Current location - Health Preservation Learning Network - Health preserving class - Why is goat blood green after cooking?
Why is goat blood green after cooking?
Hemoglobin in animal blood contains ferrous ions. Because of the absorption and reflection of light under different light, ferrous ions will change color, which may also lead to the discoloration of sheep blood.

If some chemicals containing copper ions are added to it, its color will change obviously after cooking, because the color of divalent copper ions is often blue or green, so it may be polluted by copper.

Extended data:

Precautions:

Those who get angry should not eat sheep blood. This is because from the perspective of diet conditioning, patients with summer heat should eat cold, heat-clearing and fire-purging products, which is conducive to further conditioning the body, rather than eating warm food. Chinese medicine believes that sheep's blood is warm and helps heat, and patients will definitely aggravate their fiery condition and affect their health after eating it. Therefore, people with excessive heat should not eat sheep blood.

People with yin deficiency and internal heat should not eat sheep blood. This is because from the perspective of diet conditioning, patients with yin deficiency and internal heat should eat products that nourish yin and clear heat, which is conducive to the recovery of the body and should not eat warm food. The scientific principle of health preservation is that after eating sheep blood, patients with yin deficiency and internal heat will help heat to hurt yin and aggravate the internal heat of yin deficiency, thus affecting their health. Therefore, patients with yin deficiency and internal heat should not eat sheep blood.

Baidu encyclopedia-sheep blood