Chicken hearts are classified as offal. This muscular organ is rich in trace elements, vitamins and low-calorie protein, which is perfectly absorbed by the human body.
Pick your recipe
The benefits of chicken hearts
The benefit of this by-product lies in the significant content of vitamins PP, A, group B. In particular, it contains vitamins B1 and B2, which are necessary for protein and carbohydrate metabolism.
There are also many micro and macro elements in the hearts. During life, the chicken’s heart muscle accumulates all the elements necessary for its work: magnesium, sodium, iron, phosphorus, calcium, potassium, zinc, copper. This offal is recommended for food to people with disorders of the cardiovascular and nervous systems, anemia, as well as those who need enhanced nutrition after a serious illness or injury.
How to choose chicken hearts
Chilled and fresh hearts should have a maroon color and a very dense structure. If the by-product has a faded shade, it means that it has already pretty settled down on the counter. When buying, it is better to opt for chilled rather than frozen hearts. The shelf life of the first is only 48 hours. There should be no ice crystals in the package with the frozen product. Their presence suggests that the hearts have already thawed at least once.
What is the calorie content of chicken hearts
100 grams of raw hearts contain no more than 159 kilocalories. During heat treatment, the calorific value of the offal increases. So, about 100 kilocalories are already contained in 100 grams of fried hearts under sour cream filling.