Benefits of eating pig blood: Pig blood is rich in nutrients, including protein, iron, zinc, calcium and phosphorus. The content of protein is twice as high as that of pork. It contains all kinds of amino acids necessary for human body, and it is also rich in iron, which has the effect of enriching blood. It is a good food for pregnant women. It can prevent pregnancy anemia and has a good effect on pregnancy vertigo. Pig blood contains vitamin K, which can promote blood coagulation, so it has hemostatic effect.

Disadvantages of eating pork: Excessive consumption will cause iron poisoning and affect the absorption of other minerals. Therefore, unless people with special needs, it is recommended to eat it no more than twice a week. In addition, the blood also contains the metabolic waste of the pig body, and a large amount of consumption will also bring a burden to the human body (including hormones, drugs, urea, etc.).

Extended data:

In Guangdong, the most common way to eat pig red is to cook it into pig red soup. The material is very simple. Pig red, together with chives, ginger, parsley and white pepper, is a bowl of hot soup. In almost every stall selling beef offal, you can find pig red soup and drink a bowl in a cool or cold season, which really warms your heart.

Of course, if you cook pig red soup at home, you can also add some tofu, leeks, Chinese cabbage, bean sprouts and spinach to make it taste richer. In addition to Guangdong, there are many delicacies with pig blood, and the production is more complicated, such as Sichuan cuisine, northeast blood sausage, Taiwan Province pig blood cake and so on.

Like other foods, pig blood, no matter how good it is, can't be eaten in excess, because it also contains metabolic wastes (including hormones, drugs, urea, etc.), and eating it in large quantities will also bring a burden to the human body. Nutrition experts recommend eating it no more than twice a week unless people with special needs.

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