Liver (food)
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The liver is a large organ in which numerous metabolic and detoxification processes take place in the body (see also the article on the organ liver ). In addition, it secretes the bile necessary for fat digestion , which is also responsible for the slightly bitter taste of the liver. It is to the innards counted and contains large amounts of vitamin A , B1 , B2 and B12 , C and D .
Types of livers
The best tasting livers come from young animals such as veal , lamb or deer , rabbits , goose and duck . Pork and beef livers as well as chicken , turkey and rabbit are also used in gastronomy and in the kitchen.
- Calf liver
Veal liver can be recognized by its light brown color and smooth cut. It's quite tender, mild in taste and about three times as expensive as beef liver. The cholesterol content , as with other offal with 300 mg per 100 g significantly higher than in lean meat. The fat content is 4.14 percent, of which 60 to 70 percent come from phospholipids .
- Deer boar
is a delicacy made from venison , it is treated like veal liver in the kitchen.
- Beef liver
The liver of the beef is reddish-brown and tastes strong, sometimes a bit bitter. It becomes milder if you put it in milk for a while. Because of the accumulation of heavy metals , the livers of cattle that are more than 24 months old are no longer marketed as food.
- Pork liver
The pork liver is dark brown, somewhat coarser in the cut and very hearty in taste.
- Poultry liver
Livers of chicken and turkey are common, and more rarely of goose and duck.
One specialty is foie gras , a fatty liver of geese and ducks made with pasta or cams . Today, this type of fattening is widely regarded as cruelty to animals in Germany, Austria, Switzerland, Finland, Poland and other European countries and is therefore prohibited by animal welfare laws in these countries .
- Cod liver
As cod liver refers to the liver of a cod , the most in its own juice (oil), seasoned with bay leaves and pepper is available in canned or glasses.
| Components per 100 g of liver | unit | Calf liver | Beef liver | Pork liver | Sheep liver | RDA |
|---|---|---|---|---|---|---|
| humidity | G | 71 | 70 | 72 | 70 | - |
| Protein (protein) | G | 19th | 19.5 | 21st | 21st | - |
| fat | G | 4.1 | 3.4 | 5.0 | 4.0 | - |
| Glycogen (liver starch) | G | 4.1 | 5.3 | 1.0 | 3.0 | - |
| Minerals | G | 1.4 | 1.5 | 1.4 | 1.4 | - |
| sodium | mg | 87 | 120 | 77 | 95 | - |
| potassium | mg | 316 | 330 | 360 | 282 | 14-18% |
| Calcium | mg | 9 | 6th | 7th | 4th | 0.5 - 1.1% |
| magnesium | mg | 19th | 21st | 23 | 20th | 5.1 - 6.1% |
| iron | mg | 8th | 7th | 18th | 12 | 50-114% |
| phosphorus | mg | 306 | 350 | 410 | 364 | 44-59% |
| copper | mg | 6th | 3.2 | 1.3 | 7.6 | 130-760% |
| manganese | mg | 0.28 | 0.33 | 0.30 | 0.30 | 14 - 16.5% |
| Vitamin A | mg | 28 | 18th | 36 | 9.5 | 1190 - 4500% |
| Vitamin B 1 | mg | 0.28 | 0.30 | 0.33 | 0.36 | 25-32% |
| Vitamin B 2 | mg | 2.6 | 3.0 | 3.2 | 3.3 | 186-236% |
| Vitamin B12 | µg | 62 | 67 | 40 | - | 1600-2680% |
| vitamin C | mg | 35 | 32 | 23 | 31 | 29-44% |
| Vitamin E. | mg | 0.24 | 0.74 | 0.56 | - | 2.0 - 6.2% |
| cholesterol | mg | 360 | 260 | 350 | 312 | - |
| Calorific value | kJ ( kcal ) | 549 (130) | 547 (130) | 549 (130) | 558 (132) | - |
preparation
In preparation, livers should be carefully cleared of vessels and connective tissue and (with the exception of poultry livers) skinned. To do this, they are briefly scalded with hot water, which makes the skin easier to peel off. Larger livers are cut into strips or slices. To prevent it from becoming tough, the liver can only be cooked briefly and only salted afterwards.
Liver is usually fried , but it can also be baked , deep-fried or steamed . Typical liver dishes are liver Berlin style , sour liver (in southern Germany) and fegato alla veneziana . Liver is also used as a component of pies , terrines , fillings , liver sausage and, especially in southern Germany, liver dumplings and liver spaetzle.
It is recommended not to consume foods containing raw pork liver because of the risk of contracting hepatitis E.
Web links
Individual evidence
- ^ Food lexicon . 2 volumes, Behr-Verlag, ISBN 3899471652 , page 899
- ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, Vienna 1975, p. 373 .
- ↑ Bavarian State Ministry for the Environment and Consumer Protection : Heavy Metals in Food. In: vis.bayern.de . Retrieved February 19, 2019 .
- ↑ With reference to the corresponding European Directive 2008/100 / EC (PDF) of the Commission of October 28, 2008 amending the Council Directive 90/496 / EEC on the nutritional labeling of foods with regard to the recommended daily allowances, the conversion factors for the energy value and of definitions.
- ↑ Fabienne Riklin: There is a risk of hepatitis lurking in the Mortadella liver sausage In: tagesanzeiger.ch , October 23, 2018, accessed on October 23, 2018.