The proteins that make up the liver, thanks to such amino acids as tryptophan, lysine, lithionine and heparin, normalize blood clotting and prevent the destruction of cartilage tissue.
Caloric content is 613 kcal per 100 grams of product.
How to choose canned cod liver?
To choose a quality delicacy, you should carefully examine the jar. The label contains all important information about the product: its composition, manufacturer’s coordinates, date of manufacture on top of the jar. The shelf life is from 2 to 3 years, depending on the conditions. The most optimal, as a rule, is the temperature from 0 to 25 degrees with humidity up to 75 percent.
The quality of the liver can be checked without opening the jar, but by shaking it. A conscientious manufacturer puts the pieces of liver tightly, so there should be no gurgling sounds. If there is a gurgle, then there is more water and oil in the jar than the liver itself.
Cod liver canned food is the liver itself, salt and spices, as well as the fat released from it during sterilization. The color of this delicacy is from beige to light brown. Cod liver has its own characteristic taste and smell (or with a slight taste of iodine and bitterness).
Who is not recommended?
However, it should be remembered that this delicacy is not useful for everyone. Nutritionists do not recommend using it for people who cannot tolerate fish oil, with increased thyroid function, kidney stones and gall bladder.
In addition, if the liver was taken from a cod caught from a reservoir polluted with industrial waste, then there is a risk of getting along with it a whole bunch of heavy metals (for example, cadmium, lead, etc.).
