Beef liver is a food that can generate mixed opinions due to its taste and texture. Although it is not the favorite option in many cultures, its nutritional value is noteworthy. Healthline and Medical News Today point out that beef liver is an excellent source of protein, vitamins A, C, B12, riboflavin, folate, copper, and choline, essential for overall health.
Beef liver is one of the least expensive meats while being loaded with vital nutrients for the body. Additionally, it is rich in iron, vitamin K, and vitamin B12, which contribute to red blood cell formation, bone maintenance, and brain development. To maintain a balanced diet, it is recommended to consume between 100 and 250 grams per week, depending on an individual's age and sex.
On the other hand, its high content of cholesterol and vitamin A can be harmful if consumed excessively. A study from the National Library of Medicine suggests that high consumption of vitamin A, present in beef liver, can be toxic and cause complications such as liver damage, increased intracranial pressure, and vision problems.
For pregnant women, it is advised to be cautious with beef liver consumption due to its high vitamin A content, which could increase the risk of congenital disabilities. Additionally, individuals with gout should refrain from consuming it excessively because of its purine content, which metabolizes into uric acid and could trigger symptoms of this condition.
While beef liver offers numerous health benefits, it is important to consume it in moderation and under the supervision of a specialist, especially for those with specific medical conditions. The key is to include it as part of a balanced and varied diet to reap its nutrients without risking health.
