Tips for Selecting Foie Gras from Live Geese

Release Date:

2022-05-16

High-quality foie gras weighs about 20 times as much as a normal liver, ranging from 600 to 1,800 grams. Unsaturated fatty acids account for 65% to 68% of the total fatty acids in foie gras, with oleic acid comprising 61% to 66%, linoleic acid 1% to 2%, and palmitoleic acid 3% to 4%; saturated fatty acids make up 33% to 35%, including palmitic acid at 21% to 22%, stearic acid at 11% to 12%, and myristic acid at 1%. Unsaturated fatty acids can lower blood cholesterol levels, reduce the deposition of cholesterol-like substances on vessel walls, and thereby alleviate and delay the development of atherosclerosis, which is beneficial for health and longevity. Linoleic acid in foie gras is an essential fatty acid that the human body cannot synthesize and must be obtained through diet. According to reports from France, compared with normal goose liver, foie gras contains four times more lecithin, 176 times more triglycerides, twice as much deoxyribonucleic acid and ribonucleic acid, and three times greater enzyme activity; it also contains a variety of vitamins. Consequently, foie gras has a rich, mellow fat flavor, a distinctive aroma, and is highly nutritious, making it an excellent tonic for the body.

Tips for Selecting Foie Gras from Live Geese

High-quality foie gras weighs about 20 times as much as a normal liver, reaching 600–1,800 grams. Unsaturated fatty acids account for 65%–68% of the total fatty acids in foie gras, with oleic acid comprising 61%–66%, linoleic acid 1%–2%, and palmitoleic acid 3%–4%; saturated fatty acids make up 33%–35%, including palmitic acid at 21%–22%, stearic acid at 11%–12%, and myristic acid at 1%. Unsaturated fatty acids can lower blood cholesterol levels, reduce the deposition of cholesterol-containing substances on vessel walls, and thereby alleviate and delay the development of atherosclerosis, which is beneficial for health and longevity. Linoleic acid in foie gras is an essential fatty acid that the human body cannot synthesize and must be obtained through diet. According to French reports, compared with normal goose liver, foie gras contains four times more lecithin, 176 times more triglycerides, twice as much deoxyribonucleic acid and ribonucleic acid, and three times greater enzyme activity; it also contains a variety of vitamins. Consequently, foie gras has a rich, mellow fat flavor, a distinctive aroma, and is highly nutritious, making it an excellent tonic for the body.

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