offal

Liver - Nutritional Values

Nutritional composition of the Liver - Reference values of the INRAN Food Composition Tables Nutritional composition per 100 grams of edible part of Liver, bovine: Edible part 100.0% water 70, 0g Protein 20, 0g Lipids TOT 4, 4g Saturated fatty acids 1, 34g Monounsaturated fatty acids 0, 77g Polyunsaturated fatty acids 1, 13g Cholesterol 191, 0mg TOT Carbohydrates 5, 9g Starch 0.0g

offal

Tripe

2019

What is the Tripe Tripe is a food of animal origin; it is part of the fifth quarter of the slaughtered beast and in particular it falls within the group of offal. Tripe is made up of the stomach (or one of the stomachs) of cattle or pigs, even if the most commonly used raw material is beef rumen , or the first of the four stomachs of the animal

offal

Chicken offal

2019

Chicken is consumed mainly: chest, thighs (without the legs), over thighs and wings (without the tips). However, especially in tradition, there are recipes that include all (or almost all) portions generally eliminated by slaughter. Zampette - are the terminal part of the lower limbs; include shins and fingers