Why exactly is beef liver often preferred over chicken liver? What advantages does it have?
From what I can see, chicken liver is a more balanced nutritional powerhouse than beef liver. It has much less retinol and B12 while still providing megadoses of each. It has more folate and lacks the huge hit of copper which I certainly don't need.
So why do paleo types espouse beef liver as the ultimate offal, sometimes simply casting chicken liver aside?
Incidentally, chicken liver is easier to cook and more universally palatable, though I'm a big fan of both livers flavor wise.
Side question: Does anyone know if grass-fed beef liver has more folate than CAFO stuff the nutritional database is most likely based on?
asked byMethodician (626)
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on June 03, 2014
at 07:12 PM
I have no idea, but concur that for people who need the retinol, but not the megadose of copper, it is a better choice. I just eat the liver of each animal I buy. Taste-wise, I am fond of goat and rabbit liver, though I do not know their nutrient content.