Following Eid al-Adha, dishes made from liver, kidney, heart, and brain remain popular in many households. While some enjoy them for their rich taste, others avoid them due to concerns over fat or cholesterol. But nutritionists suggest these organ meats—often called nature’s multivitamins—can be very beneficial when consumed sensibly.
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Liver, for instance, is packed with iron and vitamin A, helping boost blood health. Kidneys and heart are rich in omega-3s and B vitamins, supporting heart and muscle function. Brain meat contains nutrients that help protect nerve cells and enhance cognition.
However, these cuts can also be high in cholesterol and vitamin A, so experts advise limiting intake to once a week or less. To eat healthier this Eid season, try grilling instead of frying, add vegetables, and keep portion sizes small.
