Once a common feature in Western cuisine due to their cost-effectiveness and nutrient-dense nature, organ meats have slowly been replaced by leaner muscle meat in countries such as the UK and USA. However, they continue to play a significant role in many international dishes.
By excluding these meats from our meals, we’re potentially missing out on a treasure trove of nutrients. Organ meats are often described as “extremely nutritious”, packed with high amounts of B-vitamins like vitamin B12 and folate.
The most frequently consumed organ meats originate from animals such as cows, pigs, lambs, goats, chickens and ducks. These meats are loaded with minerals including iron, magnesium, selenium and zinc, as well as essential fat-soluble vitamins A, D, E and K.
The London Obesity Clinic has highlighted that several of these minerals can help prevent free radical damage, anaemia, bolster the immune system, and aid wound healing. Additionally, they’re an excellent source of protein.
In a list of the most nutritious foods for humans, organ meat secured a notable spot, alongside dark green leafy vegetables, fish, bivalves like oysters and clams, and eggs, reports Surrey Live.
Healthline’s health guru Kathy W Warwick, RDN, CDE, with a hefty 35 years in the healthcare trenches, has dished out the lowdown on why organ meats are a powerhouse of nutrition.
The article reveals: “The nutrition profile of organ meat varies slightly, depending on the animal source and organ type. But most organs are extremely nutritious. In fact, most are more nutrient-dense than muscle meat.
“They are particularly rich in B-vitamins, such as vitamin B12 and folate. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K. Furthermore, organ meats are an excellent protein source. What’s more, animal protein provides all nine essential amino acids that your body needs to function effectively.”
However, it’s crucial to bear in mind that organ meats pack a heftier cholesterol punch than leaner muscle meat, regardless of the animal source. Healthline has revealed that a 3.5-ounce (100-gram) serving of cooked beef brain boasts a whopping 2000 milligrams of cholesterol, while kidney and liver contain 716 milligrams and 381 milligrams respectively.
The daily recommended intake for cholesterol is a mere 300 milligrams.