Know what’s on your plate
Beef blood
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 82 kcal —
- Protein 20 g 39%
- Carbohydrate 0.8 g 0%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 0.8 g —
- Sodium 240 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 12.8 µg 1%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.4 mg 3%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 0.85 mg 5%
- Vitamin B6 0 mg 0%
- Folate (B9) 7 µg 2%
Minerals
- Calcium 4 mg 0%
- Iron 46.5 mg 258%
- Phosphorus 14.5 mg 1%
- Potassium 107 mg 2%
- Zinc 0.2 mg 2%
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Questions about Beef blood
How do you cook beef blood without it turning lumpy?
Whisk it smooth, then pour it in a thin stream into a gently simmering sauce or broth while stirring. Keep the heat low and cook until it thickens; boiling hard makes it seize into coarse curds.
What dishes are made with beef blood?
Beef blood is used in blood sausages and black puddings, as well as blood-thickened stews and soups. In some cuisines it is stirred into a hot, savoury broth near the end of cooking.
Can you eat beef blood raw?
No. Raw blood can carry harmful microbes; buy it from a reliable meat supplier, keep it refrigerated, and cook it thoroughly before eating.
How should you store fresh beef blood?
Keep it covered in the fridge and use it promptly, following the supplier’s use-by advice. If you will not use it soon, freeze it in small portions in a sealed container, then thaw it in the fridge.
What can you use instead of beef blood in a recipe?
For a dark, savoury sauce, use a little cornflour or another starch slurry to thicken it, though the flavour will not be the same. For blood sausage, there is no close substitute for blood’s distinctive set texture.
Is beef blood a source of iron?
Yes. Beef blood is high in iron, with 46.5 mg per 100 g.
Source: ANSES–Ciqual (France) 40600 · per 100 g · carbohydrate per EU label, fibre excluded
