The benefits of eating more pig blood:

Pig blood is rich in nutrition and is known as "liquid meat". According to the determination, every 100g pig blood contains protein 16g, which is higher than beef and lean pork, and is easy to digest and absorb. The proportion of amino acids in protein of pig blood is close to that of human body, so it is very easy to be used by the body. Therefore, protein from pig blood is most easily digested and absorbed in animal food.

Another feature of pig blood is that the fat content is very low, only 0.4 g per 100 g, which is 1/70 of the fat content of lean pork. It is a low-calorie and low-fat food. In addition, pig blood also contains calcium, phosphorus, potassium, sodium and other inorganic salts necessary for human body, as well as trace elements such as iron, zinc, copper and manganese.

The iron content in pig blood is very rich, as high as 45mg per100g, which is twice as high as that of pig liver, eight times higher than that of eggs, and 20 times higher than that of lean meat. Moreover, the valence of iron ions in pig blood is the same as that in human body, and it is easier to be absorbed and utilized by human body after ingestion, and its iron absorption rate can reach more than 22%. Iron is an important element for hematopoiesis. Without iron, people will suffer from iron deficiency anemia. Therefore, anemia patients often eat pig blood to replenish blood.

Pig blood also contains a certain amount of lecithin, which can inhibit the harmful effects of low-density lipoprotein and help prevent and treat atherosclerosis. It is an ideal food for the elderly and patients with coronary heart disease, hyperlipidemia and cerebrovascular diseases, and is also beneficial to the prevention and treatment of Alzheimer's disease, memory loss, forgetfulness, dreaminess and insomnia.

The elderly are prone to malnutrition because of tooth loss, difficulty in chewing and decreased digestive function. Pig blood is as soft as tofu, which is very suitable for the elderly.