coordinate the body’s activities.
Composition of Organ Meats
Organ meats are generally similar to
skeletal muscle in their chemical
composition, but often contain
substantially more iron and vitamins
thanks to their special tasks. (Poultry heart
and liver and veal liver are especially rich
in folate, a vitamin that is associated with a
significantly reduced risk of heart disease.)
Their higher cholesterol levels reflect the
fact that their cells are much smaller than
muscle cells and therefore include
proportionally more cell membrane, of
which cholesterol is an essential
component. The chart below lists broad
ranges of nutrient content for organs of
various animals. Cholesterol and iron
levels are given in milligrams per 100
grams/3.6 oz; folate in micrograms per 100
grams.