Calorie beef heart. Chemical composition and nutritional value

Beef heart in its composition and properties differs little from meat, therefore it is classified as an offal of the 1st category. When choosing a heart, one must take into account its size - if it is large and weighs about two kilograms, then most likely the animal was an adult or even old. It follows from this that such a product will need to be given a longer heat treatment, and its taste will not be so delicate. It is also very important to properly cut the heart before cooking. On a beef heart, especially if the animal was old, there is a lot of fat that needs to be removed. We also do not forget about the vessels and blood clots that are always inside the heart, we also carefully remove them and wash the meat base.

The benefits of beef heart

There is a lot in the heart muscle, which favorably affects the functioning of the cardiovascular system. The content of iron exceeds one and a half times the same indicator in meat, and vitamins of group B 6 times. In addition to these vitamins, the product also contains vitamins K, E, and A. The protein contained in the heart of cattle is highly nutritious and easily absorbed by the body. This determines the benefits of beef heart for the elderly, children, adolescents and dietary nutrition after major surgical interventions.

Calorie beef heart and how to cook it

As mentioned above, before cooking, the heart should be properly cut - this will provide the dish with a pleasant taste and softness. Do not forget that when cooking, the first water, after it has boiled for 10 minutes, must be drained. If you want to achieve transparency of the broth, then half an hour after the water has boiled for the second time, it should also be drained.

The feature of this product is that with a low calorie content (only 97 kcal per 100 g of product), it has excellent nutritional value, so nutritionists recommend eating boiled beef heart in the morning, which will ensure satiety until lunch. The calorie content of boiled beef heart is about 90 kcal per 100 g.

But dishes made from beef heart are good not only for breakfast, they can be a wonderful, hearty and tasty main dish for lunch. For example, beef heart stewed with vegetables. The classic recipe includes the following ingredients: heart, onion, carrot, sweet pepper and tomato. such a stewed beef heart is 108 kcal per 100 g.

Beef heart is an offal belonging to the first category and is widely used in cooking. It can be used by adults and children, pregnant women and the elderly.

This product has excellent taste and is used in boiled, fried and baked form. But it must be borne in mind that beef heart brings invaluable benefits to the human body, subject to proper processing and moderate consumption.

What nutrients are found in beef heart?

The beef heart is not only not inferior in usefulness to meat, but in a certain sense surpasses it in these qualities. This is due to the high content in the product of the following trace elements necessary to ensure the normal functioning of the body:

Vitamins of groups A and B;

Biotin;

Ascorbic acid;

Niacin equivalents;

calcium and potassium;

magnesium and sodium;

Sulfur and phosphorus;

manganese and iodine;

zinc and copper;

cobalt and molybdenum;

Chrome and selenium.

Due to its rich biochemical composition, beef heart is often included in nutrition programs for people involved in sports. And also the product is an integral part of the diet when the body is weakened and during periods of recovery after illnesses.

Nutritional value and calorie content of the product

Beef heart is characterized by low calorie content. 100 g of the product contains only 96 kcal. Eating this dish allows you to get:

Up to 35% proteins;

6 to 7% fat;

Up to 1% carbohydrates.

Calculations are given in relation to the daily need of the body for the listed elements.

Since beef heart is high in protein, the product should be combined with others in such a way as to avoid oversaturation with this component.

Beef heart: the benefits of the product for the human body

Saturates cells and tissues with essential trace elements, and restores protective functions;

Compensates for the lack of a number of amino acids that the human body is unable to produce, and can only be obtained from animal food;

Stimulates the processes of transporting useful substances to organs and tissues;

Promotes easy digestion of proteins;

Compensates for iron deficiency in the body, which helps to increase hemoglobin levels and avoid anemia and oxygen starvation;

Restores the biological balance of minerals in the body;

It has a beneficial effect on the composition of the blood;

Normalizes the work of the heart;

Removes “bad” cholesterol from the body and improves the condition of blood vessels, which contributes to the normalization of blood pressure indicators;

It has a beneficial effect on the central nervous system;

Allows you to easily get rid of extra pounds due to low calorie content and high content of vitamins and trace elements;

Strengthens bone and cartilage tissue;

Improves sexual functions in men and promotes sperm motility;

Stimulates the growth of muscle mass during active sports;

It helps the full growth and normal development of the organs and systems of the child.

In addition, beef heart will bring great benefits to a pregnant woman and a growing fetus. The active components of this product will help increase the resistance of the future mother's body to diseases and protect against viruses and infections, and are necessary for the normal intrauterine development of the baby.

Beef heart: possible harm

Beef heart will not harm the human body if consumed in moderation. In cases where this tasty and healthy dish is present in the diet too often, it threatens with such negative consequences:

Violation of metabolic processes;

Oversaturation of the body with protein, which can lead to deterioration of the bone tissue;

Increased fragility of capillaries;

Excess cholesterol in the blood;

Jumps in blood pressure;

Problems in the work of the cardiovascular and digestive systems;

The appearance of osteochondrosis and sciatica.

With special care, offal should be consumed if there are problems in the functioning of the digestive tract, as this can lead to a deterioration in the condition.

How to choose beef heart

You can only benefit from eating beef heart if it is fresh and of high quality. How to choose a product suitable for cooking various dishes? First of all, it is recommended to give preference to a chilled heart rather than a frozen one, this will allow you to better study the offered product.

It is no secret that the quality of meat directly depends on the age of the animal. Before making a purchase, you need to pay attention to a number of nuances:

- The size and weight of the product. On average, the mass of the heart ranges from 1.5 to 2 kg. In the case when the organ is too large and massive, this indicates that the animal at the time of slaughter was quite old or even old.

- Body color. As a rule, a quality product has a red-brown tint, rich, but not too dark.

- The smell of the product. The beef heart should have a light, slightly sweet flavor that is characteristic of fresh meat. In cases where the product has a very noticeable smell of "slaughter", it is advisable to question its freshness.

- Amount and color of fat. The heart of a young animal is moderately covered with fatty layers that have a yellowish tint. In cases where there is too much fat and its color is more saturated, this also indicates an advanced age of the individual.

- Product structure. Beef heart suitable for consumption should have a uniform surface without stains, plaque and damage.

— Reaction to mechanical impact. A high-quality product has an increased density and, after pressing, quickly restores its original shape.

- Package. It is better not to purchase products wrapped in film. This prevents air from entering and often causes the meat to "suffocate".

Product handling and storage rules

Before preparing any dish using a beef heart, it is necessary to properly process the product. To do this, you will need to do the following:

1. Remove fat layers from the inside of the organ.

2. Remove blood clots and vessels.

3. Thoroughly rinse the heart in plenty of cool running water.

4. Cut the product into large pieces and soak in cold water for several hours.

5. When soaking, change the water several times.

6. Boil the heart for 1.5-2 hours, remembering to regularly remove the foam.

7. During the cooking process, change the water every half an hour.

When purchasing a frozen heart, it can be stored in the freezer for up to 1 year. Chilled offal should be immediately placed in the refrigerator for no more than 2 days.

Beef heart is an inexpensive and healthy product that can be used both as a main course and included in various culinary masterpieces.

Pork heart is a meat by-product of the 1st category, recommended as a diet for people with various diseases of the nervous system, with anemia, as well as for those who are daily subject to heavy physical exertion. Today we’ll talk about the benefits and harms of a pig’s heart, as well as calorie content, and give recipes for preparing an offal.

What is the calorie content and nutritional value of the pig heart?

The pork heart is a dense muscle tissue, its average weight is 350-500 grams. It contains very little fat in its composition - only 4 grams per 100 gram serving of meat. Carbohydrates here are 2.6 g, but proteins in this offal contain about 16 g. This composition makes pork heart useful for adolescents, the elderly and athletes. Pig heart calories - 101 kcal per 100 g

Pig heart - good

The composition of the by-product is saturated with vitamins, trace elements, amino acids. This meat is especially useful for the nervous system, since it contains B vitamins in a wide range. The essential amino acids contained in the offal are histidine, isoleucine, leucine, threonine, tryptophan, phenylalanine, valine and others. The body does not synthesize these substances on its own, they can only be obtained with food. Omega-3, Omega-6 fatty acids, as well as arachidonic and linoleic acids are also present in a small amount. Micro and macro elements that make up the pig heart are potassium, sodium, magnesium, sulfur, calcium, phosphorus, manganese, chlorine, copper, zinc and others. Selenium is also present here - a powerful antioxidant that prevents the formation of cancer cells. It is useful to include pig heart in the diet in order to lose weight, recover faster from illnesses and operations, build muscle mass, and improve blood composition.

Pig heart harm

Pig's heart has no contraindications. The only thing that readers of "Popular about Health" need to know is that this offal is rich in protein, and its excess in the body is harmful. If you constantly eat a lot of protein foods, a large load on the kidneys is created, gout develops, and the risk of developing diabetes increases. The diet should be varied, because everything is good in moderation.

Pig heart recipes

A variety of snacks and dishes are prepared from this offal - salads, pies, meatballs, goulash, casseroles, pates. Today we will share with you some recipes.

Goulash

Ingredients: pork heart - 2 pcs.; carrots - 3; bulbs - 3; Bulgarian pepper - 1; laurel leaf - 2; ground pepper, salt.

First, prepare the offal - wash it, soak it in cold water for at least 2 hours, then clean it of fatty growths and films, remove the vessels. Cut the meat into small cubes and send to fry in a pan. Peel the carrots, chop into strips. Finely chop the onion, remove the seeds from the pepper and cut into strips. When the meat is lightly browned, add the vegetables to it and sauté them on the fire. Salt, add spices. Now you need a thick-walled pan or ducklings. Put all the ingredients in it and pour in 2 cups of water. Goulash should be stewed for at least an hour and a half. The heart of a piglet cooks faster, an adult pig takes longer. Test the meat for doneness after an hour. When it becomes soft, turn off the heat. To get a thick gravy, you can add a little flour shortly before the end of the stew.

Pig's heart in a sleeve with potatoes and vegetables

Ingredients: pork heart - 2 pcs.; potatoes - 600 g; bulbs - 2; carrots - 2; salt, sour cream - 100 g; mayonnaise - 50 g; parsley and dill (several branches each); ground pepper, garlic.

Cooking pork heart. After soaking in cold water, cut the offal into circles, like a sausage, beat with a hammer on both sides, rub each piece with spices and salt and leave to marinate for about an hour. In the meantime, you can peel the potatoes and vegetables. We cut the potatoes into thin slices, carrots into circles, onions into rings. Finely chop the greens, chop the garlic in a convenient way.

Mix garlic, herbs, sour cream and mayonnaise. Salt the potato slices and add sour cream sauce to it, mix. Take a medium baking dish and line it with foil. We spread vegetables at the bottom, sliced ​​​​potatoes in sauce on top, and lay out the heart on the surface. Now you need to properly seal everything with foil in several layers so that the steam remains inside. We send the form with products to bake at a temperature of 180 degrees for an hour and a half. When the time is up, it is recommended to cut the foil so that the heart is browned in the open. This dish will definitely not leave anyone indifferent. It is juicy, fragrant, tasty, satisfying and beautiful. It is quite possible to serve it even for a holiday, guests will be delighted.

We talked about the beneficial properties of the pig's heart, cooking. The product can not only be stewed and baked, but also fried, boiled. By the way, many people like to eat a heart boiled in water with spices. It will replace any sausage, in addition, boiled offal contains maximum benefits and a minimum of calories. From it you can cook delicious salads with various vegetables. Protein foods are best paired with vegetables. So if you have not yet used this offal in your menu, we recommend that you do it, because it is much healthier than meat, but it costs less.

Beef heart is a food product of animal origin belonging to the first category of offal. In terms of nutritional value, it is almost equal to meat, and its taste qualities are highly valued in cooking. The heart of beef is a thick red-brown color, composed of muscles and has a very elastic texture. Its widest part is covered with a thick fatty layer. The widespread use of beef heart in cooking is due to its benefits to the body, but the abuse of this product can also be harmful.

In ancient times, people believed that eating beef heart could cure heart disease. And they were not far from the truth: despite the skepticism of modern man towards alternative medicine, its positive properties are widely used to improve health. But what exactly is the benefit of beef heart, and what harm can the abuse of this product cause?

Beef heart contains a lot of protein, which makes it an excellent source of building material for the body. Children, teenagers and athletes, especially those who want to build muscle mass, it is advisable to include it in their diet.

This product is a real storehouse of nutrients: the iron content in it is twice as high as in beef itself. It also contains a lot of copper, magnesium and zinc, which help strengthen blood vessels. This is very important for the elderly, who often suffer from problems with the circulatory system.

Another good quality of beef heart is the high content of B vitamins, which help the body cope with stress and overwork and are involved in hormonal regulation. This by-product contains several times more B vitamins than beef.

Finally, beef heart is ideal for people who are watching their figure or want to lose weight: it has a relatively low calorie content and does not contain carbohydrates. This allows losing weight not to give up meat food during the diet.

Important: beef heart is very useful for pregnant and lactating women. It allows you to make up for the lack of essential substances in the body and prevent beriberi and anemia, which young mothers often encounter during childbearing.

Compound

The benefits of beef heart for humans are completely determined by its rich composition.

Calorie beef heart and the content of proteins, fats and carbohydrates in 100 grams of the product:

9 health benefits of beef heart

1. Strengthens the cardiovascular system

   The improvement of the circulatory system is due to the high content of zinc and magnesium: zinc helps to strengthen the heart muscle and vascular walls, and magnesium is necessary in the intracellular mechanisms of regulation of heart contractions.

2. Promotes weight loss

   A small energy value makes beef heart an ideal product for the diet of people who want to get rid of extra pounds. In addition, due to the zero glycemic index, it can be safely consumed in diabetes.

3. Regulates the balance of minerals in the body

   The beef heart contains many micro and macro elements that are vital for the normal functioning of the body. Its use contributes to both maintaining the mineral balance and its recovery after illnesses. It is recommended for the elderly as a prevention of sclerosis and osteoporosis, which often occur due to a lack of minerals.

4. Increases stress resistance

   The body's ability to effectively withstand stress largely depends on the presence of B vitamins. The inclusion of beef heart in the diet will prevent their shortage and reduce fatigue, as well as prevent the development of chronic fatigue syndrome.

5. Helps improve appearance

   The quantity and variety of vitamins and minerals significantly strengthens the structure of the outer integument. The skin stops peeling, due to increased blood circulation, the complexion improves, the nails become stronger, without white spots, hair loss decreases.

6. Accelerates muscle recovery and growth

   A large amount of proteins provides the body with a huge amount of building material, due to which muscle growth or their recovery after microdamage (for example, during a hard workout) is accelerated. This is very important for athletes, children and teenagers.

7. Increases hemoglobin

   Due to the high iron content, beef heart increases the concentration of hemoglobin in the blood. At the same time, the amount of oxygen carried by it increases, which benefits the entire body. For this reason, doctors recommend using the heart for anemia.

8. Strengthens the immune system

   The presence of vitamin C, as well as the combination of vitamin B6 and chromium, help strengthen the immune system and enhance the regenerating properties of tissues. The body becomes less vulnerable to infectious diseases and repairs damage faster.

9. Improves digestion

   It normalizes the acid-base balance of the body, improves metabolism and stimulates the activity of the digestive tract. Helps to get rid of intestinal disorders caused by weak peristalsis or lack of vitamins.

How to choose

To make a beef heart dish truly tasty and healthy, you need to choose a fresh and high-quality product. It should be bought in verified places where sanitary standards and storage conditions are observed. The heart of a young animal is best. It must have the following features:

nice smell;

blood red-brown color without plaque and spots;

blood clots in the chambers;

elasticity: fabrics should immediately restore their shape when pressed.

A chilled heart is preferable to a frozen one: in this form, all its beneficial properties remain in place, but you can not keep it in the refrigerator for more than two days. For longer storage, the product will have to be placed in the freezer.

How useful to cook

Beef heart does not often appear on the daily menu, despite the fact that you can cook a huge number of dishes with it. Before proceeding to the cooking process, you need to cut off the fat layer and carefully remove large vessels and blood clots, if any - in some cases, the heart is sold already processed. After cutting, it must be thoroughly washed.

The next step in preparing the heart is soaking. You can simply leave it to soak in cold, slightly salted water for 2-3 hours, or boil it for 1.5-2 hours, changing the water every half hour. If the heart belonged to an old animal, the process may take much longer.

Raw beef heart can be immediately fried or stewed: it will make excellent chops, gravy or goulash. To make the dish less nutritious, bake it in the oven. Mushrooms or salad onion rings emphasize and enhance the taste of the heart best of all.

Boiled beef heart has the same bright taste and retains its beneficial qualities much better. From it you can cook salads, pates, make a filling for a pie, or serve it in its pure form, after cutting it. As a side dish, it is most useful to use vegetables: vegetable carbohydrates will balance the proteins contained in the heart and create an optimal combination for assimilation by the digestive system.

Contraindications for use

The inclusion of beef heart in the diet can bring not only benefits, but also harm. Most often this happens when the wrong choice or storage of the product. Abuse of it can also cause unpleasant consequences: the protein contained in the tissues is necessary for the body, but too large doses can cause kidney problems, indigestion, elevated hemoglobin levels and hypertension. The body will process excess protein into toxic urea, which will begin to accumulate in the cells.

The only serious contraindication for eating beef heart is individual intolerance. It should also be given with caution to young children so as not to provoke intestinal problems.

It is optimal to include beef heart in your diet 2-3 times a week with a side dish of vegetables. So the body will receive all the substances it needs without harm to health.

What else is useful?

Among the beef offal of the first group, such an organ as the heart stands out. This is a clot of thin muscle fibers with a total mass of 1.5-2 kg. The thickest part of the heart is covered with a fatty layer, and large blood vessels are also located here. But these parts are usually removed during butchering.

This product is very much appreciated, in terms of its nutritional qualities it is inferior, perhaps, to pure beef. With proper heat treatment, you can achieve a delicate taste of the dish. What is the benefit of beef heart?

beef heart calories

Offal is often included in the menu of dietary, therapeutic and preventive diets. Especially recommended for teenagers and the elderly, as well as people suffering from excess weight. A special diet is provided for professional athletes and women in position. The calorie content of a beef heart is only 87-96 kcal, boiled - 75 kcal, fried - 86.4 kcal.

Among the advantages of the offal, a high energy value (more than 60% of proteins) is distinguished, as well as the presence of a number of useful substances.

Compound

An offal is a storehouse of vitamins, macro- and microelements. So, for example, the content of B-group vitamins is 6 times higher than, in fact, in meat, and iron (Fe) - 1.5. The content of magnesium (Mg) is high, potassium (K), phosphorus (P), zinc (Zn), sodium (Na), calcium (Ca), manganese (Mn), etc. are contained. Of the vitamins, in addition to the B-group, there are:

• carotene (A);
• ascorbic acid (C);
• tocopherol (E);
• phylloquinones (K);
• biotin (H);
• nicotinamide (RR).

Important components of the product of animal origin remain: protein, fats, carbohydrates, unsaturated fatty acids, cholesterol, ash, amino acids.

Benefit

The beneficial qualities of the product are manifested due to such a rich composition. So, thanks to the protein, the protective functions of the body are stimulated and strengthened. Vitamin-mineral "cocktail" of beef heart has a beneficial effect on the condition of hair, nails, and skin. The product is recommended as a low-calorie healthy food for diseases of the cardiovascular system, central nervous system, anemia.

It is noted that a dietary diet with the inclusion of this by-product in the menu will allow the patient to quickly restore strength after operations, injuries, and infectious diseases. Chromium, together with pyridoxine (B6), helps control blood sugar and cholesterol levels, stimulates the metabolism of brain cells, enhances the regenerating properties of tissues, and has a wound healing and anti-sclerotic effect.

Amino acids are involved in the formation of enzymes necessary for the formation of structural bonds of cells and tissues. What else is useful beef heart?

With regular use (2-3 times a week), the digestive tract is activated and a normal level of acid-base balance is maintained. The contribution of the product to the restoration of strength and replenishment of the body's energy reserves is invaluable.

Harm

But even with such an extensive positive impact, eating beef heart can be negative. So, because of purine bases, uric acid accumulates in the body. As a result, the weakening of capillary permeability, the development of osteochondrosis, gout.

Excessive love for protein foods puts a significant burden on the kidneys. Excess protein leads to weakening of bone tissue, as more energy (more calcium) is expended in the process of digestion. Cholesterol, which can accumulate, will subsequently lead to the formation of atherosclerosis and other problems in the functioning of the cardiovascular system.