People are used to comparing pig blood to liquid meat, blood tofu, and the nutritional value of meat and tofu. It is the best in food. Comparing pig blood to meat and tofu is also sufficient to illustrate the benefits of eating pig blood. Many people think that the greatest benefit of pig blood is to replenish blood, and they misunderstand pig blood.
The statement that the shape complements the shape cannot be said to be completely wrong. In theory, the iron content in pig blood is very high, and the synthesis of hemoglobin cannot do without iron. Eating pig blood has the effect of supplementing blood. In the actual process, the blood-tonifying effect of pig blood is minimal.
More than 95% of the iron element in the human body comes from the decomposition of its own cells, and only 5% is obtained from food. This means that for most adults, there is no need to supplement iron, and the recommended amount in the dietary nutrition guidelines for residents is very low, only 10 mg.
Eating too much pig blood will cause excessive iron intake. The iron element in the human body is produced fast, but the metabolism speed is very slow. Once the iron is excessive and the metabolic capacity is exceeded, the concentration of iron in the blood will increase, and poisoning may occur and damage the internal organs.
Using pig blood to supplement blood, it is only suitable for some specific groups of people, identified as people with iron deficiency anemia and children in the growth and development period. Other people eat pig blood, the real meaning is not to replenish blood, but to other effects.
Pig blood supplements minerals, which are extremely rich in minerals. In addition to iron, calcium, zinc, and phosphorus are also high in content. The calcium content is 69 mg, and the iron content is only 15 mg. The calcium supplement effect of eating pig blood is better. Women in menopause require more calcium than iron. Supplementing pig blood can prevent bone problems.
This effect of pig blood has long been recognized, and the benefits of pig blood are clearly recorded in the Compendium of Materia Medica, pointing out that pig blood can prevent fractures and traumatic injuries.
The protein in pig blood is rich, up to 4.3%. Different from the vegetable protein of beans, the protein in pig blood is a high-quality protein and contains a variety of amino acids required by the human body. For most people, the effect of eating pig blood is to supplement protein. Abundant protein intake can enhance the body's immunity and improve disease resistance.
Of course, the disadvantages of pig blood are also obvious. Since it is compared to liquid blood, it shows that the fat content is not low and the cholesterol is more abundant. Eating too much pig blood will increase the cholesterol in the body, which is obviously not a good thing. People who have been found to have elevated cholesterol or who are overweight are not suitable for eating pig blood.
Some digestive problems, such as people with stomach problems, or people with frequent diarrhea, are also not suitable for eating pig blood. Compared with other nutrients, the digestion of protein is more difficult. Eating too much pig blood will increase the burden of digestion. People who have problems with the digestive system are naturally not suitable for eating pig blood.
also has a special physique and is allergic to protein. Such people who eat too much pig blood will also bring a series of allergic reactions, such as diarrhea, skin redness and so on.
The key to these advantages and disadvantages of eating pig blood is one degree. Following the principle of proper amount, the advantages of eating pig blood outweigh the disadvantages. The amount of pig blood you eat a day should be kept within 75 grams as much as possible to avoid the burden of eating too much.
The quality of the food is not important, what is important is how and why the person who eats it eats it. Some people who are obviously in good health can't get the effect of nourishing blood from eating pig blood. They may also have problems eating because of the presence of cholesterol and other substances. For most people, eating pig blood is mainly for calcium and protein, not iron.
