Although the heavy spicy hot pot that everyone loves is not necessarily a healthy diet, the duck blood at the bottom of the pot is a good ingredient! Experts said that duck blood in addition to iron supplementation, the nutritional content is almost pure protein, and the ratio of protein to fat is not lost to chicken breast, low calories, large volume, easy to have a sense of satiety, rather than buy health products to supplement iron, it is better to occasionally eat duck blood is more solid.
Duck blood in a hot pot restaurant
3 benefits of duck blood
(1) Duck blood is almost pure protein
Every 100 grams of duck blood contains 6 grams of protein, 0.3 grams of fat and 0 grams of carbs. This protein/fat ratio is not lost to chicken breast.
(2) Duck blood has a sense of satiety
The calories per 100 grams of duck blood are only 29 kcal, and after deducting protein and a small amount of fat, the remaining 93.7 grams are almost all water! This kind of low-calorie, bulky food is most suitable for stuffing a full stomach and is not easy to exceed the calorie standard.
(3) Duck blood can supplement iron
Each 100 grams of duck blood contains 15.6 mg of iron, which is just enough to supplement the daily iron intake of adult women, as recommended by the National Health Department. Therefore, instead of buying health products to supplement iron, it is better to eat duck blood occasionally.
The doctor also reminded that high-end hot pot restaurants can often add soup base indefinitely, which is a good opportunity to enjoy duck blood, and you can also pack it after eating. However, the soup of the spicy pot is very greasy, so you should taste it and don't drink it greedily.
〡Iron from animal sources is better absorbed
The dietitian explained that blood iron only exists in "animal" food, and the iron absorption rate is high, so clams, nine holes, octopus, goose leg meat, goose eggs, pig blood cakes, duck blood, pork liver, etc., can be eaten by picking 1~2 kinds every day, which helps to improve iron deficiency anemia. The vegetables with higher iron content are: red amaranth, mountain celery, sweet bowl beans, artemisia, Penghu loofah, red phoenix vegetables, corn shoots and so on. High-iron vegetables should be eaten with foods rich in vitamin C, such as guava, kiwi, orange, lemon, etc., which can increase the absorption rate by 3 times.