Introduction:
Goose liver has become exceptionally expensive due to French cuisine, and especially fatty goose liver is hailed as the "King of World Foods," one of the most precious nutritional foods in the world.
Benefits:
Goose liver is rich in carbohydrates, protein, fat, cholesterol, and minerals such as iron, zinc, copper, potassium, phosphorus, and sodium, and has the effect of nourishing the blood and benefiting the eyes. Fatty goose liver is a fatty liver cultivated in live geese. This fatty liver has a delicate texture and a delicious flavor, and is revered by people in Europe and America as the first of the three great delicacies of the world (fatty goose liver, matsutake mushrooms, and sturgeon roe). Fatty goose liver has a fat content of up to 60%, most of which is unsaturated fatty acid. It is rich in copper, triglycerides, lecithin, deoxyribonucleic acid, and ribonucleic acid, and has high medicinal value. It can increase the activity of enzymes in the body, regulate the metabolism of calcium and phosphorus, lower the level of cholesterol in the blood, soften blood vessels, and prevent cardiovascular diseases.
Generally suitable for everyone. Not suitable for patients with acute or chronic cholecystitis or gallstones.
Serving Size:
20-30 grams per serving.
Warm Reminder:
Goose liver is a high-cholesterol food. Since abnormal cholesterol metabolism is one of the causes of gallstone formation, you should eat less high-cholesterol food. Excessive consumption of goose liver can increase the risk of arteriosclerosis and coronary heart disease. The liver contains high levels of certain toxins and vitamin A. Consuming too much at once can cause acute vitamin A poisoning. Liver foods are high in cholesterol but are good for the eyes. Goose liver with bruising, lumps, or parasites must not be eaten. It must be thoroughly soaked in water repeatedly for 3-4 hours before consumption to eliminate toxins. It must be thoroughly cooked; do not eat it undercooked or bloody.