Can pregnant women eat pig blood?

Because of childbirth, the bodies of parturients are very weak, and many parturients are prone to heavy bleeding during childbirth. Therefore, after childbirth, they should eat more foods high in blood, such as pig blood. Pig blood is also called blood tofu. It is rich in iron and tastes soft. So, can parturients eat pig blood?

Animal blood is very nutritious, so eating animal blood, especially pig blood, has become our tradition. Pig blood, also known as pig red, is a very popular snack with a strong traditional flavor. It is also a food that many people love. So, can a woman who has just given birth eat pig blood? Next, let us find out together.

1. Can pregnant women eat pig blood?

Can be eaten. But pay attention to the quality.

Pig blood is high in iron, and it exists in the form of heme iron, which is easily absorbed and utilized by the human body. Breastfeeding mothers can eat more dishes containing animal blood to prevent and treat iron deficiency anemia.

Pig blood contains inorganic salts essential to the human body, such as calcium, phosphorus, potassium, sodium, etc., as well as trace elements such as iron, zinc, copper, manganese, etc. There are many benefits for postpartum women to consume it. However, many vendors currently use large amounts of chemicals on pigs for profit, so it is better to eat less.

2. How to eat pig blood

Pig blood has a fishy smell. After buying it, you need to soak it in water and blanch it in hot water to remove the fishy smell and avoid water release.

3. How to make pig blood

Fungus and Pig Blood Soup

Ingredients: 250 grams of pig blood, 50 grams of fungus, and 2 grams of salt.

practice:

1. Cut the pig blood into pieces.

2. After the fungus is soaked in water, tear it into small pieces.

3. Put the pig blood and black fungus in the pot, add water, and bring to a boil over high heat.

4. Simmer over low heat until blood clots float up.

5. Season with salt.

Mushroom and Pig Blood Soup

Ingredients: pig blood, lean meat, fresh shiitake mushrooms, oyster mushrooms, ginger, shallots, sugar, oil, salt and pepper.

practice:

1. Buy fresh pig blood, pour out the blood, and then gently wash it with water. Divide the pig blood into four pieces, add cold water into the pot, add 3 slices of ginger, bring to a boil, remove the blood foam, then turn to low heat and simmer until almost cooked, remove and soak in cold water for later use.

2. Wash the shiitake mushrooms and oyster mushrooms, cut the lean meat, and wash and cut the green onions into short pieces. Cut the pig blood into small pieces again, put it into the pot with cold water, add three slices of ginger, bring to a boil, skim off the finest blood foam, and sprinkle in a little pepper. Add the chopped shiitake and oyster mushrooms, add a few drops of oil and cook for about 10 minutes.

3. There will be some foam in the boiled soup, skim it off again. After boiling for about ten minutes, add finely chopped lean meat and cook for about 3 minutes. Add a little salt to the cooked soup and pour in the chopped green onions and you can enjoy it.

Stir-fried pork blood with shallots

Ingredients: shallots, pig blood, oil, leeks, sauerkraut, salt.

practice:

1. Chop shallots and set aside.

2. Cut the pig blood into strips 2 cm long and 1 cm wide. Blanch them in boiling water and set aside.

3. Heat the pan, add 2 teaspoons of oil, sauté shallots until fragrant, add pork blood strips and stir-fry, then add seasoning and water and simmer for a while, finally add leeks and sauerkraut and stir-fry until hot before serving.

4. Who can’t eat pig blood?

Patients with hypercholesterolemia, liver disease, hypertension, and coronary heart disease should eat it with caution; those who are sick or suffering from upper gastrointestinal bleeding should avoid eating it.