Seasonal period: All year

Vital fluid of vertebrates, consumed especially in black puddings.

Binding ingredients with blood is commonly used in French cuisine, for ragouts, civets and barbouille preparations.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 40.0 mg
Calcium 8.0 mg
Iron 52.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 2.0 g
Folic acid 0.0 ug
Salt (Sodium) 207.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.