The cow udder is not the most common and loved unlike, for example, from the liver and heart, a byproduct. Although in the culinary tradition of peoples, from ancient times leading a nomadic way of life - the Mongols, Kirghiz, Tatars and others - it occupies a significant place. Many people do not know about the beneficial properties of the beef udder and mistakenly consider it to be unpleasant and difficult to prepare.
How useful is the beef udder?
This byproduct can be cooked, fried, stewed, made from it minced, stuffed for pies, etc. It tastes like a tongue or a tender ham. The udder must be soaked in water for several hours, and then boil for at least 60 minutes with the addition of spices, after which it can be used to prepare different dishes.
The use of the beef udder lies in its high nutritional and dietary properties. Nutrition experts recommend to include it in their diet to slimming people - a hundred grams of the product contains only 172 calories. Besides:
- this byproduct is perfectly digested and completely digested;
- in its composition are presented such valuable substances as collagen and elastin, which have a beneficial effect on the health of the skin, hair and nails, stimulate the process of their natural renewal;
- udder rich in vitamins B1 and B2, as well as vitamin PP;
- it also contains a lot of iodine and sulfur, there is potassium, calcium, sodium , iron - in easily digestible form;
- the product is rich in proteins that can prolong youth and enhance immunity.
The damage of the beef udder
In addition to the benefits and harm in the beef udder, too, there is, although it is relatively small. This is a very quick-selling sub-product, so when buying, you should be extremely careful. The stale udder can be seriously poisoned. In addition, there is a high probability of individual intolerance of the product.