The most common hearts in the Italian diet are: bovine heart, pig heart, sheep heart, horse heart and chicken heart.
From a nutritional point of view, being rich in proteins of high biological value, specific vitamins and minerals, it belongs to the 1st fundamental group of foods; however, it is also necessary to point out certain undesirable characteristics such as the richness of cholesterol, purines and poor chewability and digestibility. From a hygienic point of view, as regards the presence of pharmacological residues and environmental contaminants, it is to be considered safer than other offal such as the liver, kidneys, brain, bone marrow, etc.
As we all know, the heart is the organ responsible for pumping blood inside the body; therefore, it boasts a notable contractile function. This mechanical-hydraulic capacity - self-managed by the pacemaker cells, albeit influenced by hormones and neurotransmitters - is carried out by a complex physiological mechanism which translates as follows: signal triggering and transduction, shortening of the fiber cells and muscle bundles - myocardium - increase in internal pressure of the cavities - first the atria and then the ventricles - synchronization of the opening and closing of the valves - atrioventricular and semilunar.
The culinary preparation of the heart requires, first of all, a "careful husking - shaping of the cut of meat, eliminating excess connective tissues. It is cooked quickly, mainly in a pan. Only very few recipes require a long and intense heat treatment. to any vegetable ingredient, from cereals, tubers and legumes, to vegetables and even to sweet and oily fruits. It goes well with both butter and extra virgin olive oil.
With a high biological value, vitamins and minerals specific to the category, the heart belongs to the 1st fundamental group of foods. It also has some characteristics that are not really desirable, such as richness in cholesterol - not visible in the table below, since it is available only for cooked food - it is quite high - and purines, and a chewability as well as a difficult digestion, which we will analyze better in the next lines and in the paragraph below.
The heart is a more nutritious and less fatty food than the average meat of musculoskeletal origin. Calories are mainly provided by proteins, followed by lipids and traces of carbohydrates. The peptides of the 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 model. The main amino acids are: glutamic acid, leucine, lysine and aspartic acid. Fatty acids have a prevalence of unsaturated over saturated ones, and polyunsaturated ones - among which the essential seeds of the omega 6 and omega 3 group - have a ratio of 1: 1 with saturated ones. The carbohydrates contained in the fiber cells should be of the soluble type.
The 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 far as minerals are concerned, the heart seems to be abundant in phosphorus even if, in relation to human nutritional needs, the amount of heme iron - highly bioavailable - is more important. There is no shortage of decent levels of zinc and potassium.
Even with regard to the vitamin intake, the heart does not disappoint; an abundant portion of the heart is able to cover the total requirement of riboflavin (vit. B2), and almost all of thiamine (vit. B1) and niacin (vit. PP); the concentration of pyridoxine and cobalamin is also good - not visible in the table. On the other hand, considerable levels of vitamin C - ascorbic acid - and of any fat-soluble vitamin are not appreciated.
