The nutritional value of pig blood The most bloody health effect of pig blood

Pig blood I think everyone is very familiar with, is more common in daily life, people also like to eat it, but when it comes to the nutritional value of pig blood, but not much to know, pig blood people call it blood tofu, is a A common ingredient in life, and eat very much, with the effect of blood oh.

猪血

1, pig blood and high iron content

In addition, it exists in the form of heme iron and is easily absorbed and utilized by the body. Children in the growth stage and pregnant or breastfeeding women eat more animal blood dishes, which can prevent and treat iron deficiency anemia and can effectively prevent middle-aged and elderly people. People suffering from coronary heart disease, arteriosclerosis embolism.

2, pig blood contains vitamin K

Can promote blood coagulation, so there is a hemostatic effect.

3, pig blood can also provide a variety of trace elements for the human body

Eat more pig blood has benefits for malnutrition, kidney disease, cardiovascular disease after treatment, can be used to treat dizziness, vomiting blood stasis, haemorrhage, haemorrhage, traumatic epilepsy, etc.

4, eating pig blood is good for bowel

The incidence of anaemia among elderly people over 60 years old in China is very high. The result of the most recent survey was 21.5%. The iron in pig blood is heme iron. It is not only higher in content than any food, but also easily absorbed by the body. It is in the small intestine. Absorption rate of up to 37%, and many iron supplements on the market's basic composition - heme iron absorption rate is equivalent. Therefore, if the old man eats 20 grams of pig blood every day, he can basically make up for the need for iron and can avoid and correct anemia.

5. Cobalt in pig blood

It is an important trace element to prevent the growth of malignant tumors in the human body. Scientists have isolated a substance called "trauma hormone" from pig blood, which can remove necrotic and damaged cells and can act on injured tissues to make them Gradually healed and returned to normal function. This is difficult to obtain in other foods.

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