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Offal, nutritional value

26, AGO, 2016

In these last years the offal is of fashion thanks to many cookers that have known reinvent it and give it value. A lot of people love it and much other feel apprehension when hears the word "viscera", but it’s because not are aware of its high nutritional value and besides its versatility.

Offal is very extensive: all those parts of an animal that not are muscle: guts, cartilages, glands... All them with a high value nutritious. Among them, we can distinguish two types of organ meats, red and white, all with large doses of iron and other minerals, vitamins and proteins.

On the one hand the red ones like liver, heart, kidneys and lungs that are an incredible source of iron and vitamins of Group B, such as vitamin B12, which help us to prevent the anemia. On the other hand, this type of viscera also provide vitamins of the Group A and D and minerals as the copper and the potassium. In the case of the white one we talk about brains, testicles and marrow, with a high content in match.

Other parts are feet, trotters, snouts, ears and tripe, which have a lot of collagen, a protein that helps to the protection and transportation of our tissue.

In Avesa we invite you to learn to love the offal, that consumed with moderation and control can be very beneficial in a balanced diet. In our shop you can find testicles, tripe and heart of veal, brains of lamb and liver of pig among others. 

 

 


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