Black truffle foie gras
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Black truffle foie gras
Foie gras is the liver of the duck goose. Because of its rich nutrition and special effects, foie gras has become an ideal food for blood and health. Foie gras is also famous for its famous French cuisine foie gras (French: Foie gras, literally translated: fatty liver).
Europeans will be foie gras and caviar, truffles and listed as "the world's three major delicacies".
Foie gras contains carbohydrates, protein, fat, cholesterol, iron, zinc, copper, potassium, phosphorus, sodium and other minerals, which has the effect of nourishing blood and nourishing eyes. [1] Goose fatty liver is a fatty liver cultivated in live geese.
This kind of fatty liver is tender in texture and delicious in flavor, which is respected as the first of the world's three delicacies by European and American people. Goose fatty liver contains 40%-60% fat, which is equivalent to cream for cake decoration. Of these fats, unsaturated fatty acids account for 65-68% of the total fat mass, while the other 1/3 are saturated fatty acids. In addition, every 100 grams of goose fatty liver contains 4.5-7 grams of lecithin, which is 3 times that of normal goose liver. The unsaturated fatty acids in goose fatty liver contain copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, which have high medicinal value. It can increase the enzyme activity in the body, regulate calcium and phosphorus metabolism, reduce blood cholesterol levels, soften blood vessels, and prevent cardiovascular diseases.
Foie gras is a high-cholesterol food, and its saturated fatty acids, which are rich in fat, will increase the cholesterol content of the human body. As for the propaganda of the business, it will not increase the cholesterol content of the human body at all, and it is more for commercial purposes. In food science, it is said that "unsaturated fat is beneficial to reduce the cholesterol content in the blood". In fact, it is because saturated fat will increase cholesterol. If unsaturated fat is used instead of saturated fat in the diet, the "evil" of saturated fat will be avoided ". There is also a 1/3 of saturated fat in foie gras, which increases cholesterol levels as well as those unsaturated fats that are eaten together.
Foie gras contains glutamic acid, which is greasy and sweet, so it produces an attractive aroma when heated. When heated to 35°C, the fat begins to melt, so there is a feeling of melting at the entrance.
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