The nutritional value of the liver is 1: to prevent and mitigate iron-deficiency anaemia, as the liver is rich in iron and o is in the form of easily absorbed binary iron, the role of which is very clear in preventing and correcting iron-deficiency anaemia. 2. The ability to alleviate visual fatigue and improve the level of vision, since liver is rich in vitamin A, which constitutes an important ingredient of the retina, can significantly reduce visual fatigue and improve the level of vision. The harm to liver is the abundance of cholesterol and fat, which, if ingestion of liver is excessive, can cause cholesterol, fat overloading and, in turn, high-fat haematosis。
