Which one is more nutritious, crayfish or river shrimp?

My hometown is the beautiful coastal city of Qinhuangdao. It is close to the Bohai Bay. Every year around the Qingming Festival is the main spawning season for Pipi shrimp.

At this time, the shrimp is the fattest. Moreover, the shrimp produced in Bohai Bay is also very famous. It's a fun time for the inhabitants of our small island.

On our small island, the most common way to cook shrimp is steamed or boiled. I will also make sauce and pop skin shrimp. Steaming and boiling prawns is very simple.

Rinse the shrimp. Just sprinkle a little peppercorns and heat them to steam or boil. It matures in more than ten minutes.

After that, you can shake off the cheek raiser. It's all over when you start eating. At this time, the skin of the shrimp is firm.

Most of them are yellowish, that is, female skin shrimp. Fresh and fatty, the meat is salty and fresh with sweetness. Steaming is the best cooking method that brings out the flavor of the ingredients themselves.

It is also the most trouble-free and confident cooking technique for fresh ingredients.

Popping shrimp with sauce is a bit more cumbersome. To use scissors to cut off the small claws of the belly of the shrimp, as well as the hard shell on both sides of the body, cut a shrimp into four even sections, boil the pot with minced green onions, and then fry the sweet noodle sauce to make the sauce fragrant, add the shrimp to the pot, and fry for two minutes on low heat. When the sauce is thick and evenly wrapped on the shrimp, you can sprinkle the chives out of the pan and put on a plate.

Speaking of river shrimp, originally we live in coastal cities, and we usually prefer seafood, and have less contact with river fresh. But in 2006, by chance, my colleagues in the hotel and I opened a small restaurant by a river in our city. The name is Riverside People's House.

Since it is close to the river, and the name of the store is from the river, it is natural to have some fresh dishes from the river. In addition to the stewed grass carp in an iron pot, our main dish is also a dish of fried river prawns.

It is very popular with diners. The prawns that we use are very small, they look black and gray, and they are all alive, and they are cleaned and the debris that is attached to the prawns is removed. Just add salt, chicken bouillon, pepper.

Then coat with dry flour and corn flour. Fry in the oil pan, after frying, the shrimp body is red, and the cornmeal wrapped on the outside is yellow and clear, the color is very attractive, and it is very appetizing. Eat - in the mouth.

Crispy and fragrant. The fresh taste of cornmeal. It perfectly masks the earthy smell of river prawns.

And it's rough particles. It also makes up for the lack of thin skin and less meat of river shrimp. It is a very popular side dish to accompany the sake.

And crayfish, I don't have much contact with them. Although we also have a large number of lobster restaurants in the local area. I also heard that it is the leader of the southern night snack industry.

But in our local area, at night, when gathering with three or five friends, we will still choose seafood barbecue more. Although due to his profession, he has also made a few spicy crayfish and thirteen spiced crayfish. But I always feel that it is not very authentic.

The so-called "art industry has a specialization". It is better for professionals to do professional things. And I rarely go to the lobster restaurant to eat and drink.

Different from the popularity of eating crayfish in other cities, our local people still recognize barbecue more.

River shrimp is more nutritious than crayfish. Crayfish just taste good, and the calcium and astaxanthin of river shrimp are much higher than crayfish. The river shrimp is well cooked, and the taste is not inferior to that of crayfish.

At present, China's crayfish market is becoming more and more mature, and the overall quality of finished shrimp is also tending to be stable。Aquaculture production is still expanding throughout the country. However, many shrimp farmers think that wild crayfish** are cheap, or they want to stock wild crayfish in breeding ponds due to the optimal breeding quality.

Wild crayfish are artificially bred to prepare genes for reproduction in the coming year. The differences between wild lobsters and captive-bred lobsters are summarized below.

Due to the environment in which wild crayfish grow, they are often located in sinkholes with poor activity. Parasites and pathogenic bacteria are relatively high, and most wild crayfish can be detected by parasites。Since wild crayfish are highly resistant to disease, infection with harmful bacteria in a relatively harsh environment may not cause disease.

So much so that breeding friends mistakenly think that wild crayfish are easy to breed. However, it ignores the different reproductive densities and ornamental relationships. In addition, if the caught wild crayfish are put directly into the breeding pond, it is easy to cause infection of farmed crayfish.

Therefore, it should be stored separately for a period of time and then transferred to the breeding pond. Artificially farmed lobsters have a low incidence rate and a high breeding success rate due to their excellent breeding and effective prevention and control of various diseases and pests.

Growth rate and reproductive cycle. Artificially farmed crayfish have a superior breeding environment and rich feed nutrition。Crayfish grow fast and have a neat size, and usually have a breeding period of up to 2 months.

The growth cycle of wild crayfish is 3-6 months. After being put into the aquaculture pond, due to the previous strong stress or super hard shell and other reasons, it is easy to cause shelling, death or the formation of iron-shell shrimp of different sizes and specifications, and the economic benefits are not high. 。

It is generally not recommended to breed wild crayfish in large numbers. Rice and shrimp ponds can be invested in wild lobsters to improve disease resistance and stress resistance in the next generation through reproductive genes. It is beneficial to promote self-propagation and self-rearing of seedlings.

Nutritional value and economic benefits. Wild crayfish have larger heads, smaller tails, and relatively small edible parts, so they are relatively not high。There is no super high breeding value.

In addition, wild shrimp have good combat effectiveness, and the high-density environment is easy to squeeze healthy crayfish. Farmed lobsters have high yields, full size, and high nutritional value. It's easier to manage and centralize listings, and it's very advantageous.

Wild crayfish grow slowly, have a strong fighting force, shed their shells, and die more frequently. It is usually eaten in a timely manner after harvest, and it is not recommended to continue breeding. When buying shrimp seedlings, it is also necessary to prevent the purchase of wild shrimp seedlings by mistake, which will affect the income of farming.

With careful husbandry and management, optimal seedlings can be obtained. Keep an eye out for the lobster market, then staggered listings. Achieve the intended breeding purpose.

It should be wild shrimp, with higher nutritional value, because they are very active when they are in the wild, and the ingredients in the wild water are also better.

Crayfish have a higher nutritional value. Because artificially farmed crayfish do not have any toxins, and they are also relatively healthy, without any infectious diseases, the nutritional value will be higher.

Wild shrimp have a higher nutritional value because they are more natural and tasty without some post-processing.

The nutritional value of wild shrimp is higher, because artificially farmed crayfish generally contain some additives or bad things, which are not natural at all.

Crayfish has high nutritional value, from the perspective of protein composition, the protein content of lobster is higher than that of most freshwater and marine fish and shrimp, and the fat content is only, not only much lower than livestock and poultry meat, but also much lower than green shrimp and prawns. Crayfish have a strong ability to adapt to the environment and ingest more heavy metals, so they basically can't eat their heads, because there will be heavy metals, so relatively speaking, green shrimp are cleaner.

Shrimp is a very rich protein, high nutritional value of food, in which vitamin A, carotene and inorganic salt content is relatively high, and the fat content is not only low, but also mostly unsaturated fatty acids, with the prevention and treatment of atherosclerosis and coronary heart disease. In addition, the muscle fiber of shrimp is relatively fine, the structure of tissue protein is soft, and the moisture content is more, so the meat is delicate, easy to digest and absorb, and suitable for the sick, the elderly and children. In addition to the difference in taste, the nutritional value of different shrimp is actually similar.

Sea shrimp has a better taste than river shrimp because of the toughness of the meat and chewy taste. There are more than 500 kinds of common shrimp in China, and different species are called differently in various places, such as lobster, prawn, skin shrimp, white shrimp, Jiwei shrimp, dried shrimp and so on. Of all the shrimp, prawns have a more delicious taste.

Due to the fact that Chinese shrimp were infected by a viral infectious disease a few years ago, almost all of them were wiped out, and most of the artificially farmed shrimp on the market at present are South American white shrimp imported from abroad. Jiwei shrimp was originally a new shrimp cultivated in shrimp farms in Guangdong and other places, because its body length is generally seven or eight centimeters, and later people called this length of shrimp Jiwei shrimp. The nutritional value and taste of lobster are similar to that of crabs, the muscle fibers are relatively rough, not as tender as other shrimps, and lobsters ** are more expensive on the market at present, mainly because most of them are imported from Australia.

Pipi shrimp, also known as shrimp cricket, is produced in the sea area north of the Yangtze River estuary, and its gonads are the most delicious when they mature in spring, even surpassing any other kind of shrimp; But after spawning, the taste of the shrimp deteriorates, and the body will become very thin. In addition, traditional Chinese medicine believes that shrimp is sweet, salty and warm, and has the effects of appetizing phlegm, replenishing qi and strengthening yang, invigorating qi and clearing milk, etc., and has a certain effect on kidney deficiency and impotence, backache and knee weakness, musculoskeletal pain, hemiplegia caused by stroke, etc. However, shrimp is a hair product, and it is not suitable to eat shrimp when there are sores on the body or when the yin deficiency is vigorous.

Shrimp contains high-quality protein, the content in fresh shrimp is about 18, and the content in dried shrimp is as high as about 50. Shrimp is rich in minerals, with 146 mg of calcium, 196 mg of phosphorus, mg of iron, and mg of zinc per 100 grams of shrimp. The content of calcium in shrimp skin is as high as 1760 mg per 100 grams, 1000 mg of phosphorus and 1000 mg of iron.

Traditional Chinese medicine believes that shrimp is sweet and salty, and has the effect of tonifying the kidney and strengthening yang. Treatment of kidney deficiency, impotence failure, low back pain, fatigue:

Stir-fried leeks with shrimp meat are effective to eat.

Nutritional value of shrimp:

One. Nutritional value of lobster:

1. From the perspective of protein composition, the protein content of lobster is higher than that of most freshwater and marine fish and shrimp, and its amino acid composition is better than that of meat, containing 8 essential amino acids that are necessary for the human body and cannot be synthesized or synthesized in insufficient amounts, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also.

It also contains arginine, which is very small in vertebrates, and lobsters also contain histidine, which is also essential for young children.

2. The fat content of lobster is only, not only much lower than that of livestock and poultry meat, much lower than that of green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easy to be digested and absorbed by the human body, and has the effect of preventing cholesterol accumulation in the body.

3. Lobster, like other aquatic products, contains essential mineral components for the human body, including calcium, sodium, potassium, magnesium, phosphorus, and iron, sulfur, copper, etc. The total amount of minerals in lobster is about, and the content of calcium, phosphorus, sodium and iron is higher than that of ordinary livestock and poultry meat, and it is also higher than that of prawns. Therefore, regular consumption of lobster meat can maintain the excitability of nerves and muscles.

4. From the perspective of vitamin composition, lobster is also one of the important fat-soluble vitamins, and lobster is rich in vitamins A, C and D, which greatly exceeds the content of terrestrial animals.

Two. The therapeutic value of lobsters.

1. The protein of lobster meat contains more tropomyosin and paramyosin. Therefore, eating lobster has the functions of tonifying the kidney, aphrodisiac, nourishing yin, and strengthening the stomach, and is also valuable for improving exercise endurance.

2. The lobster carapace is redder than other shrimp shells. This is due to the fact that lobsters contain more iron, calcium, and carotene than other shrimp species. Lobster shells, like meat, are good for human health, and it is curative for a variety of diseases.

Crab, shrimp shell and gardenia into powder, can be **neuralgia, rheumatism, polio, epilepsy, stomach disease and ** disease, etc., the United States also uses lobster shells to make hemostatic drugs.

Crayfish and shrimp have about the same nutritional value.

Crayfish, also known as river shrimp, red egg shrimp, sediment shrimp, etc., is a freshwater crustacean commonly found in rivers and lakes in southern China. The crayfish is about 10-15 cm long and has a typical crustacean appearance, with a red exterior and a hard shell with many spikes.

Crayfish has a high nutritional value, rich in high-quality protein, a variety of minerals and vitamins, especially rich in calcium, zinc, selenium and other minerals, which have a good effect on enhancing immunity and promoting growth and development. The meat of crayfish is delicious and delicate, and it can be cooked into a variety of delicious dishes, such as crayfish fried rice, crayfish fried noodles, crayfish porridge, etc. In southern China, crayfish is a very popular delicacy and one of the summer specialties.

Precautions for buying crayfish

1. Liveliness: Choose crayfish with high liveliness, the higher their vitality, the better the quality.

2. Appearance: The appearance of a high-quality crayfish should be complete and full, without damage, tears, broken feet, etc., and the body surface should be smooth.

3. Smell: High-quality crayfish have no peculiar smell and have a fragrant taste, while low-quality crayfish will emit a fishy smell before ignition.

4. Observe the color of the lobster: The color of the high-quality crayfish should be bright, showing the color of red or red and black throughout the body, rather than gray or yellowish color.

5. Choose a body sock type: choose a larger crayfish, which is more tender, fatty and has a better taste.