[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-yang-xue":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},6.8,0.2,6.5,0,"近乎零脂肪，羊血豆腐口感比猪血更细腻。",[10,13,16],{"title":11,"content":12},"低热量低脂肪的动物蛋白","每100克羊血含蛋白质6.8克、脂肪仅0.2克、热量57千卡，几乎不含脂肪。与猪血相比，羊血的蛋白质含量较低但口感更细腻嫩滑，在西北地区是羊杂汤和血肠的重要原料。",{"title":14,"content":15},"血红素铁含量可观","羊血和猪血一样是血红素铁的优质来源，铁的吸收率远高于植物性铁。在缺铁性贫血高发地区，动物血制品是价廉物美的补铁选择。",{"title":17,"content":18},"羊血肠和羊杂汤","内蒙古和西北地区的传统羊血肠：将羊血与荞麦面、羊油、葱蒜等混合后灌入羊肠煮熟，切片煎食风味独特。羊血也常用于羊杂汤中，与羊肚、羊心等一同炖煮，汤汁浓郁滋补。"]