What is the Nutrition we get from Blood?
Whether it is raw blood or cooked blood.
In this forum, we are into cooked.
In the Philippines we have a traditional blood dish called DINUGUAN.
It's made from pig's blood and some innards and fat and some meat.
This is such a wildly popular dish, my own kids can't get enough of it.

Another popular thing is cubed and barbecued blood of pig or cow.

I am wondering what kind of nutrition we get from blood?

Why do people like eating blood?

From the blood sausages I eat from time to time I get: sodium, potassium, calcium, phosphorus, iron and, of course, some protein, fat and a little bit of carbs.