Some cultures devour blood, such as in blood sausage, as a thickener for sauces, or in a cured, salted form for times of food shortage, and others use blood in stews such as jugged hare. Plants have high carbohydrate, protein …
Some cultures devour blood, such as in blood sausage, as a thickener for sauces, or in a cured, salted form for times of food shortage, and others use blood in stews such as jugged hare. Plants have high carbohydrate, protein …