Offal types, characteristics and nutritional values

Offal contains huge amounts of nutrients and is a source of full-value protein, consumed once a week will enrich the diet with valuable vitamins and minerals and will be an interesting variety.

They can be prepared in many ways, and their culinary qualities are appreciated in regional cuisines of many countries and in many reputable restaurants, including in Italy, Germany and France.

Offal nutrition and health properties

Offal is rich in wholesome protein, vitamins and minerals, and their content depends on the type of offal. The liver, brain, kidneys, tongues, hearts and lungs have the highest nutritional value.

Offal is an excellent source of vitamin A, vitamin B12, vitamin B2, niacin, especially in their liver. 100 g of liver covers the daily requirement of an adult for vitamin A and vitamin B12 in more than 1000%, while the richest in vitamin A is veal liver, while the highest content of vitamin B12 is characterized by the beef liver.

Vitamin A has a positive effect on eyesight and relieves inflammation, reducing the risk of diseases caused by oxidative stress and inflammation. In addition, vitamin A improves immunity and has a positive effect on the skin.

Thanks to the content of group B vitamins, offal support the functioning of the nervous system and protect against the development of dementia, Alzheimer’s disease and depression.

The offal also has significant amounts of iron, phosphorus, copper and zinc minerals. Among the offal, the best source of iron is the liver, which 100 g covers the daily requirement of an adult for this ingredient even in 187% (pork liver), thanks to which the liver can have a beneficial effect in the treatment of anaemia and prevent its occurrence.

Despite the content of valuable nutrients, offal is also a source of purines, which contribute to the exacerbation of gout symptoms, which is why people suffering from this disease should limit them. In addition, offal, especially hearts, kidneys, liver, tongues, is rich in cholesterol and saturated fatty acids, which means that they should be consumed in moderate amounts and should not be eaten, among others people with atherosclerosis, hypercholesterolemia

Offal how to buy high-quality offal?

When buying offal, special attention should be paid to their appearance and smell. The sticky surface and foreign smell (non-specific for meat) indicate that the offal is not fresh.

Offal usage in culinary

Offal is a product of very short shelf life, therefore it should be processed immediately after purchase. It is important to thoroughly clean the inedible parts before thorough processing and thoroughly wash them under running water. In addition, it is worth soaking the kidneys in water and boiling several times, these activities should be repeated until the unpleasant odour is removed.

The offal can be used to prepare pastes, stuffing for pancakes, croquettes, dumplings, pasties and pies. You can also stuff meat with offal pastes.

In addition, offal can be an addition to soups and constitute the main dinner dish, e.g. fried liver, stewed liver with onions or apples, stews from stomachs, washes and kidneys, tongues, stomachs and hearts in sauces, cereals with sauce or baked cereals.

Offal in the diet of pregnant women and children

Offal, especially the liver, is not indicated during pregnancy because of the high content of vitamin A. Its excess in the diet of a pregnant woman may cause birth defects. In addition, offal is not recommended for pregnant women due to the possibility of accumulating toxins. Also, therefore, they should not be consumed by children.