Rich in high biological value proteins, vitamins - especially of the B group - and specific minerals - especially iron - the bovine heart belongs to the 1st fundamental group of foods. It is low in calories and not too fat although, on the other hand, it provides cholesterol and purines in abundance.
From a hygienic point of view, compared to other offal such as liver as food, kidneys or kidney, brain as food and bone marrow, the bovine heart is "physiologically" less exposed to the accumulation of unwanted factors such as pharmacological residues. or contaminants of various kinds.
In Italy, the bovine heart is a fairly common food even if, as is the case for the entire fifth quarter, the population eats less and less of it. This does not depend only on a reduction in demand, but also in the commercial supply. Note: together with that of chicken, the bovine heart is probably the heart - the most consumed food in our area.
Cooking beef heart is not easy. It is first of all necessary to clean it thoroughly, removing excess fibrillar connective tissue. We must then pay attention to the cut, strictly transversal, which must not be too thick but not too thin. This cut can be cooked in two totally opposite ways: quickly tossing it in a pan over medium heat or stewing it in a pan.
and less fat than the average meat of musculoskeletal origin; it contains a few more calories than lean meats such as chicken breast. Energy is provided above all by proteins, followed by lipids and traces of carbohydrates. The peptides of the bovine heart are of high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human protein model; the prevailing amino acids they are: glutamic acid, leucine, lysine and aspartic acid. Fatty acids have a prevalence of unsaturated chains compared to saturated ones; the ratio between polyunsaturated - essential seeds of the omega 6 and omega 3 group - and saturated is about 1: 1. Carbohydrates, contained in almost insignificant quantities, are of the soluble type (glucose).
The bovine heart does not contain dietary fiber; instead it is rich in cholesterol and purines. There are also no traces of lactose, gluten and histamine.
As for mineral salts, bovine hearts contain high levels of phosphorus and very interesting amounts of heme iron - highly bioavailable. There is no lack of discrete concentrations of zinc and potassium.
The bovine heart does not disappoint as far as the vitamins are concerned. An abundant portion is able to cover the entire requirement of riboflavin (vitamin B2), and almost all of thiamine (vitamin B1) and niacin (vitamin PP); the concentration of pyridoxine and cobalamin is also good. instead they appreciate considerable levels of vitamin C - ascorbic acid - and of any fat-soluble vitamin.
