlic, salt, pepper) with 50 ml of water.
Strain the milk, mix the liver with spices. Put it in the pan and fry. Add the chopped onion and both peppers to the pan. Mix, cover and simmer in the pan for 30 minutes.
Then add tomato sauce and remaining water and cook for 15 minutes.
Source: Terazgotuje.pl
