Organic Chicken Liver Benefits
The picture above might look like it’s something inappropriate, but don’t be fooled because it’s delicious chicken liver 🙂 and it is one of my favorite things to eat.
It was also one of my favorite things when I was growing up. In Russia it’s very common to eat liver, but I don’t think a lot of people here in US like it very much, at least I’ve never met anyone here who does.
It is actually a very healthy food and it has a lot of nutrients and vitamins ( as long as you buy it organic ). Another plus for chicken livers is that even being organic, they are very inexpensive, so if you want to get more better nutrition for you buck, chicken liver is a way to go.
The nutritional profile of liver is very rich, because it’s Amino Acid Score is 145, anything above 100 is a very good quality protein. It is also very low in fat, 2g for one ounce.
Not that I count calories but it is also a very low calorie food, only about 47 calories per serving.
Chicken liver has a lot of vitamins and minerals, but I am only going to mention the one’s that are in greater amounts.
It has a great content of Vitamin A, 80% of your daily need. This Vitamin plays a huge role in vision, bone growth and cell revision. Also if you look in most of the anti aging skin care products you will find a lot of Vitamin A as an ingredient.
Chicken liver is also a great source of Vitamin B12 about 80% of your daily need, which helps to create healthy red blood cells.
It is a great source of Folate ( a natural sours of Vitamin B9 ) 40% of the daily need.
It is a good source of Riboflavin ( Vitamin B2 ) about 30% of the daily need. Riboflavin is great for tissue repair, It is very important to me because of my daily workouts. When you exercise intensively as I do, your body needs the nutrition to recover properly an on time.
The minerals that chicken liver contain the most of is Selenium and Iron.
To me they taste delicious, so it’s hard for me to understand why so many people here in US don’t eat chicken livers.
Tip: Be careful not to overcook them. I’ve learned that cooking your food on low heat will retain the nutrients of the food. I cook them only for about 2 minutes on each side, then take it off the heat and let them stand for about 3 – 5 minutes covered.