Cod liver oil is commonly used as a dietary supplement. Cod liver (usually tinned in its oil and served seasoned) is a popular spread for bread or toast in several European countries. It is used to prepare delicacies, such as poached skate liver on toast in England, as well as the beignets de foie de raie and foie de raie en croute in French cuisine. Some fish livers are valued as food, especially the stingray liver. A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in netvet (caul fat), and grilled over an open fire. Other liver sausages include mazzafegato or salsiccia matta. Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, liver spread, and Braunschweiger. In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw ( asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In the Romance languages, the anatomical word for "liver" ( French foie, Italian fegato, Spanish hígado, etc.) derives not from the Latin anatomical term, jecur, but from the culinary term ficatum, literally "stuffed with figs," referring to the livers of geese that had been fattened on figs ( foie gras). Cognate with Saterland Frisian Lieuwer "liver", West Frisian lever "liver", Dutch lever "liver", German Leber "liver", Danish, Norwegian and Swedish language lever "liver" the last three from Old Norse lifr "liver". Etymology įrom Middle English liver, from Old English lifer, from Proto-Germanic * librō, from Proto-Indo-European * leyp- "to smear, smudge, stick", from Proto-Indo-European * ley- "to be slimy, be sticky, glide". Liver contains large amounts of vitamin B 12, and this was one of the factors that led to the discovery of the vitamin. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D. A single serving of beef liver exceeds the tolerable upper intake level of vitamin A. Daily consumption of liver can be harmful for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries.Īnimal livers are rich in iron, copper, the B vitamins and preformed vitamin A. The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Mămăligă ( cornmeal mush) with chicken liver, cuisine of Moldova Canned cod liver (see also: cod liver oil) †Percentages are roughly approximated using US recommendations for adults.
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