I love to eat pork liver. Whenever my craving is haunting me, I would cook this famous authentic Chinese dish. However, not all people can accept the taste of pork liver as it has raw smell and looks bloody if it is undercooked. So, one must be careful with the handling and cooking process to make it tastier.
Before we talk about cooking pork liver, there is some good points of pork livers to be shared with everyone.
Pork livers are low in sodium, zero sugar, very high in iron, niacin, pantothenic acid, phosphorus, riboflavin, selenium, vitamin A, B12, C and zinc. Also high in thiamin and vitamin B6. Therefore, it is a good food that helps to regulate our blood circulation, capable in maintaining our eyesight, bones, skins, nervous system, promotes growth and maintenance of cells, tissues and sperm production (for men).
The only main bad point about pork livers is they are very high in cholesterol. It contains around 100% of the daily recommended amount that we needed. This has indirectly increase our risk for coronary heart disease if we do not consume in moderation.
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