Indispensable for Anatolian tables, offal is a source of healing. Experts state that offal products should be consumed with plenty of water due to their high protein content. Since these products, which help to strengthen immunity, have a very sensitive structure, it is necessary to pay attention to hygiene and freshness.
Offal is organ meat obtained from slaughtering animals. Liver, lung, heart, kidney, spleen, tongue and head meat are included in the group of red offal, excluding the carcass, while various tissues and organs such as rumen, stomach, small intestine, crystal, brain, spinal cord are included in the group of white offal. Offal provides many benefits to the body thanks to the vitamins, minerals and rich content it contains.
TOTAL AMOUNT
Thanks to being a storage organ in the body, offal are very rich in vitamin A, B group vitamins (thiamine, riboflavin, niacin, pyridoxine and B12) and iron, zinc, phosphorus and potassium minerals. Thanks to its high protein content, it has a high satiety feature. However, after consumption, it will be beneficial to consume plenty of water to aid digestion. It is a good source of iron. You can increase its bioavailability when consumed with foods rich in vitamin C in individuals experiencing anemia. Liver consumption is often used in nutritional therapy in anemia. In addition to the consumption of offal, consumption of greens with lemon will definitely increase the intake of iron. Thanks to the choline in its content, it is effective in improving the nervous system.
IT MUST BE CONSUMED FRESH
Dietitian Eda Ünal stated that the importance of offal products was especially emphasized during the pandemic period and that they were very effective in strengthening immunity, “However, there are a few important points to be considered. Consumption of offal products can trigger cardiovascular diseases due to their high saturated and fatty cholesterol content. For this reason, individuals with diseases such as hypertension, vascular occlusion, heart failure should not consume offal. Gout is caused by high uric acid in the blood. Purines, which are abundant in organ meats, increase uric acid. For this reason, consumption of offal is a risky situation in patients with gout. Since they are a very sensitive meat by-product, their hygiene and fresh consumption are very important. For a healthy consumption, the liver, heart, kidney can be stored raw for one day, while the brain, tripe, foot and sleeper can be stored in the refrigerator for a maximum of 2 days after boiling.