Blood sausage - the benefits and harm to the body

The properties of blood sausage, people have identified more than 200 years ago, to this day, useful and harmful qualities are studied thoroughly. Many people cook sausage according to the recipes of grandmothers and great-grandmothers, wishing to finally get a natural billet without impurities. Oddly enough, but the blood sausage is made up of two main ingredients - blood and meat. The remaining components depend on the technology of preparation.

The composition of the blood sausage

The product has an average energy value, but this does not make it less nutritious. Approximately 300 Kcal is allocated per portion weighing about 100 grams. This indicator may vary up or down depending on the raw materials and additional ingredients.

The main thing for which they love sausage is that it contains a lot of vitamins from group B.Among the most useful emit folic acid, pyridoxine, thiamine, riboflavin, niacin. Not without the participation of vitamin D, which is necessary for the strength of bones and healthy skin.

Since the sausage is prepared with the addition of blood, it contains a large amount of mineral elements. One of the clear representatives is iron. This substance is necessary to maintain hemoglobin levels, as well as the treatment and prevention of anemia. In one portion of the blood sausage accumulates about 40% of the iron needed daily for an adult.

A lot of sausage fatty acids unsaturated, they occupy 66% of the total. Also, the product is rich in sodium (35%), cholesterol (about 40%). Not without accumulation of phosphorus, calcium, selenium.

Blood sausage benefits

1. Due to the high iron content, the composition of the blood and its circulation are improved. All this favorably affects the level of hemoglobin in the blood.
2. Due to the content of vitamins of group B, the psycho-emotional environment of a person is normalized. Against this background, insomnia, the effects of stress, anxiety and chronic fatigue syndrome disappear.
3. Blood sausage concentrates a lot of protein and calcium. These elements are needed for bone tissue, muscle fibers, and metabolism. The nutritional value charges the body with energy, is involved in strengthening the teeth and nails.
4. Since there is selenium in the blood sausage, this product should be eaten for people with thyroid disorders. In addition, bloodskins conducts prevention of cancer.
5. Phosphorus strengthens bone tissue, cartilage, fights joint pain, and is used to treat and prevent osteoporosis, gout, rheumatism, sciatica, etc.
6. Blood sausage is an excellent source of mineral compounds and vitamins. It is often replaced by the usual medications intended for the treatment of beriberi and anemia.
7. The product is prescribed for use by categories of persons who have recently undergone a difficult operation with a large blood loss. Since the sausage improves the production of red blood cells, recovery will take place several times faster.
8. Due to the properties of the product to remove heavy metal salts, radionuclides, toxic substances, sausage must be eaten to cleanse the liver and kidneys.
9. It is interesting that, despite the high content of cholesterol, the product is used for the prevention of thrombosis and atherosclerosis in particular. Less commonly, sausage is prescribed for varicose veins.
10. The special value of the meat product is carried by girls who are in a delicate situation. A pregnant lady needs to take care of her diet, maintain hemoglobin and eat foods that will contribute to the development of the fetus in accordance with the term. Sausage satisfies all requirements.

The subtleties of cooking blood sausage

1. Many people mistakenly believe that fresh blood is used in the sausage cooking process. If you are confused by this component, replace it with a dry food supplement - albumin. Dilute the powder with water, apply as prescribed.
2. In order for the sausages to not be weathered and not to dry, after completing the cooking, rub the products with vegetable oil. Such a simple trick will preserve useful qualities and type of sausage, as well as protect the product from pathogens.
3. To protect the natural intestines, use the salt.Sprinkle it with the product, then store it in an airtight container with a lid. Keep in the cold for about 2 months. Throughout this period, the intestines will remain elastic.
4. If you still have blood after cooking the sausage, put it in the freezer. In this state, the raw materials lie for about 10 months. After defrosting, the blood will not lose its beneficial qualities.

Blood Sausage Harm

1. The product is strictly prohibited to individuals who are overweight. Calorie content is quite high, also sausage has a huge amount of protein. The enzyme is poorly absorbed by the liver and is deposited in the form of fat.
2. Sausage is contraindicated for eating in any quantity, if you have been diagnosed with diabetes. Fatty acids in the composition are considered to be substances that provoke the development of the disease and complicate its course.
3. In addition, fatty acids adversely affect the vascular permeability. As a result, diabetics may face certain difficulties.
4. Raw materials are forbidden to eat with any liver disease. Heavy fats additionally burden the internal organ, negatively affecting its activity.
5. The product is contraindicated for the treatment of ailments of the gastrointestinal tract. This sausage belongs to the category of heavy products, which are difficult to digest and assimilated by the body.
6. Keep in mind that the product is made from completely natural and perishable ingredients. Therefore, the finished composition is recommended to consume immediately after purchase. Otherwise, you risk to earn a strong poisoning.
7. Also, a sausage that was cooked in case of non-observance of all norms and rules can bring tangible harm to a person. So, a delicacy can turn into a center with actively developing parasites.
8. If possible, make sure that the sausage was made from completely healthy animals. Therefore, purchase a delicacy only from trusted suppliers. It is better to cook sausage yourself.
9. It happens that a person has a disgust at the first form of sausage. In this case, do not force yourself to try the dish. Keep in mind that such actions will not lead to anything good. The product may cause vomiting and indigestion.

Blood sausage is quite an interesting product. He began to cook back in times.However, the popularity of such a delicacy is not quenched. When buying raw materials in stores, manipulation should be treated with special attention. Poor composition can cause the development of serious pathologies. If possible, prepare a similar product on your own to achieve maximum benefit.

Video: how to make homemade blood sausage