French duck liver benefits

French duck liver benefits
French duck liver benefits

French duck liver

French duck liver "foie gras", which means in French the whole liver, is one of the French dishes that has gained international fame. It is a fattened duck or goose liver. The French duck liver is characterized by its firmness, its rich velvety texture, and its butter-like flavor. It is often served with bread and biscuits. One of its downsides is that it is expensive, while its pros are its high nutritional value, as it contains many vitamins and minerals.

The best white, pink-spotted French duck liver is produced in the province of Strasbourg. This dish is often prepared with barbecue with herbs and truffle mushrooms and can be served hot or cold. Liver production relies on the forced feeding of ducks with fattened food such as corn through long tubes that are attached to the throat.

Which called for animal rights advocates to object to what might result in damage to the liver, and in 2006 it was forbidden to serve French liver dish in restaurants in the American city of Chicago, but this decision was soon rescinded within only two years.

Nutritional value of French duck liver

 French goose liver is a poultry product. The nutritional value of one ounce (28 grams) of a type of smoked and canned French goose liver is:

  • Water 10.5 g
  •  Energy 131 calories
  •  Protein 3.23 g
  •  Total fat 12.4 g
  •  Ash (minerals) 0.865 g
  •  Carbohydrates 1.32 g
  • Calcium 19.8 mg
  •  Iron 1.56 mg
  •  Magnesium 3.69 mg
  •  Phosphorous 56.7 mg
  • Potassium 39.1 mg
  •  Sodium 198 mg
  •  Zinc 0.261 mg
  • Copper 0.113 mg
  •  Manganese 0.034 mg
  •  Selenium 12.5 mcg
  •  Vitamin C 0.567 mg
  •  Thiamine 0.025 mg
  • Riboflavin 0.085 mg
  •  Niacin 0.712 mg
  •  Pantothenic Acid 0.34 mg
  •  Vitamin B6 0.017 mg
  • Folate 17 mcg
  •  Vitamin B12 2.66 mcg
  •  Vitamin A 945 IU saturated fatty acids
  •  monounsaturated fatty acids 4.1 grams 
  •  polyunsaturated fatty acid 7.26 g
  • cholesterol 0.238 g 
  •  Amino Acids in Grams  42.5 mg

 Tryptophan 0.046 / Threonine 0.144 / Isoleucine 0.172 / Leucine 0.292 / Lysine 0.245 / Methionine 0.077 / Cysteine ​​0.043 / Phenylalanine 0.161 / Tyrosine 0.114 / Valine 0.204 / Arginine 0.198 / Histidine 0.086 / Alanine 0.188 / Aspartic acid 0.307 / Glutamic acid 0.488 / proline 0.16 / serine 0.139.

French duck liver benefits

French duck liver is most often prepared in the form of a spreadable paste, which is organ meat, and like other types of liver, French duck liver is one of the most concentrated types of food in nutritional value. The liver in general is an important source of vitamin A, iron, vitamin B group and other nutrients, more Details about the benefits of French duck liver in the following points:

A source of healthy fats

French duck liver contains saturated fat, and contrary to popular belief, saturated fat from natural sources is part of a healthy and balanced diet. This liver also contains monounsaturated fat, the same type that is concentrated in olive oil, whose intake is linked to reducing the level of fat. Inflammation in the body and reduce the risk of heart disease, and because of its richness in healthy fats, eating French duck liver is suitable for reducing the feeling of satiety and controlling appetite when eating it.

A source of high quality protein

French duck liver contains high-quality animal protein and the nine essential amino acids. Protein is essential for building muscle, repairing cells and tissues, and maintaining a healthy immune system. It is also a secondary energy source after carbohydrates and fats.

source of important minerals

One serving of French duck liver provides more than 100% of the daily requirement of copper (131.2%), and 74.6% of the daily requirement of iron. French duck liver is a source of selenium, a powerful antioxidant that protects cells from damage caused by free radicals, and a single serving provides 42.1% of the RDA.

A source of important vitamins

Could French Duck Liver Be a Food That Promotes Eye Health? One serving of French duck liver contains more than 300% of the daily amount needed by the body of vitamin A, the essential vitamin for eye health that can prevent age-related macular degeneration, and one serving contains nearly four times the amount. The body needs (396%) of vitamin B12, which is necessary for the formation of red blood cells and for nerve health.

Despite the many benefits of the liver of French ducks, some research may encourage the lack of demand for this type of liver, due to its content of amyloid protein, which is generally found in waterfowl, but its concentration is higher in birds that are subjected to forced feeding, as is the case in French ducks or geese.

The increased accumulation of amyloid protein in the body is associated with amyloidosis, the occurrence of which is linked to some diseases such as Alzheimer’s, rheumatoid arthritis and type 2 diabetes, and studies on laboratory animals have stated that the infection of these diseases occurred in those who are genetically susceptible, and therefore people at risk of infection are advised For those diseases and other diseases related to amyloid by staying away from eating French duck liver or foods that contain it.

Some studies have also warned of the risk of transmission of Creutzfeldt-Jakob disease, a neurological disease, from French ducks or geese to humans through food products containing French duck liver.

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