Pork liver is highly nutritious, but because the liver easily accumulates toxins, experts recommend that pork liver should be "detoxified" before cooking.
Goji Leaf, Pork Liver, and Lean Pork Soup
Pork liver is rich in iron, vitamins, protein, and trace elements, containing most of the nutrients the human body needs, and is especially good for replenishing blood. However, pork liver is also relatively high in cholesterol. 100 grams of pork liver contains 368 milligrams of cholesterol, which already exceeds the Chinese Nutrition Society's recommended daily intake of 300 milligrams. If you eat other foods containing cholesterol, it is easy to lead to excessive cholesterol intake.
If you want to eat pork liver but don't want your cholesterol to be too high, pairing it with soybeans or soy products is a good solution. Soybeans are a natural enemy of cholesterol. The unique soy phospholipids in soybeans can emulsify and break down fats, and lower blood lipids and cholesterol. In addition, the rich unsaturated fatty acids in soybeans can promote cholesterol metabolism in the body, reduce the total cholesterol content in the serum, and prevent lipids from depositing in the liver and arterial walls.
Because the liver easily accumulates toxins, nutritionists recommend that pork liver should be "detoxified" before cooking: first soak it in light salt water for 2 to 3 hours, then soak it in clear water for a while. Alternatively, you can cut the pork liver into slices, gently rub and wash it in a basin, then rinse it clean before cooking. In addition, the heating time cannot be too short, otherwise it is difficult to kill certain bacteria and parasite eggs in the pork liver. Therefore, pork liver should not be stir-fried too tender; it should be fully cooked before being served.
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