pork blood
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pork blood is highly nutritious, especially known for its exceptional iron content. It's also a rich source of high-quality protein, essential vitamins like B12, and minerals such as zinc and selenium. Its low fat and calorie profile make it a nutrient-dense food.
Pork blood is an excellent source of highly bioavailable heme iron, crucial for preventing and treating iron-deficiency anemia. It provides a complete protein profile, supporting muscle growth and repair. Additionally, it's rich in Vitamin B12, vital for nerve function, and minerals like zinc and selenium, which support immune health.
Per 100 grams, pork blood contains approximately 17.1 grams of high-quality protein. This makes it a significant protein source, comparable to many lean meats, and provides all essential amino acids.
Yes, pork blood can be suitable for keto or low-carb diets. It is very low in carbohydrates (around 2.1g per 100g) and fat (0.3g per 100g), while being high in protein. This makes it a nutrient-dense option that aligns with the macronutrient goals of these diets.
Yes, pure pork blood is naturally gluten-free. However, if consumed in processed products like blood sausages or puddings, it's important to check the ingredient list as other components might contain gluten.
No, pork blood is neither vegan nor vegetarian. It is an animal product derived from pigs, making it unsuitable for both vegan and vegetarian diets.
Pork blood is used in various cuisines worldwide, often as a thickener or flavor enhancer. Common applications include blood sausages (like black pudding), stews (e.g., dinuguan in the Philippines), soups, and as an ingredient in some traditional desserts or savory dishes.
pork blood is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 17.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Pork blood has a distinct, rich, and slightly metallic or irony flavor due to its high iron content. When cooked, it often takes on a savory, earthy taste and a firm, somewhat crumbly texture, especially in dishes like blood sausage.
Fresh pork blood is highly perishable and should be stored in an airtight container in the refrigerator immediately after collection. It should be used within 1-2 days or frozen for longer storage. Freezing can alter its texture slightly but preserves its nutritional value.
When sourced from healthy animals and handled hygienically, pork blood is safe to consume. It must always be thoroughly cooked to eliminate any potential pathogens. Avoid consuming raw or undercooked blood to prevent foodborne illnesses.