Foie gras is a popular delicacy made of duck or goose liver. The main reason why this great product is highly appreciated among people in all over the world is its subtle sweetness and a high nutritional value.
In order to get a liver for foie gras, geese and ducks are subjected to force-feeding and limiting the movement capabilities. This process leads to the formation of excess fat in their liver, and it grows two- three times bigger than a normal-size liver.
The delicacy is so famous that even protected as an object of national culture in France. Nevetheless, its origins date back to ancient Egypt, where foie gras was the favorite dish of the pharaohs. Then it spreaded far and wide – through Greece to the Roman Empire, after the collapse of which only the Jewish community preserved a food tradition. The returning of foie gras as the dish of gourmet tables took place in the XVIII century in France.
By the way, there is one small castle in the southwestern French region of Perigord, where Mark and Marcel Burro continue to cook foie gras on their farm using that traditional method. Their geese are kept in pretty warm open-air cages, being able to graze and walk around, and even to listen to music in order to calm down as well. No doubt, such a treatment has the most positive impact on the utility of the future product.
Foie gras contains large amounts of unsaturated fatty acids; it also consists of A, B, C, E, H and PP vitamin groups, and the content of vitamins in goose and duck livers is much higher than in the overwhelming majority of plant products. Moreover, this food item consists of such beneficial minerals as copper, zinc, selenium, calcium, iron, chlorine, sulfur, boron, tin, vanadium, titanium, cobalt, nickel, titanium, phosphorus, aluminum; also amino acids lysine and tryptophan.
A key factor is of foie gras utility is a truly unique lipid composition, which has beneficial effects on blood vessels: 57% monounsaturated fatty acids, 12% polyunsaturated fatty acids and less than 27% saturated fatty acids. Thus, according to the content of especially valuable unsaturated fatty acids, foie gras is two or even three times more useful than butter. It is proved by scientists: such a unique composition of the delicacy helps to remarkably reduce bad cholesterol level in the blood, ensuring access of healthy food for cells. It is a common fact, that healthy cells require healthy food.
As for saturated fatty acids, which contribute to raising the level of cholesterol, foie gras contains them two times less than above-mentioned butter. Today, it is believed that the regular consumption of this particular product promotes good health and longevity.
Duck and goose liver is a very useful product. In the regions where this food item is often consumed the average life expectancy is very high. Eating foie gras helps to prevent the diseases of the cardiovascular system, has beneficial effects on brain activity, improves memory, strengthens the hair, and improves the condition of our skin. This dish is highly recommended for pregnant women and children to consume. Foie gras belongs to the dietary product; to consume it is a preventive measure against atherosclerosis, as reduces the amount of cholesterol.
It is noteworthy that, despite the high fat content of the product, it is not too high in calories. For example, a 50g serving of foie gras with 225 calories contains fewer calories than either a hamburger (275 calories), a pizza (600 calories) or a portion of classic lasagna (660 calories).
Thus, we can draw the following conclusion: foie gras is not just a well-known delicacy but also a truly useful product! The gourmets around the world find this dish extremely refined, it is a perfect addition to the holiday table.