Posting ads is free and no registration is required. But there is pre-moderation of ads.

Chicken heart is one of the most useful by-products that plays a significant role in dietary nutrition. Chicken hearts small in size (only 3-5 cm), but not in importance. The heart, like any muscle, is rich in easily digestible protein. A simple dietary or haute cuisine dish - all this applies to this offal.
There are three types of hearts on sale: frozen, fresh and chilled. The most valuable, tasty and healthy are fresh hearts. They are dark burgundy in color and have a shelf life of no more than 48 hours. If your choice fell on frozen hearts, then you need to make sure that there are no ice crystals in the bag, which indicate that the product is defrosting. Such an offal could lose most of its beneficial properties, which would negatively affect its taste. In any case, the heart must be chosen meticulously and very carefully.

Chicken heart contains the following vitamins: niacin equivalent PP, B6 pyridoxine, B2 riboflavin, B1 thiamine, vitamin A, macro- and microelements: phosphorus, potassium, sodium magnesium, calcium, cobalt, molybdenum, chromium, manganese, copper, zinc, iron. Also present in the heart are the amino acids valine, lysine, leucine and isoleucine.

Useful properties

Regular consumption of chicken hearts has a beneficial effect on the restoration of muscle tissue, the synthesis of hemoglobin, hormones and enzymes. The latter has a very positive effect on the digestive system.
Due to the fact that heart proteins are easily digestible, they are included in postoperative diet. They will also be useful for people who care about their health and proper nutrition.

Application

In order for a product to be tasty and healthy, it must be chosen correctly. When choosing hearts, you should pay attention to the color - it should be dark burgundy. Before cooking, the offal must be processed: cut and wash the blood clots, and cut off the fat from the top. The product prepared in this way should be stored in the refrigerator for no more than 48 hours without freezing.
The most dietary dish from this offal - these are boiled hearts. They save everything as much as possible beneficial properties product. It is better to boil the heart in lightly salted water. Serve with a side dish of vegetables and top with sauce.
Salads made from boiled hearts, as well as dietary soup, have excellent taste.

Latest forum topics on our website

• Bell / What mask can you use to get rid of blackheads?
• Bonnita / Which is better - chemical peeling or laser?
• Masha / Who did laser hair removal?

Other articles in this section

Chicken hearts rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B2 - 61.1%, vitamin B6 - 15%, vitamin PP - 34.6%, phosphorus - 22.3%, iron - 31.1%, cobalt - 120%, copper - 30.7%, molybdenum - 14.3%, chromium - 18%, zinc - 25%

What are the benefits of Chicken hearts?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as metabolism branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases color sensitivity visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, the maintenance normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal intestinal tract And nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of oxidative reduction reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, the presence of fetal malformations. Research recent years ability revealed high doses zinc interfere with the absorption of copper and thereby contribute to the development of anemia.

Complete guide the most healthy products you can look in the app

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.

The beneficial properties of chicken hearts are due to their rich composition.

• easily digestible protein;
• the 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 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.

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. Small chicken by-products are not always 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.

Hearts are sold chilled and frozen in stores and market outlets. 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 of 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 intensively engage in sports, 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, the functioning of the nervous system is disrupted, which is 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 the health of the skeletal system and 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 of the 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 shish kebab.

Some people prefer to produce from chicken by-products(hearts, ventricles, liver) mince 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.

The benefits of by-products have long been debated. Their opponents claim that they are capable of accumulating lead, mercury, cadmium and others heavy metals that adversely affect human health. However, supporters of an inexpensive method of cooking claim that offal contains such vitamins and useful substances, which are no longer found in any meat part of the animal.

Chicken hearts: calories

Offal includes stomachs, hearts, liver, lungs, brain, kidneys, tongue, ears and tails. All these parts of the animal have a specific taste, different from tenderloin, however, they are often used in many dishes. The most popular meat is chicken and its entrails. Chicken hearts are considered the most delicious; their calorie content is very low, which allows them to be used even in dietary cuisine. Chicken meat is undeniably the leanest, and its entrails are even smaller. For this reason, offal dishes are widely used in dietary cuisine. For example, compared to boiled chicken (204 chicken hearts (stewed) is much lower and is only 158.9 kcal.

Offal dish ideas

Chicken hearts have a miniature shape, so they are added whole to any dish. They can be boiled, fried, made into soups, appetizers and excellent main dishes. The healthiest ones are stewed chicken hearts, which have significantly less calories than fried ones. Prepare delicious dish from such a product it is not at all difficult. For this you will need half a kilo of chicken hearts, 100 grams of grated cheese, chopped onion, a clove of garlic, 3 tablespoons of sour cream and herbs. On sunflower oil needs to be fried onions until golden brown, then add raw hearts to it. Next you need to make a dressing from cheese, herbs and sour cream. Add spices to taste. As soon as the hearts are almost ready, simmer them with sour cream and cheese sauce.

The influence of other foods on the calorie content of a dish

If you include it in your diet dietary products, pay attention to other ingredients that are used in the dish. The presence of foreign additives will also affect chicken hearts (stewed). The calorie content of the dish will depend on the spices and sauces added during the cooking process. Nutritionists advise using less fatty supplements or doing without them altogether. For example, 100 grams of the lowest-fat sour cream (10%) contains 115 kcal, and energy value sour cream 20%, 25% and 30% is 210, 284 and 340 kcal, respectively. The top three include lo spamino (61 kcal), white cheese (100 kcal) and yellow fat cheese (260 kcal). Depending on the increase in calories per 100 grams, elite cheeses can be arranged in the following order: Lambert (377 kcal), Roquefort (369 kcal), Parmesan 45% fat (389 kcal), cheddar (392 kcal), Emmental 45% (420 kcal). The calorie content, which is most common in cooking, is 352 kcal per 100 grams. If you wish, you can exclude any additives from the dish and make do with only sunflower oil.

The benefits of chicken hearts for the body

If you eat chicken hearts several times a week, the calorie content of your lunch will be kept to a minimum. Do not forget that this product has a beneficial effect on the body as a whole. So, chicken heart contains vitamins B1, B2, B6, PP, as well as some useful elements: phosphorus, iron, zinc, copper, chromium and cobalt. Thus, chicken hearts will not only help in the fight against overweight, but also fill the body with missing useful elements.