Or use one or two chicken livers or two or two sheep liver instead
Adding some liver paste to food supplements is a common knowledge that many parents know, but how much this amount should be added may not be understood by parents. The secretary-general of the China Nutrition Society, Tong Fengying, said at the “2008 China Children's Balanced Dietary Symposium†that children aged 1-3 years would eat pork liver every month, and 75 grams (about one or two and a half) would suffice.
Yan Fengying pointed out that 1-3 years of age are the rapid development period of children, and their demand for various nutrients is relatively high, but at the same time, their defense ability against bad external stimuli is still poor. Therefore, the food choices of young children need to be in accordance with The principle of comprehensive nutrition and easy digestion is carried out.
Pig liver, which is rich in protein, iron, vitamin A and other nutrients, has been a good choice for children's supplementary foods because of its good absorbability. However, after all, pig liver contains a large amount of cholesterol. Once it is too much, it may cause an increase in cholesterol levels in the body, which increases the risk of cardiovascular and cerebrovascular diseases in adulthood. Therefore, parents need to be cautious in the amount added.
Qi Fengying suggested that children under the age of 3 should use 75 grams (one and two and a half) of liver or 50 grams (one or two) of chicken liver and 25 grams (two and a half) of goat liver each month to make liver paste and eat them several times a month. Can play a role in increasing vitamin A intake and improving the child's immunity.
Since the liver usually has a bit of smell, it is best for parents to work on cooking methods. For example, the liver may be cut open, or the skin may be peeled off, and a liverlike paste such as a paste may be scraped off with a knife, fried with oil, salt, cooking wine, onion, ginger, garlic, sugar, and the porridge may be fed; The liver is cooked, and the tendons are smashed into fine mud, seasoned with oil, salt, sugar, onion, ginger, and garlic, and then put into the noodles to make pasta.
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