Blood
Description
Blood is a unique and traditional ingredient in many cuisines around the globe. It is sourced from various animals and is used in an array of recipes. Its distinct flavor and thickening properties make it a versatile addition to certain dishes. When using blood in recipes, it is important to note both the volume and weight measurements, which may be provided in azjan (a traditional unit), American (cups, tablespoons, ounces), and European (milliliters, grams) units.
Common uses
Blood is commonly used to thicken sauces, soups, and stews, and to add richness and color to dishes. It is also an essential ingredient in the making of various types of blood sausages, puddings, and cakes. While not as common in modern Western cuisines, its use persists in traditional and cultural recipes around the world.
Nutritional value
Calories
100 grams of pig blood contains approximately 75 calories.
Protein
Blood is rich in protein, with about 17 grams per 100 grams.
Fat
Blood is relatively low in fat, containing only 0.5 grams per 100 grams.
Carbohydrates
Carbohydrates are negligible in blood, making it a low-carb ingredient.
Vitamins
Blood is a good source of vitamins, particularly B vitamins like B12 and riboflavin.
Minerals
It is also rich in minerals such as iron and potassium.
Health benefits
Blood can contribute to a healthy diet, providing a good source of complete protein and iron which is essential for transporting oxygen in the blood. The B vitamins present in blood can help with energy metabolism and maintaining healthy nerve functions.
Potential risks
Consuming animal blood can carry a risk of foodborne illness if not handled and cooked properly. Certain religious or dietary restrictions may also prohibit the consumption of blood. It is high in cholesterol, which could be a concern for those monitoring their cholesterol intake.
Common recipes
Common recipes include blood sausage, black pudding, blood tofu, and Finnish blood pancakes.
Cooking methods
Cooking methods vary from boiling and frying to baking, depending on the dish being prepared.
Pairing with other ingredients
Blood pairs well with hearty flavors such as onions, garlic, and herbs, and with starchy foods like potatoes and grains.
Summary
Blood as a food ingredient has a storied history and remains a key component in many traditional dishes around the world. It is nutritionally rich, offering high levels of protein and iron. While it may not be a common ingredient in all cuisines, it offers unique flavor and texture properties that can be explored in a variety of recipes. Care should be taken in its preparation and consumption, considering both health implications and cultural sensitivities.