Nutritional value and taboo of crab

1. What are the nutritional values of crabs?

When the autumn wind is cool, it is the day when the crab is fat and red. Autumn is the season of abundant supply of river crabs, which are delicious and nutritious, containing a lot of protein, calcium and zinc, as well as more iron and vitamins. Crab meat is tender and delicious, and it is a favorite food.

1, anti-infection, promoting wound healing

Crabs contain a lot of protein, mostly high-quality protein. These high-quality protein also contain amino acids, which can increase lymphocyte immunity, promote wound healing and have anti-infection effects. People who are injured after surgery can eat more crabs in moderation.

2, detoxification effect

Arginine can participate in energy metabolism and detoxification in the body. Eating crabs in moderation can promote the energy balance of the body and play a good role in expelling toxins from the body. So constipation patients can eat more crab meat.

Don't eat too many crabs. Because crabs belong to cold food, eating too much will affect gastrointestinal health and induce symptoms such as diarrhea.

3. Prevent tumors

Crab meat contains a lot of nutrients, among which vitamin A and vitamin E are the highest. These two vitamins can protect mucosal epithelial tissue, soften blood vessels and resist aging.

Crabs also contain a lot of selenium, and the selenium content per100g of crabs is as high as 56.7 micrograms. Foods with high selenium content can improve human immunity, and also play a role in preventing tumors and resisting cancer.

Second, pay attention to 4 points when eating crabs.

1, eat crabs with some fresh Jiang Mo and vinegar.

Crabs are salty and cold, and ginger is warm, which has the effects of warming the middle, dispelling cold and detoxifying; In addition to seasoning, vinegar can also sterilize and destroy histamine in crabs. Moreover, ginger and vinegar are condiments. When eating crabs, dip them in Jiang Mo vinegar juice, and the taste will be better.

2. Don't eat dead crabs

After the death of crab, its rigidity period and autolysis period are greatly shortened. Bacteria in crabs will multiply rapidly and spread to crab meat. Under weak acid conditions, bacteria will decompose amino acids in crabs and produce a large number of histidine and histidine-like substances. Group A ammonia can cause allergic food poisoning, while Group A ammonia can cause vomiting, abdominal pain and diarrhea.

3, eat crabs in moderation, pay attention.

Don't drink tea while eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

At the same time, crabs should not be eaten with persimmons, because tannic acid and other ingredients in persimmons will solidify crab meat protein, and the solidified substances will ferment and rot in the intestines for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause lithiasis.

4. The following people should not eat crabs.

Patients with cold, fever, stomachache and diarrhea, people with digestive tract inflammation or ulcerative cholecystitis, gallstones and active hepatitis are not suitable for eating crabs; People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or no crab roe, and crab meat should not be eaten more: people with physical allergies should not eat crabs.

Crab meat is cold and has the function of promoting blood circulation and removing blood stasis, so it is not good for pregnant women, especially crab claws, which have obvious abortion effect.

Third, crabs can't be with