Can crab and pig's blood be eaten together?

Generally speaking, crab and pig blood are not recommended to be consumed together. The detailed analysis is as follows:

Both pig blood and crab contain vitamin C, and when they come into contact, a chemical reaction may occur between the iron ions and vitamin C, forming iron cyanin. This reaction not only affects the taste of pig blood but also places a certain burden on the digestive system. Additionally, the coarse fiber in leeks may react with components in pig blood, and the spicy nature of leeks might also cause adverse chemical reactions with pig blood, affecting both taste and nutritional value.

Crab is a cold-natured food that may cause gastrointestinal discomfort, while pig blood contains a significant amount of iron, excessive intake of which may increase the burden on the kidneys. Moreover, individuals allergic to seafood may experience allergic reactions such as skin itching and difficulty breathing when consuming crab. Therefore, under these circumstances, it is also not advisable to consume crab and pig blood together.

In daily diets, it is recommended to consume various foods in moderation, pay attention to freshness and cooking methods, so as to enjoy delicious food while promoting good health.

References

[1] Yang Xiaoguang, Wang Xiaoli. Chinese Dietary Guidelines 2022 | Guideline 1: Diversified food choices with reasonable combinations[J]. Food and Nutrition in China, 2022, 28(08): 2.

[2] Zhou Youjun, Li Haixia. Food: Do combinations really enhance or counteract each other? [J]. Parents Must Read, 2022, (08): 98-99.