Cooked animal blood clots, commonly known as blood tofu, have a high content of protein. What's more worth mentioning is that protein in animal plasma contains as many as 18 amino acids, including 8 essential amino acids that cannot be synthesized by human body, especially arginine, histidine, lysine and tryptophan that plants lack. The content of lysine is as high as 14%.

Not only that, animal blood also contains a variety of inorganic salts and trace elements. Such as sodium, potassium, phosphorus, iron, zinc, manganese, copper and cobalt. These elements are indispensable to the human body.

According to analysis, every100g of pig blood contains 45mg of iron, which is100g higher than that of meat. Eating pig blood properly at ordinary times is conducive to the prevention and treatment of anemia (iron deficiency anemia). The Institute of Child Health Care of Beijing Medical University used pig blood to make cookies, which has a good effect on preventing and treating iron deficiency anemia in primary school students. For another example, chromium in pig blood can prevent arteriosclerosis, so pig blood is one of the ideal foods for patients with coronary heart disease.

Studies have confirmed that pig plasma protein can be decomposed into a substance that detoxifies and moistens intestines after being digested and absorbed by human body. This substance reacts chemically with dust and harmful metal particles invading the stomach and intestines, and is quickly excreted with feces, thus effectively eliminating the harm of dust poison to human body.

Therefore, people who are often exposed to dust and engaged in chemical industry, printing and dyeing, coal mining, crushing, cleaning, drivers, teachers and other industries often eat pig blood in their daily lives, which is of great benefit.