Chicken hearts easy to prepare, are dietary product and affordable. This is one of the most useful offal, quickly digestible and nutritious. They have a dense structure, dark red, closer to burgundy, color. It is better to purchase them chilled rather than frozen. Let's consider the composition, recipes and calorie content of the product.

How many calories are in a chicken heart?

Chicken hearts are playing important role V healthy eating. By-products poultry Suitable for preparing everyday dishes and culinary masterpieces. These are the smallest and most useful of the innards eaten.

Calorie content of 100 g of product is 157 kcal (some sources indicate the figure 148).

Energy value:

The calorie content of a product consists of energy value nutrients:

Calorie content of boiled hearts is 183 kcal. Energy ratio used/f/u – 20 g/ 11 g/ 1.1 g.

Compound

Chicken by-products contain the following vitamins:

• PP – 11.3 mg (in one heart weighing 25-30 g);
• B6 – 0.3 mg;
• B2 – 1 mg;
• B1 – 0.3 mg;
• A (RE) – 80 mcg;
• A (A) – 0.09 mg.

Minerals:

• zinc – 3 mg;
• iron – 6 mg;
• phosphorus – 180 mg;
• copper – 305 mg;
• potassium – 260 mg;
• calcium – 10 mg;
• magnesium – 20 mg;
• cobalt – 12 mcg;
• molybdenum – 10 mcg;
• manganese – 0.05 mg;
• chromium – 10 mcg.

Useful properties

Chicken giblets are easily digestible and have high nutritional value. Therefore, they occupy an honorable place in a healthy diet.

• Thanks to potassium, magnesium and phosphorus, the product supports the functioning of the heart, strengthens the nervous system and blood vessels.
• Copper compounds synthesize hemoglobin and participate in the production of enzymes and hormones.
• The consumption of chicken hearts is shown in postoperative period, because muscle tissue is restored faster. Offal dishes – strong support for cardio vascular system.
• A 100-gram serving contains almost 34% of daily requirement in iron. What makes giblets useful for treating anemia.
• The product has a rich amino acid composition. Therefore, it is recommended during periods of intensive growth and sports.

Due to the high amount of cholesterol, you should not get carried away with chicken hearts. It is enough to cook them 1-3 times a week.

Use in cooking

The hearts are fried in breadcrumbs and batter, stewed with carrots, onions and eggplants. They are baked in the oven, seasoned with vegetable, mushroom or cream sauce. Chicken by-product is suitable for making cutlets, pilaf, goulash, pate and roast. Minimal preparation: remove blood clots, fat and rinse.

The basic definition of the source of our food should be its nutritional value. Chicken hearts fit the bill. They are rich in vitamins, minerals, serve good source protein and many other beneficial nutrients. Not always small chicken by-products allowed to be classified as illiquid goods. Indeed, in many world cuisines, very tasty signature dishes are often created from this waste part.

Therefore, the benefits of this by-product chicken meat there is no doubt. So it’s worth taking a closer look at small chicken hearts not only for culinary reasons, but also for medical reasons.

Chicken heart is the smallest chicken by-product with a fairly dense structure. Often, one unit weighs no more than 30 g and is 3–5 centimeters long.

When choosing a product, you need to pay attention to the following:

• Particularly dense structure (after all, it is pure muscle);
• Dark red color;
• No foreign odor.

In stores and at market outlets, hearts are sold in chilled and frozen form. Experts strongly recommend choosing the first option. And defrost frozen products (if it so happens) gradually over 12 hours in refrigerator mode. That is, do not immediately place it on the kitchen table at room temperature. So the dense surface becomes sluggish soft look and characteristic mucous stickiness.

Useful properties and composition of chicken hearts

Despite their rather small size, chicken hearts are like pure protein product, additionally boast the presence of:

• B vitamins (for example, thiamine, pyridoxine, riboflavin);
• Vitamin A and beta-carotene synthesized by the human body;
• Niacion (or nicotinic acid);
• Amino acids represented by isoleucine, lysine, leucine, valine and methionine;
• Minerals in the form of potassium, manganese, copper, iron, zinc, molybdenum, magnesium, calcium, sodium and cobalt.

Protein is one of the main components of our body, and we must get it from food. Many people choosing a product with high content squirrels, opt not for beef or pork, but for chicken and completely ignore chicken hearts.

Meanwhile one serving chicken hearts(about 100 grams) contains 26 grams of highly digestible protein. In addition, they contain all the necessary amino acids: isoleucine, valine, leucine, lysine, methionine.

Isoleucine is involved in the production of hemoglobin and energy, necessary for growth and development muscle fibers, normalizes blood glucose levels.

The essential amino acid valine is involved in the formation of new cells and cell growth. It is needed for energy production and regulation of nervous processes, for normal hormonal levels.

Leucine is especially important for people who engage in intense sports and professional athletes. It helps to quickly recover after intense exercise. Leucine also takes part in the synthesis of ATP, restoration of muscle cells, skin and bones.

With a lack of lysine in the body, a protein metabolism disorder develops.

Methionine takes part in many processes in the body, in particular in the functioning of the liver, helping it cope with toxins and other harmful substances. Without it, work is disrupted nervous system, necessary for immunity.

B vitamins are the main vitamins involved in the energy metabolism of the human body. In addition, vitamins of this group take part in the processes of hematopoiesis, brain function, and in the production of many enzymes and hormones.

Vitamin A is needed not only for the eyes and mucous membranes, but also for strong immunity, warns premature aging skin.

Chicken hearts contain minerals that are involved in the production of red blood cells.

Copper takes part in the production of collagen and improves hair condition.

Phosphorus and calcium are needed for health skeletal system, are involved in many other processes, including the nervous system.

Potassium is important for normal operation heart, normalizes blood pressure.

Hearts are a low-calorie product: 159 kcal per 100 grams of product. The calorie content of fried hearts increases due to fat.

The advantages of chicken hearts include the presence of coenzyme Q10, which is not often found in products.

The benefits of chicken hearts

Due to their nutritional value and rich vitamin and mineral composition, the use of ready-made chicken hearts is recommended for:

• Development of anemia, especially during the cold season;
• Diseases cardiovascular system;
• Receiving various injuries;
• The recovery process after a protracted illness;
• The need to improve the functioning of the central nervous system;
• Arterial hypertension (that is, high blood pressure);
• Dietary nutrition (proteins are low-calorie and easily digestible);
• The need to improve immunity and enrich organs with oxygen (isoilecin has an excellent effect on the synthesis of hemoglobin);
• Elevated blood glucose levels;
• Hormonal and enzymatic disruptions (lysine will bring hormones and enzymes into normal balance);
• Influenza epidemics (hearts have antiviral properties);
• Desire to optimize brain function ( main role here thiamine performs);
• The need to improve appetite and increase muscle tone of the gastrointestinal tract;
• Prevention negative impact free radicals;
• Cleansing intestinal microflora and the body as a whole;
• Creation of phosphatases, which are the “engine” of all cellular biological reactions of the human body;
• Formation of the constituent tissues of the human skeleton.

In a word, complete exclusion of this product from the diet is strictly prohibited.

The use of chicken hearts in cooking

Usually chicken hearts are boiled or stewed with onions. The basic rule in this case remains the mandatory removal of the greasy film from a small heart.

The fried version of the product (especially in egg or bread batter) adds more calories than boiled and stewed.

Some chefs put the hearts on skewers and bake them in the oven like a kebab.

Some people prefer to make minced meat from chicken by-products (hearts, gizzards, liver) and make cutlets, adding only an egg.

The most delicious are those stewed in sour cream with carrots, eggplant and herbs. They can be eaten with side dishes of rice, buckwheat or potatoes.

Contraindications to eating chicken hearts

It can be argued that this by-product has unique and exceptional benefits for humans.

True, we must not forget about the rules of consumption. As nutritionists advise, it is best to introduce chicken hearts three times a month.

In addition, the only harm the offal can bring is to allergy sufferers who may react to this product.

Watch the video of the “Live Healthy” program about the benefits of chicken hearts.

Undoubtedly, many types of meat, such as pork, beef or chicken, are in stable demand and extremely popular among most people, but the offal obtained from these animals is no less tasty and healthy. Thus, chicken hearts are considered one of the favorite types of giblets. Dishes prepared using them turn out to be quite satisfying, tasty, tender and very healthy. You can make it from chicken hearts large number a variety of dishes - salads, soups, kebabs, pates or pilaf. In addition, they can be fried and stewed with various vegetables or other additives.

Today you can buy chicken hearts both chilled and frozen. This product should not be defrosted at room temperature, but always in the refrigerator, after which they should be thoroughly rinsed under cold running water. The calorie content of chicken hearts is 158.9 kcal per hundred grams.

To one of the most popular recipes cooking chicken hearts includes the option of cooking this offal in sour cream. And in order to give the finished dish originality and a touch of piquancy, you can add Korean-style carrots or pre-fried eggplants, champignons, and chopped pickles to the semi-finished hearts. In addition, not only sour cream, but also ketchup or tomato sauce. You can also use heavy cream as an additive, seasoning the finished dish with ground dried ginger.

Absolutely any side dishes go perfectly with fried and stewed chicken hearts - rice, vegetables, cereals, pasta and many others. By the way, before frying, offal can be marinated in soy sauce or table vinegar for half an hour. If you use vinegar, then it must be diluted with water in equal quantities, while when using soy sauce there is no need to salt the hearts. After such a marinade, the product is laid out in a heated frying pan, and practically no oil can be added, since it itself is fatty, despite the low calorie content of chicken hearts.
The benefits of chicken hearts

Quite a lot is known about the benefits of chicken hearts, much more than about other types of offal, not counting the liver. With regular use of this product, the body receives a considerable amount of macro- and microelements, as well as many natural vitamins.

Delicious dishes prepared from chicken hearts are especially valuable for certain diseases, such as anemia, as well as for disorders of the cardiovascular system and after traumas suffered. The benefit of chicken hearts also lies in the content of magnesium, which has the ability to regulate blood pressure, as a result of which the human nervous system returns to normal.
Calorie content of Chicken hearts 158.9 kcal.

Energy value of the product Chicken hearts (Ratio of proteins, fats, carbohydrates):

Proteins: 15.8 g (~63 kcal)
Fat: 10.3 g (~93 kcal)
Carbohydrates: 0.8 g (~3 kcal)

Energy ratio (b|w|y): 40%|58%|2%

Chicken hearts - the benefits and harm are due to their composition, which contains both vitamins and special properties. Thanks to studying chemical composition, it turned out that these parts of the bird are very necessary for feeding the body. And what their task is, we will find out further from the article.

What are the benefits of chicken hearts?

The hearts contain iron and calcium compounds, which have a beneficial effect on bone tissue. There is also magnesium, copper, zinc and phosphorus - and this is a real supply minerals. Amino acids and proteins ensure correct and rapid transfer of substances to organs human body. They supply cells with vitamins:

When observing anemia, it is useful for children and adults to eat steamed or oven-baked hearts. The chemical elements, which we will discuss below, help ensure hematopoiesis by saturating the molecules with hemoglobin. It is good to divide meals into several stages during heart failure and diseases of the vascular system. Such by-products are very useful for injuries and after operations - when nothing animal is allowed, chicken hearts, as an element of animal meat, are allowed in the patient’s diet. They restore strength and muscle tone.

Sodium and magnesium, as well as salts, help restore water balance and normalize blood pressure. Primary amino acids help you fall asleep by affecting the nervous system and calming it. Secondary acids regulate the synthesis of hormones and enzymes.

The peculiarity of fried hearts is their ability to neutralize viruses - especially useful for children school age. For babies, they will be a source of microelements for the structure of muscle tissue. This helps a person recharge with energy for the whole day. Both muscle tone and brain activity are restored. The appearance of your skin and nails becomes better and brighter.

Contraindications are available only for those people who have severe individual intolerance However, it is better not to consume hearts more than 3 times a week.

Composition of chicken hearts

The composition of the hearts also includes other elements:

• Lysine;
• Isoleucine;
• Methionine;
• Leucine;
• Valin.

There are also vitamins and minerals. Most chemical compounds helps transport substances to organs and tissues.

How to clean chicken hearts?

Purchase a package of hearts at the store or weigh the amount you need. Next, rinse them like you would any other meat.

1. Next, you need to clear the hearts of the film, which is practically invisible without close attention.
2. Sort through the hearts, inspecting them for the presence of third-party by-products.
3. Pieces of liver or stomach that are in the bag should not be cooked together with the hearts. Their shelf life is different.
4. Separate the fibers and long threads that remain on your fingers.

Cooking time for chicken hearts

You need to cook the hearts over low heat until the water boils. Duration – 30-40 minutes. Half an hour after boiling, add spices, sour cream or cream. They cook in the sauce for another 5 minutes, at most. When the water has almost boiled away, start simmering the dish. This will make the hearts softer and juicier.

Calories in chicken hearts - BZHU

The calorie content of hearts is 165-170 kcal per 100 g. They are sometimes recommended for consumption by people on a diet. After frying, the calorie content increases, and so does the addition of ingredients. Add the calorie content of other foods and find out nutritional value ready-made dish.

Chicken hearts on a diet - how to consume them?

To prepare hearts for a dietary dish, you first need to repeat all the above-mentioned procedures for cleaning them. Then you should cut off the fatty fibers, and they can make up about ¼ of the total weight. Next cooking is steaming. In a slow cooker or similar technique, they will not be thoroughly baked, only fried.

If a fiber or vessel with a bloody clot is caught inside the heart, nothing bad will happen. There is no need to remove or cut it. Neither the vessels nor the clots are palpable to the taste.

Chicken hearts during pregnancy and breastfeeding

During pregnancy, a woman may be intentionally prescribed chicken hearts, since they are safer from meat for the woman and the fetus. Closer to the birth of the baby, you should limit your consumption of meat, but after birth, use only chicken breast and "white meat".

In the first week after giving birth, a nursing mother really needs a panacea - chicken, especially its offal. They will help the mother recover faster and ensure milk flow. You should choose chicken only according to following criteria:

The product should be administered during lactation from broth. Try it and watch your child's reaction. If all is well, you can steam, stew or bake your meat. Especially in the first 4-6 months, you should completely exclude everything fatty varieties poultry and animal meat. Even though the chicken dietary dish, it is better to abandon it after childbirth.

Chicken hearts for diabetes and pancreatitis

During periods of remission and exacerbation of gastrointestinal diseases, you should be especially careful about your diet.

Chicken hearts can be useful for adults and children, but you should not abuse them during acute outbreaks.

As you can see, chicken by-products are not as minimal in value as their weight. It is a storehouse of vitamins and minerals that can be beneficial for healthy people, and those who experience problems with obesity, kidney and gastrointestinal diseases. It is important to clean and prepare correctly, and then the dishes may seem more satisfying and tastier. There are many cooking options, and each is unique in its combination of other ingredients.

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Chicken hearts are classified as by-products and are considered a less valuable part of the chicken than white meat. However, they are quite popular because they are affordable and easy to prepare. Hearts have high nutritional properties and are quickly absorbed.

Benefit

Chicken hearts have low calorie content, so they can be included in dietary nutrition. By consuming the product 3-4 times a week, you can significantly lose weight and enrich your body with essential nutrients. chemical elements. It should be borne in mind that the calorie content of cooked hearts is affected by other ingredients of the dish, so the amount of extraneous additives should be strictly limited.

Useful properties chicken hearts due to their rich composition.

• easily digestible protein;
• amino acid isoleucine, which is a source of energy for cells involved in the production of hemoglobin, stabilizing blood sugar;
• lysine - an amino acid that is the main component of bones, muscles, skin, hair;
• vitamin B1, regulating carbohydrate metabolism, restoring immune protection, indispensable for diseases of the nervous system;
• vitamin B2, providing normal functioning organs of vision, promoting the healing of skin damage, regulating gas exchange in body cells;
• vitamin B6, which helps in the proper absorption of fats and protein, reduces cramps and muscle numbness, fights nausea, acts as a natural diuretic;
• vitamin PP, which promotes the production essential hormones, reducing the amount bad cholesterol regulating the work digestive organs and the nervous system, reducing cravings for alcoholic beverages;
• iron, which prevents severe fatigue, anemia, deformation nail plate, hair loss;
• sulfur, which ensures healthy intestinal microflora, protects the body from microbes, slows down the aging process in cells;
• copper, which is involved in growth processes, improves the condition of hair and skin, normalizes appetite, prevents weight loss, anemia, and baldness;
• zinc, which is an indispensable element for combating viral diseases, eliminating loss of taste, helping in the treatment of infertility, reducing cholesterol deposits;
• phosphorus, involved in the formation of the skeletal system, normalizing metabolic processes, helping in the fight against apathy and depression.

Chicken hearts should definitely be included in the diet during the period of recovery from injuries and protracted illnesses. They are indicated for any disturbances in the functioning of the heart and blood vessels. It is important to consume hearts in old age to improve sleep and memory, increase brain activity, regulate blood sugar levels, lower blood pressure.

Harm

Chicken hearts that were stored or transported in violation of sanitary standards can cause damage. To avoid poisoning, it is necessary to consume only fresh offal. If the hearts have been frozen, their shelf life should not exceed 2 days.

Calorie content

The energy value of 100 g of chicken hearts is 158.9 kcal. This is 7.63% of the recommended daily intake. Data on the calorie content of 1 medium heart are presented in the table:

Contraindications

Provided normal tolerance, chicken hearts are not contraindicated during pregnancy.

Children under 8 months should not be given chicken hearts. If an older baby has no digestive problems and tolerates it well meat feeding, you can add this product to its menu.

Chicken hearts have virtually no contraindications for consumption.

They should be excluded from the diet only in case of individual intolerance.

Nutritional value

Vitamins and minerals

To choose a product that has the most valuable nutritional properties, you should pay attention to appearance chicken hearts. The freshest ones have a very dense structure and a dark red hue, similar to the color of blood. To use it profitably, you need to choose only a chilled product, since the quality of the hearts deteriorates significantly when frozen.