2 months 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.