Foie gras is the most nutritious organ in animal liver. In our country, foie gras is not commonly consumed, but in Europe, it is considered one of the "world's three delicacies." This shows Europeans' enthusiasm for foie gras. So what is the nutritional value of foie gras?
Unsaturated fatty acids
Animal livers contain a large amount of fat, with foie gras having the highest content. However, most of the fat in foie gras is unsaturated fatty acids, especially in fattened goose liver, where fat accounts for 65% to 68%. Two-thirds of this fat is unsaturated fatty acids, which are beneficial to the human body. They mainly lower blood lipids, control blood pressure, maintain vascular permeability, and protect eyesight.
Vitamin A
Foie gras contains a large amount of vitamin A, which promotes the synthesis of rhodopsin in the eyes and enhances visual acuity, especially in low light conditions. It is beneficial for eye health and vision protection.
Vitamin C
The main difference between foie gras and other animal livers is that foie gras contains a large amount of vitamin C. Vitamin C has strong antioxidant abilities and can eliminate some free radicals in the body, delaying aging and contributing to beauty. Vitamin C is also an important factor in the synthesis of collagen in the body. Therefore, consuming foie gras promotes collagen production, helps generate connective tissues that make up the body's framework, such as bones, blood vessels, and ligaments, and maintains skin elasticity.
Vitamin B2
Foie gras contains abundant vitamin B2, which is a major component of many metabolic enzymes or coenzymes. It plays an important role in cell proliferation and skin growth. Therefore, consuming foie gras benefits the metabolism of the skin, promotes healthy skin growth, and helps maintain a healthy complexion, contributing to skincare and beauty.
Iron
Animal livers are a good source of iron. Iron deficiency in the body can lead to anemia, fatigue, pale complexion, and other symptoms. Consuming foie gras can effectively supplement the body's iron content, promote hemoglobin synthesis, and stimulate blood regeneration, increasing blood volume.
Selenium
Selenium is an essential trace element in the human body. The human body cannot synthesize selenium on its own and needs to obtain it directly from the outside world. Moreover, the human body lacks organs that can store selenium for a long time. Therefore, selenium needs to be obtained from the outside world continuously. Consuming foie gras is a good way to supplement selenium. Symptoms of selenium deficiency include dull skin sensation, numbness in limbs, dizziness, loss of appetite, hair loss, thickened nails, rashes, and itching.
Methods of consuming foie gras
Crispy Foie Gras with Exotic Mushrooms
Ingredients: French foie gras, canned white ling mushrooms, asparagus tips, tomatoes, Japanese teriyaki sauce, umami sauce, minced garlic, soy sauce, glutinous rice flour, butter, cornstarch.
Instructions:
1. Boil the foie gras in boiling water for 1 minute, remove and pat dry with a towel, then coat the surface with glutinous rice flour.
2. Melt 15g of butter in a pan over low heat, add the foie gras and cook on each side for 1 minute until 80% cooked. Remove and plate. Slice the white ling mushrooms in the same way as the foie gras.
3. Melt 15g of butter in a pan over low heat, add the white ling mushrooms and cook on both sides for 3 minutes until golden brown. Remove and arrange around the foie gras.
4. Boil the asparagus tips in boiling water for 1 minute, remove and drain. Arrange them on the plate with the tomatoes.
5. In a separate pan, combine Japanese teriyaki sauce, umami sauce, minced garlic, Japanese soy sauce, and dried onion flakes. Bring to a simmer over low heat, thicken with a slurry made from cornstarch and water, and pour over the foie gras and white ling mushrooms.
Homemade French Red Wine Foie Gras
Ingredients: Foie gras, blueberry sauce, red wine, pepper, black pepper, honey.
Instructions:
1. Slice the foie gras to a thickness of about 8-9mm, marinate it with red wine and black pepper.
2. After marinating for about 10 minutes, coat both sides with cornstarch. Pan-fry the foie gras over low heat, constantly flipping it until both sides are crispy and fragrant. Plate it.
3. In another pan, add a small amount of oil, blueberries, red wine, honey, pepper, and black pepper. Simmer until the sauce thickens, then drizzle it over the foie gras. Serve immediately.
