Black pudding is a type of sausagess, the main ingredient of which is the purified blood (bovine, veal and/or pork).
This product is not one Millennium is a traditional-nomadic peoples. It is valued for its consistently good taste, high quality and health benefits.
Term storage of blood sausagess is very short! For example, smoked sausagesand blood in the refrigerator stored no longer than two days, and cooked even less, only 12 hours.
The caloric content of the Pudding is 274 calories per 100 grams of product.
Composition and useful properties of Pudding
And the benefit blood sausagess is that it is incredibly chemical composition: it contains large amounts of vitamins b, PP, D and many minerals, such as zinc, potassium, manganese, magnesium, calcium, phosphorus, sodium.
Black pudding is composed and a sufficient amount of complete protein. There are many and important amino acids: lysine, histidine, tryptophan, and valine. But due to the high iron content of this sausagebut can become a good alternative medicines. In particular, for the treatment of iron deficiency anemia.
According to the current GOST R 54670 – 2011 blood sausageand depending on the mass fraction of muscular tissue is divided into 3 categories: “A”, “B”, and “In”. To the highest category “A” refers to only one kind of pudding called “Cuts”. Its composition and consider, for example.
It contains the following ingredients:
beef tendon removed the second grade (31%);
pork tendon removed bold (23%);
brisket pork (15%);
blood raw food (31%);
salt, sodium nitrite, black pepper or white pepper, ground allspice, nutmeg or cardamom ground, cloves or marjoram, garlic fresh or frozen peeled chopped.
Because of its composition shows that, like other types of sausagestion products, that blood sausageand is made from ground beef and pork, but a major component is the blood. This is a significant difference between the meats from the rest.
Blood sausagess other categories (B and C) already contain meat heads, jowl, offal, connective tissue and skin. That is, the raw materials they have lower quality.
On the table blood sausageand can be served both hot and cold.