How does human blood taste

Why does blood taste like iron?
The component in the blood that causes the metallic taste is actually iron. But you shouldn't think of a large iron girder straight away, but have to take a closer look at the components of the blood. A distinction is made between red blood cells (erythrocytes), white blood cells (leukocytes) and blood platelets (thrombocytes). The red blood cells contain hemoglobin, which is the red blood pigment, a substantial part of which is made up of tiny iron ions. The oxygen absorbed through the lungs binds to these iron ions and is thus distributed throughout the body. A person has about five grams of iron in their body and needs to ingest at least twice this amount daily through food in order to be able to roughly maintain this level. Foods particularly rich in iron are meat, spinach, soybeans, whole grain bread and nuts.

And even if there are only five grams of iron in the entire body, this absolutely small amount ensures the characteristic taste. Compared to all other trace elements, iron is actually the most common element in our body. After all, it is responsible for the distribution of oxygen in the organism and therefore irreplaceable for us.
The normal value depends on gender and age. In women it is between 4 μmol / l and 30 μmol / l and in men between 6 μmol / l and 30 μmol / l. If the iron content in the blood is too high, there is a risk that the excess iron will be deposited in important organs. In most cases this is the liver, heart or pancreas. In the long term, the function of the organs can be restricted, up to the development of serious diseases (liver cirrhosis, heart failure or pancreatic cancer).