Story by Jennie Jackson in The Conversation.
Long a firm favourite in the cooked breakfast, black pudding has now apparently joined the likes of blueberries, quinoa and kale as a superfood. The mainstream media have picked up on a claim by online retailer Musclefood that black pudding, high in iron and protein and low in carbohydrates, is a healthy option – especially compared to its processed plate-mates bacon and sausages. But does black pudding really deserve the superfood accolade?
Blood puddings are eaten in various forms in many countries – morcilla in Spain or boudin noir in France, for example. One of the best known is the Stornoway black pudding from the Isle of Lewis, off the west coast of Scotland, where it originated as a means of avoiding food waste: crofters kept only small numbers of animals, so it was essential that when one was slaughtered, every part was used. Before the days of refrigeration, the blood was immediately mixed with fat, oatmeal and seasonings, and packed into a length of the animal’s intestine. This was then boiled and could be stored for a few weeks.
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