Food | Cholesterol [mg / 100g] |
| Cooked beef sweetbreads | 466 |
| Cooked bovine brain | more than 2000 |
| Heart of cooked beef | 274 |
| Cooked chicken heart | 231 |
| Cooked turkey heart | 238 |
| Cooked beef liver | 385 |
| Cooked liver liver | 746 |
| Cooked pork liver | 290 |
| Cooked turkey liver | 599 |
| Cooked beef tongue | 211 |
Total cholesterol in foods »
Offal and cholesterol
Offal is food of animal origin and more precisely constitutes the so-called "fifth quarter".
From a nutritional point of view, offal is really very rich food! They contain vitamins, proteins, glycogen, fats and mineral salts in abundance. On the other hand, offal brings significant amounts of cholesterol, fatty acids and purine bases (see hyperuricemia and gout), therefore they are not suitable for the nutrition of hypercholesterolemic and hyperuricemic / gouty.
The offal is NOT all the same and consists of the various portions of the animal that are NOT muscular; they are offal: the brain and the head (ears, nose etc.), the thymus, the lungs, the stomach and the intestine, the pancreas, the liver, the testicles, the kidneys, the legs, the skin, the diaphragm, the marrow, heart, spleen, salivary glands etc. There are offal with a high cholesterol and saturated fat content (brain, liver, etc.); on the contrary, other sizes are much lighter (diaphragm, stomach and intestine). The frequency of consumption of offal varies according to the specific food, the level of cholesterol and the tendency to hyperuricemia.
NB . To reduce the absorption of cholesterol from offal it is advisable to combine them with a meal rich in fiber, including fruit and vegetables in the right quantities.
Watch our video vegan recipes and learn how to prepare vegetable meat, good as animal but without cholesterol
