Blood is composed of formed elements—erythrocytes, leukocytes, and cell fragments called platelets—and a fluid extracellular matrix called plasma. More than 90 percent of plasma is water.

Blood contains cells, proteins, and sugars These bottom two layers of cells form about 40% of the blood. Plasma is mainly water, but it also contains many important substances such as proteins (albumin, clotting factors, antibodies, enzymes, and hormones), sugars (glucose), and fat particles.

Blood components

• Plasma. Plasma constitutes 55% of total blood volume.
• White Blood Cells. There are between 6,000 and 8,000 white cells per cubic millimetre of blood.
• Platelets. Platelets, or thrombocytes, are smaller than the red and white blood cells.
• Red Blood Cells.

Overview of Blood and Blood Components

• Nourishment.
• Electrolytes.
• Hormones.
• Vitamins.
• Antibodies.
• Heat.
• Oxygen.
• Immune cells (cells that fight infection)

Functions of the Blood: 8 Facts about Blood

• Blood Is Fluid Connective Tissue.
• Blood Provides the Body’s Cells with Oxygen and Removes Carbon Dioxide.
• Blood Transports Nutrients and Hormones.
• Blood Regulates Body Temperature.
• Platelets Clot Blood at Sites of Injury.
• Blood Brings Waste Products to the Kidneys and Liver.

Plasma is the main component of blood and consists mostly of water, with proteins, ions, nutrients, and wastes mixed in. Red blood cells are responsible for carrying oxygen and carbon dioxide. Platelets are responsible for blood clotting. White blood cells are part of the immune system and function in immune response.

Components of Blood

• Plasma.
• Red blood cells.
• White blood cells.
• Platelets.

Blood is found in blood vessels. Blood vessels (arteries, arterioles, capillaries, venules and veins) take blood to and from every part of your body. Blood is pumped through blood vessels by your heart.

adult will have approximately 1.2-1.5 gallons (or 10 units) of blood in their body. Blood is approximately 10% of an adult’s weight.

The average healthy adult produces anywhere from 400 to 2,000 milliliters a day. Or on average, 34,400 liters in a lifetime. That’s enough to fill 46 hot tubs, gross. Now, that might seem impressive, but it has nothing on one of your biggest, most important internal organs: your liver.

Adults: The average adult weighing 150 to 180 pounds should have about 1.2 to 1.5 gallons of blood in their body. This is about 4,500 to 5,700 mL.

The volume of one unit of RBCs contains approximately 200mL red blood cells, 100 mL of an additive solution, and ~30mL plasma, with a hematocrit approximately 55%.

The formation of a red blood cell takes about 2 days. The body makes about two million red blood cells every second! Blood is made up of both cellular and liquid components.

Foods such as lean red meat, poultry, fish, leafy green vegetables, brown rice, lentils and beans can all boost your haemoglobin. Vitamin C helps with iron absorption, so to get the most from the food you eat, drink a glass of vitamin C-rich fruit juice with your meal.

Fruits: Raisins, prunes, dried figs, apricots, apples, grapes and watermelons not only get the red blood cells flowing but also improve the blood count. Citrus fruits like oranges, amla or Indian gooseberry, lime and grapefruit help to attract iron. They play a very important role in increasing blood count.

Citrus fruits like oranges, lemons and grapefruit are packed with antioxidants, including flavonoids. Consuming flavonoid-rich citrus fruits may decrease inflammation in your body, which can reduce blood pressure and stiffness in your arteries while improving blood flow and nitric oxide production ( 26 ).

To avoid a drop in blood pressure and replenish lost fluids, drink plenty of liquids such as water and sports drinks. Water and sports drinks are available in the canteen area after donation to help you stay healthy and hydrated.

5 nutrients that increase red blood cell counts

1. red meat, such as beef.
2. organ meat, such as kidney and liver.
3. dark, leafy, green vegetables, such as spinach and kale.
4. dried fruits, such as prunes and raisins.
5. beans.
6. legumes.
7. egg yolks.