[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ji-xue":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},7.8,0.2,4.1,0,"超低热量低脂，口感比猪血更嫩滑。",[10,13,16],{"title":11,"content":12},"热量最低的动物血制品","每100克鸡血含蛋白质7.8克、脂肪仅0.2克、热量49千卡，三种常见血制品中热量最低（猪血55、羊血57）。鸡血凝固后质地细腻柔滑，在川渝毛血旺和火锅中是常见的配菜。",{"title":14,"content":15},"易于吸收的血红素铁","鸡血和猪血、羊血一样是血红素铁的优质来源，铁吸收率远高于植物性铁。一份火锅中的鸡血豆腐（约100克）可提供约5-7毫克铁，接近成年女性每日推荐量的一半。",{"title":17,"content":18},"火锅和烧菜中的用法","鸡血豆腐切厚片或块状，放入滚烫的火锅中煮2-3分钟至完全变色即可。鸡血较猪血更嫩，煮太久会变硬影响口感。鸡血烧豆腐、鸡血粉丝汤也是家常做法——清淡鲜美，热量负担极小。"]