Liver: Benefits And Harms

The liver is a by-product that differs significantly from cattle meat in terms of its chemical composition and structure. It is actively used in cooking to create pates, liverwurst, canned food, and pie fillings. The liver is considered a medicinal product because it has anti-anemic, immunomodulatory, renoprotective, antidepressant, and anti-inflammatory effects on the body.

Humanity eats liver from various animal species: birds (chicken, turkey, duck, goose liver), cows (beef liver), pigs (pork liver), and fish (cod liver).

Nutritional value of the liver

The liver of any animal contains a large number of nutrients and complete proteins. The product contains 70 – 75% water, 17 – 20% proteins, 2 – 5% fats; the following amino acids: lysine, methionine, and tryptophan. The main protein, iron protein, contains more than 15% of iron, which is necessary for the synthesis of blood hemoglobin. Thanks to copper, pecinau has anti-inflammatory properties.

Lysine is an essential amino acid that affects the digestibility of proteins, the condition of our ligaments and tendons depends on it, this amino acid helps to absorb calcium and prevents osteoporosis, atherosclerosis, strokes, and heart attacks. Lack of lysine can lead to impotence.

Tryptophan is essential for quality sleep and the elimination of anxiety. Methionine, together with choline and folic acid, prevents the formation of certain types of tumors. Thiamine (vitamin B1) is an excellent antioxidant that protects the human body from the effects of tobacco smoking and alcohol consumption.

The liver contains phosphorus, magnesium, zinc, sodium, and calcium. Vitamins B, D, E, K, β-carotene, ascorbic acid. Ascorbic acid (vitamin C) has a positive effect on the kidneys, improves brain function, and supports vision, smooth skin, healthy teeth, and hair.

Benefits of certain types of liver

  • Cod liver. The most useful of fish livers are cod liver. Its benefit is that it helps us maintain our eyesight due to vitamin A.Similarly, vitamin A supports the good condition of our hair, teeth, and skin, has an immunomodulatory effect, and keeps our attention and mental abilities in good shape. The amount of vitamin D contained in the cod liver is very high, only fish oil contains more.

    Cod liver oil helps pregnant women. Thanks to the consumption of cod liver by a pregnant woman, the baby develops increased immunity to various diseases. Although the calorie content of cod is three times higher than that of sturgeon, doctors used to treat heart disease with cod caviar and liver, and anemia with sturgeon caviar.

    The caloric content of canned cod liver is 613 kcal per 100 g of product.

  • The benefits of beef liver. Beef liver is also rich in vitamins B and A, useful for diseases such as kidney disease, infectious diseases, various injuries and burns, diseases of the central nervous system, and in the prevention of myocardial infarction. Beef liver dishes are also useful and promote hemoglobin regeneration, boosting immunity. The caloric content of beef liver is 100 kcal per 100 g of product. 
  • Chicken liver. Chicken liver is rich in folic acid, which is beneficial in supporting our blood and immune systems. The amount of folic acid decreases faster with regular alcohol consumption.

Harmful effects of liver consumption

Despite the usefulness of the liver, excessive consumption of this product can be harmful to the body. The liver contains extractive substances that are not recommended for use by the elderly. People with high blood cholesterol should not consume this product, as 100 g of liver already contains 100 – 270 mg of cholesterol. It is a well-known fact that high cholesterol can lead to angina pectoris, myocardial infarction, and strokes.

Only liver obtained from healthy animals fed in the right way can be eaten.

If the cattle were raised in environmentally unfavorable areas, they were prone to various diseases, ate “chemical feed”, and should not eat liver.

Avatar photo

Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Dinner: A Delicious and Quick Zucchini Recipe

Lose Weight and Speed up Your Metabolism: A Study Shows How it Works