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What Are the Benefits of Eating Liver? The liver is one of the essential organs in both humans and animals. With this in mind, a popular objection to eating liver is that it keeps toxins in the body. Instead, toxins accumulate in the body’s fatty tissues and nervous system if it does not eliminate them. On the other hand, the liver stores nutrients, such as essential vitamins and minerals, needed for detoxification. However, when we think of superfoods, exotic plants from the New World immediately come to mind.

For example, these are usually chia seeds, açaí, or goji berries. Since the general perception of nutrition is that high amounts of essential vitamins and minerals are found exclusively in fruits and vegetables, this may not be surprising. While vegetables exist that carry a concentrated load of micronutrients, decades of marketing supported fruits’ shiny reputation. In any case, what hardly occurs to a soul is that animal products can also be among the most nutrient-dense. But organ meats, also known as offal, which we throw away too often, are true superfoods next door. As we will see in a moment, liver is also a natural source of the nutrients most people lack.

Hence, as we will see in the beef liver nutrition facts, its nutrient density touches almost every aspect of the human body, from the immune system to the brain to the bones. Although beef liver tastes very intense, it can be a delicacy when appropriately prepared. Accordingly, beef liver can replace a B-complex and multivitamin pill and provide considerable amounts of iron, zinc, copper, phosphorus, and selenium. However, this designation means we have to absorb it through food since the liver can only synthesize it in minimal amounts. Nevertheless, choline plays a vital role in several processes, such as brain and liver function, DNA synthesis, nervous system, fat metabolism, cell structure, and cell communication. Especially since it is the richest natural source of choline, just a few beef liver bites can prevent these diseases. However, the other minerals in beef liver help neutralize copper levels.

For this reason, chicken or pork liver can be a healthy alternative for those sensitive to copper. With this in mind, many people also dislike eating beef liver because of its intense taste. Hence, many of them reach out to calf liver. If the meat comes from cattle less than a year old, it is called veal or calf. Especially when it comes to liver, veal has the advantage that it does not taste as intense as more aged beef. Accordingly, in my experience, liver from aged beef is not particularly beginner-friendly. In summary, a calf’s liver is probably the best natural source of copper, vitamin A, and vitamin B12.

Vitamin AAlthough vitamin A is one of the most critical nutrients on the planet, its benefits are little known. Consequently, vitamin A is indispensable in all aspects of life. And as a vitamin A source, no other food or dietary supplement can replace liver from calf or beef. For example, plant foods do not contain vitamin A. Maybe that’s one reason there is a widespread belief that carrots support your eyes’ sight.

In contrast, vitamin A in veal liver comes in the form of retinol, which is remarkably bioavailable. As a result, the body can absorb it enormously efficiently. Vitamin B12Many people today have a vitamin B deficiency—especially those who do not consume much animal food. Consequently, the market for vitamin B supplements is booming.

But neither are those dietary supplements the only solution nor are they particularly effective. In contrast, nature provides a source of vitamin B better absorbed by the body. Consequently, any type of liver covers a staggering range of B vitamins. Among other B vitamins, a calf’s liver provides, in particular, cobalamin. For example, this vitamin is essential for cellular energy production. Moreover, you can obtain the fact that vitamin B12 is as crucial as vitamin A to possible deficiency symptoms.

Although, in my experience, calf’s liver tastes sensationally good when prepared properly, you can’t get it everywhere. Chicken liver, on the other hand, is available on almost every corner. After its flavor is not so intense, it is part of many traditional cuisines. For this reason, it is used in many liver pate restaurant dishes, such as duck liver.