Calf's Liver
Available year-round, lovers of calf's liver hold this food in very high regard not only for its tremendous storehouse of nutrients but for its delicious taste and texture.
Calf's liver is less likely to have the accumulations of toxins such as pesticides, hormones and antibiotics found in the liver of older animals. Selecting organic calf's liver provides the greatest assurance that the liver is free of these toxins. Calf's liver also is more tender and has better flavor than beef liver.
Health Benefits
Calf's liver is an exceptionally nutrient-dense food as it is an excellent source of vitamin B12, vitamin A, copper, folate, riboflavin, and selenium; a very good source of zinc, vitamin C, protein, niacin, and phsophorus; and a good source of vitamin B5, vitamin B6 and iron. Although calf's liver is also high in cholesterol and saturated fat, its concentration of so many beneficial nutrients makes it an extremely healthful food. Here are some of the most important reasons why individuals who eat meat should make calf's liver a frequent choice.
Cardiovascular Benefits
First of all, calf's liver is a very good source of protein, providing 49.1% of the daily value for protein in just 4 ounces. In addition to being a very good source of protein, calf's liver is an excellent source of vitamin B12, folate, and riboflavin, as well as a very good source of niacin and a good source of vitamin B6.
Nutritional Profile
Calf's liver is an excellent source of the minerals copper and selenium as well as an excellent source of vitamin A, vitamin B2, vitamin B12 and folate. In addition, it is also a very good source of protein, vitamin C, zinc, niacin and phosphorous and a good source of vitamin B5, vitamin B6, and iron.
History
Cows and calves were first domesticated for beef in the regions of Greece and Turkey about 4,000 years ago. It was not only the muscular parts (the meat) of cows and calves that were consumed, but also the organs, including the liver. Cows and the food that they provide have been revered in many civilizations throughout history, even being considered sacred in India and some parts of Africa.
Today, calf's liver is part of many different cuisines throughout the world. In European countries, including Italy, France, Austria and Germany, it is considered a delicacy. Fegato alla Veneziana (liver and onions) is one of the most famous dishes in the culinary history of Venice, Italy. Calf's liver also plays an important role in Jewish cooking with chopped liver being a very popular and traditional food in this cuisine.
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