Liver

Liver is an edible organ from animals, especially beef, pork, chicken, or lamb, frequently used in the cuisines of various cultures around the world. It is characterized by its soft texture and intense, slightly metallic flavor, and is a highly valued ingredient in traditional recipes such as pâtés, stews, stir-fries, and fried dishes.

Origin: Liver is a food that has been consumed since ancient times due to its high nutritional value and availability. Today, it is common to find liver in markets and butcher shops worldwide, mostly sourced from cattle, pigs, or domestic poultry.

Properties: Liver is an exceptional source of essential nutrients. It stands out for its high content of iron, vitamin A, B vitamins (especially B12), and high-quality proteins. Thanks to this, it is an ideal food for people with anemia, vitamin deficiencies, or those who require a diet rich in micronutrients. However, due to its concentration of vitamin A and cholesterol, it is recommended to consume it in moderation.

Synonyms in Spanish from Latin America: Depending on the country, liver may also be known as lámina (Argentina), fígado (exclusive to some regional variants), hígado de res, hígado de pollo, or simply hígado. In Mexico and Central America, it is commonly called "hígado" directly, while in some South American countries, the term is also extended with the type of animal for greater clarity.

In summary, liver is a highly nutritious ingredient that adds flavor and richness to various traditional recipes, making it an ally in the kitchen for those seeking tasty and healthy dishes.