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Some cultures eat blood, corresponding to in blood sausage, as a thickener for sauces, or in a cured, salted form for occasions of food shortage, and others use blood in stews similar to jugged hare. Plants have high carbohydrate, protein and lipid content material, with carbohydrates primarily within the form of starch, fructose, glucose and different sugars. Most nutritional vitamins are found from plant sources, with exceptions of vitamin D and vitamin B12. Minerals are also plentiful, though the presence of phytates can stop their release.
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