Blood sausage
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 1.2 MG | 8% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 72.8 MG | 13% | |
| Vitamin B-12 | 1 UG | 42% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 1.3 UG | 7% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 6.4 MG | 36% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 22 MG | 2% | |
| Potassium, K | 38 MG | 1% | |
| Sodium, Na | 680 MG | 30% | |
| Zinc, Zn | 1.3 MG | 12% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 15.5 UG | 28% |
Nutrition Highlights
- Good source of protein with 14.6g per 100g.
- Good source of Iron, Fe (36% DV).
- Good source of Sodium, Na (30% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Vitamin B-12 (42% DV).
About Blood sausage
This traditional delicacy is made by cooking blood with a filler—often grains, fat, and spices—until it solidifies into a rich, dark sausage. Its deep color comes from the high concentration of hemoglobin, which provides a significant source of iron. In fact, a typical serving can deliver over 20% of the recommended daily intake of iron, making it a valuable option for those needing to boost their intake of this essential mineral. It also contains a good amount of protein and B vitamins, particularly vitamin B12, which supports energy metabolism and red blood cell formation. However, it is also high in saturated fat and sodium, so portion control and occasional consumption are wise for those monitoring heart health or blood pressure.
In the kitchen, it is prized for its robust, savory flavor and is often sliced and pan-fried until crisp on the outside while remaining tender inside. It can be served as part of a hearty breakfast alongside eggs and vegetables, incorporated into stews for added depth, or used as a filling in pastries and savory pies. In some cuisines, it’s grilled and paired with tangy sauces or pickled vegetables to balance its richness. While its strong taste isn’t for everyone, those who enjoy it appreciate its unique contribution to both flavor and nutrition in traditional dishes.
Compare Blood sausage
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