The case for eating more organ meat

5 hours ago

Organ meats (offal) are highly nutrient-dense, often containing more vitamins and minerals per gram than muscle meat, with liver being particularly rich in iron, copper, selenium, zinc, vitamin A, B vitamins, and choline.
Offal consumption has declined globally, especially in developed countries, due to unfamiliar textures and flavors, leading to increased food waste as up to 44% of livestock by weight can be offal.
Research gaps exist regarding poultry guts and the impact of processing on nutritional value, but organs are recognized among the most nutrient-dense foods available.
Certain groups, such as pregnant women (due to high vitamin A in liver), people with iron overload conditions, gout, or kidney disease, should limit or avoid offal.
Offal can support sustainability and address nutritional needs, especially for children, but promoting it requires making it appealing through recipes or integrating it into familiar dishes.

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