Pig's blood
Seasonal period:
All year
Vital fluid of vertebrates, consumed especially in black puddings.
Binding ingredients with blood is commonly used in French cuisine, for ragouts, civets and barbouille preparations.
Nutritional information (0.1 l)
Energy
81.0
kcal
Carbohydrates
0.0
g
Proteins
18.0
g
Lipids
1.0
g
Fiber
0.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
40.0
mg
Calcium
8.0
mg
Iron
52.0
mg
Zinc
0.0
mg
Vitamin A
0.0
ug
Vitamin C
2.0
g
Folic acid
0.0
ug
Salt (Sodium)
207.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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