Offal, the benefits of including this traditional food in your diet

Organ meats such as liver, kidneys and heart, are collectively known as offal. They have deep traditional roots across many cultures where every part of the animal was respected and valued. Often seen as highly nutritious and sometimes more desirable than muscle meat, organ meats were reserved for tribal leaders, warriors, or as sacred offerings. Some organs were even believed to impart strength or fertility when eaten. For example, heart was appreciated and consumed for courage and liver for vitality.

Here are three benefits of including offal in your diet, and which have been extensively researched.

1. High Nutrient Density

Offal is exceptionally rich in essential vitamins and minerals. For example, liver is one of the most nutrient-dense foods available, packed with vitamin A, B12, folate, iron, and copper.

2. Excellent Source of Iron and B Vitamins

Organ meats, especially liver and kidney, are rich in heme iron which is easily absorbed by the body, and B vitamins like B12, B6, niacin, and riboflavin, supporting energy production and neurological function.

3. Supports Muscle Growth and Repair

Organ meats contain all essential amino acids, making them complete proteins. Heart, for instance, is high in Coenzyme Q10 which supports cardiovascular health and cellular energy production.

We include offal in two of our mfm dishes. Our Beef Meatballs and Beef and Pork Ragu both include organs from beef, which will be fresh heart, liver and/or kidneys, depending on what's available.

And our mfm Chicken Liver Broth Cubes combine organic chicken livers with collagen rich classic chicken broth for a fabulously convenient and nutrient dense way of including the benefits of organ meats into your repertoire.

 

References: 

Higgs, J. D. (2000). “The nutritional properties of meat.” British Nutrition Foundation Nutrition Bulletin, 25(4), 281–287.

Lombardi-Boccia, G., et al. (2005). “Nutrient composition of traditional Italian meat-based dishes: influence of cooking methods.” Journal of Food Composition and Analysis, 18(8), 675–688.

Ketola, T., et al. (2000). “Coenzyme Q10 supplementation and exercise performance: evidence from animal and human studies.” Nutrition Reviews, 58(9), 295–304.