Despite the fact that goose liver is a fairly fatty product, it brings many benefits to the body. This is explained by the high content of iron, choline, vitamins A, PP and group B, as well as polyunsaturated fatty acids and biotin. It is from goose liver that the famous French delicacy foie gras is prepared. This product tastes great with vegetables, any cereals, and pasta. In our article we will tell you what can be prepared from goose liver. Here we will present simple recipes for popular dishes.

Delicious recipe for goose liver in the oven

This method of preparing the famous delicacy is used in Hungary. Goose liver is simmered in a thick-walled roasting pan along with onions and parsley root, but not on the stove, but in the oven. The result is a tender and aromatic dish that can be served with both vegetables and rice.

You can learn how to cook delicious goose liver from the step-by-step instructions:

1. The oven is heated to 180°C.
2. The liver (500 g) is thoroughly washed, dried and rubbed with salt.
3. At this time, flour (2 teaspoons) is fried in a dry frying pan.
4. Place onion cut into half rings and chopped parsley root into strips on the bottom of the roasting pan.
5. Salted liver and goose fat (60 g) are distributed on top.
6. A glass of water is poured into the roasting pan, after which the dishes are sent to the oven for 20 minutes.
7. After a while, the contents of the frying pan are filled with sour cream (120 g), mixed with fried flour. After this, continue cooking the dish in the oven for another 15 minutes without covering it with a lid.

How to cook foie gras from goose liver?

This dish is a real French delicacy. Foie gras has the consistency of pate, mousse or parfait. The whole process of how to cook goose liver in this world-famous dish can be presented in the following sequence:

1. Prepare a bowl with cold water and ice cubes.
2. Wash the liver (1.5 kg) and soak it in water overnight.
3. In the morning, cut the offal into small pieces, place in a bowl, pour in white wine (80 ml), salt and pepper. Leave the liver to marinate for two hours.
4. Prepare a baking dish. Place the liver in it without filling it to the top.
5. Place the mold on a baking sheet filled to the middle with hot water. Place the goose liver in a preheated oven (95°C) for 30 minutes. The temperature inside the mold should be 46 °C.
6. A lot of fat will melt on top, which is considered very valuable. It can be poured into a clean glass jar.
7. Cool the foie gras. Then cut the cardboard to the size of the mold, wrap it in cling film and press the liver. Leave the dish like this for 1 hour.
8. After a while, the cardboard cover can be removed and the liver can be placed in the refrigerator. When serving, cut the pate into thin slices.

Goose liver pate

This snack turns out to be much tastier than store-bought and more economical in price. Step-by-step instructions on how to prepare goose liver in the form of pate are as follows:

1. Place lard (400 g) cut into pieces into a deep saucepan.
2. At this time, cut onions (5 pieces) and large carrots into arbitrary pieces. Send chopped vegetables to the liver.
3. Wash the goose liver and place it in a saucepan with the lard. Simmer for 10 minutes.
4. Grind the half-cooked liver in a meat grinder three times.
5. Return the resulting mass to the saucepan. Add milk (150 ml), salt and pepper.
6. Simmer the pate until the desired consistency is achieved.
7. Grind the finished dish with an immersion blender until smooth. If necessary, return the pate to the saucepan again and bring to a thicker consistency.

Goose liver stewed with apples

Step by step, this simple, but very tasty and tender dish is prepared in the following sequence:

1. Wash the liver (500 g) and place in a frying pan with melted butter (50 g). Fry the offal for 5 minutes on each side. At the end of cooking, salt and pepper the liver.
2. At this time, cut 2 sour apples into thin slices and onion into half rings.
3. In a separate frying pan, melt a little more butter. Fry onions and apples together. When they become soft, pour a teaspoon of cognac into the pan.
4. Combine the contents of two pans together.

Now the question of how to cook goose liver has been completely resolved. The recipe with apples is considered one of the best when it is necessary to bring offal to a soft state and achieve a pleasant taste.

Goose liver in a slow cooker

According to the presented recipe, you can prepare offal stewed with vegetables. The result is a very tasty and iron-rich main dish. How to cook goose liver? To do this, you must follow the following sequence of actions:

1. Prepare the multicooker bowl by pouring a little oil into it.
2. Place chopped onion, grated carrots and celery root (100 g) into a bowl.
3. Set the "Frying" mode for 10 minutes. Sauté vegetables until soft.
4. Cut the liver (0.5 kg) into small pieces. Continue cooking in the "Frying" mode for another 10 minutes. Salt and pepper the liver.
5. Pour 4 multi-cups of water into the bowl. Select the "Extinguishing" mode. Cook the dish for 45 minutes.
6. After a characteristic signal, the goose liver can be placed on plates and served with a side dish.

How to cook goose gizzards and liver?

By-products have a fairly high nutritional value. Therefore, they must be included in the diet. Goose stomachs are no less tasty than liver. You can prepare them in the following order:

1. Clean the stomachs from films, wash them, put them in a saucepan and fill them with clean water.
2. As soon as the water in the pan boils, add salt to taste.
3. Cook the stomachs for 1 hour. After that, put them on a plate and cool.
4. Chop the onion finely enough.
5. Pour oil into a frying pan, add onion, fry until beautifully colored.
6. Cut the stomachs into several pieces and place them with the onions.
7. Simmer the offal in a frying pan for 10 minutes. There is no need to fry them until golden brown. Add spices, salt, pepper, bay leaf - and you can remove the pan from the heat.

Goose liver is a tender and fatty product. Therefore, you should not add too much butter or vegetable oil during the cooking process. Even with a minimal amount of fat, the dish turns out tender and tasty.

History of goose liver

Goose liver pate is considered one of the main symbols of gastronomic chic; it is considered an invention of French chefs, because it is an attribute of luxury and a traditional Christmas dish in France.

Foie gras is one of the most popular and famous delicacies in French cuisine, and its aroma and taste can be described as rich, buttery and subtle. Foie gras can be served in various mousses, parfaits, and is usually served as an accompaniment to another food such as toast or steak.

However, the technique of cooking foie gras was familiar long before our time. The Egyptians prepared this delicious dish, specially kept birds and fed them with special products.

The history of the appearance of this wonderful dish in France is recorded and there are even records of the first tasters. This happened in 1778 in Alsace. The Marquis de Contade, one of the chief marshals of that time in France, told his personal chef Jean Pierre Close a phrase that has already become famous: “Today I want to treat my guests to real French cuisine.” And thus the cook came up with a new dish, which he called “pate de foie gras.” What did the marshal’s guests say when they tried Chef Marquis’s new masterpiece? Brillat-Savarin, a famous master of gastronomy, left the following note: “When the dish was brought into the hall, all conversations immediately fell silent, and lust, ecstasy and joy were reflected on the faces of those present.” Almost immediately after the ceremonial meal, the Marquis ordered his subjects to prepare a large portion of pate to send to King Louis 16 in Paris. The court immediately appreciated the exquisite and delicate taste of the new dish. And very quickly love spread throughout France. Since then, goose liver pate or foie gras has been one of the most beloved dishes in the national cuisine of France.

France is by far the largest producer and consumer of foie gras, although production of this product is also established in many other countries, such as the United States and China.

Goose liver, beneficial properties

It is the liver that is a storehouse of useful and nutritious substances. Many doctors recommend eating liver to prevent many diseases. Beneficial properties of foie gras on the face. The liver contains such useful substances as iron and copper, and in an easily digestible form. It is known that we need iron in order for the level of hemoglobin in our body to be normal, this is especially important for a disease such as anemia. And copper is famous for its anti-inflammatory properties. In addition to these elements, the liver also contains magnesium, calcium, phosphorus, zinc, vitamins C and A, and B vitamins; various amino acids: lysine, tryptophan, methionine. Especially in this wonderful product there is enough vitamin A, which is necessary for brain function, kidney health, smooth skin, good vision, strong teeth and thick hair. A liver dish will help our body replenish many useful substances, which is why this dish is so useful for pregnant women, young children and people who are prone to diabetes and atherosclerosis.

But in this modern age, manufacturers can sometimes harm their customers. Some, in order to grow poultry faster, force feed it with various chemical additives, which can be very dangerous for our health. In this case, the liver becomes enlarged due to fats and loses its beneficial properties. Sometimes semolina can be added to the pate to reduce the cost of the product. The pate can contain olive, butter or sunflower oil, various spices and lemon juice. Carefully study the packaging before purchasing to ensure that the pate does not contain any chemical additives. When choosing a pate, you should pay attention to the percentage of the liver itself; it should not be less than 55%. You should also keep in mind that pate is not recommended for older people due to its high saturated fat content.

What to serve liver with?

What to serve this delicious dish with? There are many recipes for foie gras on the modern market, so this dish can also be served in different ways. For example, there is a recipe for pate with apple and onion, with dates and dried apricots, with cinnamon and curry, with kiwi and grapes, with jam, foie gras with mustard or cognac sauce. Various stews and roasts are also made from foie gras.

When you choose bread for foie gras, give your preference to simple varieties that do not contain various flavoring additives and impurities - the main rule when choosing bread is so that it does not interrupt the taste of the main guest at your table. Foie gras is usually washed down with red or white wine or champagne.

Once you try the taste of foie gras for the first time, you will not forget it for a very long time. They say that some are immediately imbued with this delicate aroma, others a little later. But what can we say with complete confidence that the pleasant memories from this exquisite dish will help you drive away any depression, this is especially important now, in the autumn period. And the beneficial properties of the liver will help you stay healthy and full of energy.

Goose liver is an offal that is used to prepare a variety of dishes. There are versions of this product that are quite expensive, since the birds are fed only selected products, for example, acorns. In the store you can also find regular liver, which is obtained from domestic or farm-raised birds.

How to select and store?

To make a goose liver dish tasty, it is important to choose it correctly, for this follow these recommendations:

The liver should be stored in the refrigerator, but no more than a couple of days. Otherwise, it is better to freeze the product, which will help extend the shelf life to three months.

Beneficial features

The benefit of goose liver lies in the presence of substances in it that are important for the body. This product is considered low-calorie, so it can be eaten by people who are watching their weight. This by-product contains a large amount of iron, which is important for the female body, and it also improves the composition of the blood and the process of hematopoiesis. The liver contains choline, which is important for the brain, and a large amount of vitamins, for example, A, E, H, and group B, which improve metabolism and the functioning of the nervous system. This product also has a rich mineral complex, for example, the liver contains potassium, phosphorus, selenium, chromium and other micro- and macroelements.

The beneficial properties of goose liver are determined by its composition. Despite the fact that fish is considered the leader in phosphorus content, goose liver also contains a lot of this mineral. In the human body, this element is responsible for many processes, including normalizing metabolism and restoring the acid-base balance. Phosphorus is responsible for the health of teeth and bones. For this reason, it is necessary to include goose liver in the diet of children. If the body develops a deficiency of this substance, this can lead to diseases such as anemia and anorexia.

The presence of chromium in goose liver is also of great importance for the human body. In modern medicine, this element is used to treat and prevent certain cardiovascular diseases. Chromium is also indispensable for diabetes, as it not only helps improve the movement of glucose in the blood, but also improves metabolism, which leads to weight loss.

The most popular goose liver dish is foie gras, which is the same goose liver, but expanded several times. Polyunsaturated fats contained in the overgrown goose liver, when entering the human body, improve the absorption of food and reduce cholesterol levels in the blood, and also help increase brain activity. Regular goose liver also has these beneficial properties, but to a lesser extent.

At the same time, it is important to know that even the most useful product should not be abused, otherwise it will not bring any benefit to the body, and may even cause harm.

It should also be remembered that if cooked incorrectly, goose liver will lose most of its beneficial properties. Therefore, under no circumstances should you fry the offal, especially in vegetable oil or butter. The greatest benefit to the body will come from eating sautéed or stewed liver.

Use in cooking

Goose liver is used in cooking to prepare a variety of dishes. It can be subjected to almost all types of heat treatment, for example, stewing, frying, etc. But the most famous goose liver dish in the world is foie gras. which in turn is also used in recipes for preparing second courses. This by-product is also used to prepare pates, which are used to create sandwiches and other snacks.

Goose liver can be used like beef and chicken liver.

How to cook goose liver deliciously?

To prepare a delicious goose liver dish, you need to take into account the features of this product:

• So, it is necessary to take into account that the liver is very delicate, so the heat treatment time should be limited.
• To get rid of the unpleasant odor, the liver can be soaked in water with milk for a couple of hours.
• It is necessary to add salt to dishes with this subproduct at the end of cooking so that it does not become hard.

You cannot prepare a tasty dish from frozen liver, so many chefs advise giving preference to a fresh product. This makes it easier to assess the quality and freshness of the offal. Having selected the liver, you can begin preparing it.

Most often, pate is prepared from this product, but you can also find recipes for frying and stewing liver. The table below shows several popular ways to prepare offal at home.

Name
Fried foie gras	In order to properly prepare delicious fried foie gras, it is enough to purchase a fresh piece of goose liver, as well as stock up on lettuce leaves and suitable spices. These herbs include rosemary, oregano, sage, mint, nutmeg, pepper, thyme and garlic. Since goose liver has a distinctive taste, it is not recommended to overdo it with the addition of spices. When all the ingredients are ready, you can start cooking. Goose liver weighing 100-200 grams must be thoroughly washed and removed from veins and tendons, if any. Next, the offal needs to be cut into pieces and rolled in a small amount of selected spices. Then you need to heat goose fat or refined vegetable oil in a frying pan. You need to fry the liver pieces in a frying pan on both sides. Since the offal cooks quickly, two to four minutes are enough for each side. The exact time depends on the thickness of the cut pieces. Serve tender fried goose liver on lettuce leaves.
Goose liver pate	IN preparing goose liver pate there is also nothing complicated. First you need to purchase an offal, rinse it thoroughly and soak it in milk to get rid of the unpleasant odor. Then you need to peel and chop the onion. One head will be enough for a liver weighing five hundred grams. Next, you should fry the chopped onion in vegetable oil (you can also use goose fat for this purpose). When the onion acquires a golden hue, place the liver cut into pieces in a frying pan and fry it until tender. You need to add spices about a minute before the end of cooking the offal. Next, the contents of the frying pan need to be placed in a blender and thoroughly chopped, at the same time mixing the ingredients until smooth, resulting in a delicious homemade pate.

You can prepare from the product not only what was described above. French cuisine is rich in various recipes for marinating, stuffing and stewing goose liver. The ingredient goes well not only with vegetables, but also with fruits and berries. This is how delicious and tender foie gras is obtained if you cook the liver with grapes or viburnum, which makes the taste of the finished dish rich and sour-sweet. The main thing is not to overcook the liver, otherwise it will lose its taste and become tough and rubbery. The same thing will happen if the product is overcooked.

Harm to goose liver and contraindications

Goose liver can cause harm to people with individual intolerance, so it is not surprising that its use is contraindicated in the presence of an allergic reaction. In addition, it is necessary to take into account this fact: if the bird was fed low-quality food, then its liver may be full of various harmful compounds, which can provoke the development of various diseases in the body. You should not overuse goose liver if you have high cholesterol levels.

Description

Goose liver is an offal that is used to prepare various dishes. There are versions of this product that cost a huge amount of money, since the birds are fed only high-quality products, for example, acorns. In the store you can also find regular liver, which is obtained from domestic or farm-raised birds.

Calories: 4118 kcal.

Energy value of the product Goose liver:

• Proteins: 15.2 g.
• Fat: 39 g.
• Carbohydrates: 0 g.

How to select and store

To make a goose liver dish tasty, it is important to choose it correctly; to do this, follow these recommendations:

The liver should be smooth, clean and shiny (see photo). A quality product should be colored brown. Orange color is a sign of re-freezing. Green color is a sign that the gallbladder has burst and the liver will not taste good.

If you see blood clots, damage and some stains, then you should refuse the purchase. Also a sign of spoilage is a loose consistency.

If you buy already packaged goose liver, then make sure that the packaging is intact. It is also important to find instructions regarding storage period and conditions, and also look for the manufacturer’s address.

The liver should be stored in the refrigerator, but not for more than a couple of days. Otherwise, it is better to freeze the product, which will help increase the shelf life to 3 months.

Beneficial features

The benefit of goose liver lies in the presence of substances that are important for the body. This product is considered low-calorie, so it can be eaten by people who are watching their weight. This by-product contains a large amount of iron, which is important for the female body, and it also improves blood composition and the process of hematopoiesis. The liver contains choline, which is important for the brain, and a large amount of vitamins, for example, A, E, H, and group B, which improve metabolism and the functioning of the nervous system. This product also has a rich mineral complex, so the liver contains potassium, phosphorus, selenium, chromium and other micro- and macroelements.

Use in cooking

Goose liver is used in cooking to prepare various dishes. It can be subjected to various heat treatments, for example, stewing, frying, etc. But the most famous goose liver dish in the whole world is foie gras, which in turn is also used in main course recipes. This by-product is also used to prepare pates that are used for sandwiches and snacks. In general, goose liver can be used in a similar way to beef and chicken liver.

How to deliciously cook goose liver

To prepare a delicious goose liver dish, you need to take into account the features of this product. Keep in mind that the liver is very delicate, so the heat treatment time should be limited. To get rid of the unpleasant odor, the liver can be soaked in water with milk for a couple of hours. Salt should be added to dishes at the end of cooking so that it does not become hard.

Harm to goose liver and contraindications

Goose liver can cause harm to people with individual intolerance. If the bird was fed harmful substances, the product may be toxic, which can provoke the development of various diseases in the body. You should not overuse goose liver if you have high cholesterol levels.

Are foie gras and goose liver the same thing?

Initially, the term foie gras actually meant goose liver. Moreover, the liver is not simple, but deformed and enlarged due to the obesity of the bird. By analogy with human anatomy, one could say that the cirrhotic liver of a chronic alcoholic is the closest analogue of foie gras.

However, as soon as the popularity of the famous foie gras dish spread far beyond the borders of northern France, there were not enough geese to satisfy the demand. Still, the goose is a rather demanding bird in terms of living conditions. Yes, and it grows slowly.

But the enterprising French discovered that the liver of overfed and fattened ducks is practically no different in taste and quality from that of geese. As a result, geese quickly lost their monopoly as producers of raw materials for foie gras: today more than 90% of foie gras in the world is produced from duck liver. After proper fattening of the bird, it turns out to be as fatty and tasty as goose.

By the way, the fat content of foie gras turns out to be not such a big drawback - when other known fats clog our arteries with cholesterol and are deposited on the sides, fats from foie gras, on the contrary, heal the body.

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CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Goose liver [PRODUCT REMOVED]".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	411.8 kcal	1684 kcal	24.5%	5.9%	409 g
Squirrels	15.2 g	76 g	20%	4.9%	500 g
Fats	39 g	56 g	69.6%	16.9%	144 g
Water	45 g	2273 g	2%	0.5%	5051 g
Ash	0.8 g	~
Vitamins
Vitamin A, RE	20 mcg	900 mcg	2.2%	0.5%	4500 g
Retinol	0.02 mg	~
Vitamin B1, thiamine	0.08 mg	1.5 mg	5.3%	1.3%	1875
Vitamin B2, riboflavin	0.2 mg	1.8 mg	11.1%	2.7%	900 g
Vitamin B4, choline	58 mg	500 mg	11.6%	2.8%	862 g
Vitamin B5, pantothenic	0.6 mg	5 mg	12%	2.9%	833 g
Vitamin B6, pyridoxine	0.5 mg	2 mg	25%	6.1%	400 g
Vitamin B9, folates	4.1 mcg	400 mcg	1%	0.2%	9756 g
Vitamin RR, NE	4.7232 mg	20 mg	23.6%	5.7%	423 g
Niacin	2.2 mg	~
Macronutrients
Potassium, K	200 mg	2500 mg	8%	1.9%	1250 g
Calcium, Ca	12 mg	1000 mg	1.2%	0.3%	8333 g
Magnesium, Mg	35 mg	400 mg	8.8%	2.1%	1143 g
Sodium, Na	91 mg	1300 mg	7%	1.7%	1429 g
Sera, S	169 mg	1000 mg	16.9%	4.1%	592 g
Phosphorus, Ph	154 mg	800 mg	19.3%	4.7%	519 g
Chlorine, Cl	87 mg	2300 mg	3.8%	0.9%	2644 g
Microelements
Iron, Fe	3 mg	18 mg	16.7%	4.1%	600 g
Yod, I	4 mcg	150 mcg	2.7%	0.7%	3750 g
Cobalt, Co	11 mcg	10 mcg	110%	26.7%	91 g
Manganese, Mn	0.018 mg	2 mg	0.9%	0.2%	11111 g
Copper, Cu	243 mcg	1000 mcg	24.3%	5.9%	412 g
Molybdenum, Mo	9 mcg	70 mcg	12.9%	3.1%	778 g
Selenium, Se	68.1 mcg	55 mcg	123.8%	30.1%	81 g
Chromium, Cr	8 mcg	50 mcg	16%	3.9%	625 g

Energy value is 411.8 kcal.

Main source: Product removed. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

Serving Size (g)

NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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BENEFICIAL PROPERTIES OF GOOSE LIVER [PRODUCT REMOVED]

Goose liver [PRODUCT REMOVED] rich in vitamins and minerals such as: vitamin B2 - 11.1%, choline - 11.6%, vitamin B5 - 12%, vitamin B6 - 25%, vitamin PP - 23.6%, phosphorus - 19.3%, iron - 16.7%, cobalt - 110%, copper - 24.3%, molybdenum - 12.9%, selenium - 123.8%, chromium - 16%

What are the benefits of goose liver [PRODUCT REMOVED]

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.