Свиное сердце гораздо мягче говяжьего аналога.It contains many valuable vitamins and trace elements, so it is often used in cooking. It is usually served boiled, fried, stewed or baked. To date, there is a fairly large number of different recipes, according to which you can quickly cook a tasty and nutritious pork heart. The benefits and harms of the product will be discussed in this article.
Сердце свиньи представляет собой субпродукт, colored in dark red. As a rule, its weight varies in the range of 350-500 grams. This product has a dense, but at the same time quite soft structure. It is almost entirely composed of muscle tissue. At the same time, its upper, thickest part is covered with a fat layer.
Pig heart (health benefits will bediscussed in today's article) has a fairly balanced composition. It contains a relatively large amount of vitamins PP, E, C and B. It is also considered a good source of potassium, iodine, phosphorus and iron. Plus, it contains a sufficient concentration of easily digestible protein and valuable amino acids.
Nutritional value of 100 grams of this product.measured by the amount of nutrients it contains. It contains 16.2 g of proteins, 4 g of fats and 2.6 g of carbohydrates. At the same time, the energy value of 100 grams of pig heart is about 118 kilocalories.
This product is recommended systematically.use people who have problems with the functioning of the cardiovascular system. It is considered an excellent prevention of anemia and allows you to increase the concentration of hemoglobin in the blood. He is also advised to include in the diet of older people and those who are often subjected to nervous overload and stress. Cholecystitis also shows a pig heart.
The benefits and harm to humans are due to hisrich in vitamin and mineral composition. In moderation, this valuable animal product is not capable of causing damage to our health. The only contraindication to the use of pork heart may be its individual intolerance.
This by-product can be stewed, fried orbake in the oven. Boiled pork heart, whose benefits and harms are discussed a little higher, serves as an excellent basis for various salads. Some housewives cook it with gravy, which is well combined with pasta and crumbly cereals. Quite tasty braised pork heart with any mushrooms, potatoes, cabbage and other vegetables.
The stuffing made from this offalstuffed with zrazy, pancakes and savory patties. Incredibly tasty and fragrant pork heart is obtained with garlic gravy or carrot and onion roast. Boiled potatoes, rice or wheat porridge are great as a side dish for such dishes. At the festive table you can submit a hearty salad from the heart with the addition of mushrooms, pickled onions and sweet Bulgarian pepper.
In the conditions of industrial production, all sorts of pies and sausages are made of it. In addition, it is often mixed with the trachea, lungs and liver for the manufacture of the so-called liver.
As mentioned above, pig heart, benefit andthe damage of which is described in detail in today's publication is often used as a basis for preparing hearty and nutritious dishes. From it you can relatively quickly make a simple, but very tasty salad. To pamper your family with such a snack, check in advance if you have all the necessary ingredients on hand. This time you will need:
Additionally, make sure that at the right moment in your kitchen there is a small amount of good vegetable oil, salt and pepper.
As you may have guessed, the basis of this simple andsurprisingly tasty salad is a pork heart (the benefits and harms of the product are discussed in detail just above). Therefore, you need to start the process with it. The by-product is washed in cool water, wiped with paper towels and cleaned of films. After that, it is immersed in a pot of salted boiling water and boiled.
Pig heart prepared by this methodcooled, cut into small pieces of arbitrary shape and sent to the bowl. After that, add to it a cleaned and chopped blue lettuce. Chopped celery sticks and coarsely chopped tomatoes are also placed there. All this is salted, peppered, filled with any vegetable oil and gently mixed, trying not to damage the pieces of vegetables. After that, the finished salad is decorated with fresh herbs and served on the table.
