The nutritional value of red crab, the nutritional value and efficacy of red cream crab

Traditional Chinese medicine believes that crab is delicious but cold, crab meat has the function of nourishing muscles and soothing qi, and liquor has the effect of mellow aroma and warmth, invigorating blood and driving away cold, and the two complement each other. Therefore, most coastal men, especially fishermen, should drink a little liquor when eating red armor red to prevent the umbilicus from cooling their stomachs. Traditional Chinese medicine also believes that the red sea crab has the functions of clearing heat, dispersing blood, and interrupting injuries, and has the best effect on musculoskeletal injuries, scabies, and scalds.

The medical community has also found that the red beetle red sea crab has an anti-tuberculosis effect and is very beneficial to tuberculosis.

Introduction and practice of red paste crab.

The main production area of red gypsum crab is Shihu Village, Hanjiang Town, Shishi City, Fujian Province, which is located at the confluence of Jinjiang and Luoyang, where fresh water and salt water blend, which is very suitable for the growth of crabs. Shihu crab is strong and fat, rich in nutrition, and is full of cream, so it is called "red cream crab". When eating, you can put the whole in a pot and stew; It can also be cut into sections, fried with scallion oil, mixed with some soybean oil, sauce and vinegar; You can also choose its meat and take its paste ingredients to fry.

No matter how you cook it, it's a good tonic.

The meat is delicious, nutritious, and has the effect of nourishing and strengthening the body. In particular, the pregnant female crab will produce a red or yellow paste in her body, which is called "cream crab" in southern China, and is known as "sea ginseng". Red plaster is the best tonic for children who are developing or frail.

Ingredients: 500 grams of live blue crab, 10 grams of green onions, ginger slices, minced ginger and garlic, 15 grams of cooking wine, 25 grams of soy sauce and vinegar, and 10 grams of sugar.

Method 1: Use a bamboo skewer to stab the blue crab to death at the tip of the umbilicus, peel off the crab shell, remove the sand sac and crab gills, and treat it.

2. Put the cleaned blue crab on a plate, add green onions, ginger slices, garlic and cooking wine.

3. Put the tray where the blue crab is placed in the steamer and steam it out, remove the green onions, ginger slices, and garlic. Cut each crab into six pieces, then put them on a plate according to the original shape and cover the shell.

4. Add vinegar, sugar and minced ginger to the bowl of soy sauce and mix thoroughly, and serve with blue crab.

There are many varieties of crabs, and red crabs are one of them, so what is the nutritional value of red crabs?

The protein in red crab has the effect of tonifying the brain and body, and can also help replenish energy; vitamins in red crabs, which help prevent vitamin deficiencies; The calcium in red crab is definitely a good expert in calcium supplementation. The shell of red crabs contains a special substance that inhibits the proliferation and metastasis of cancer cells. This tells us that the red crab also has a certain role in fighting various cancers.

Red crab is a good meat food, its medicinal value is also very high, has a good tonic effect on the body, rich in vitamins and minerals, especially the protein in red crab, has the effect of tonifying the brain and body, and also has good calcium. In traditional Chinese medicine, red crab can regulate qi and activate blood, dissipate stasis and relieve fever, and can also be used to inhibit cancer.

1. Anti-infection and promote wound healingCrabs contain a lot of protein, most of which is high-quality protein. These high-quality proteins also contain amino acids, which can improve lymphocyte immunity, promote wound healing, and fight infections. After surgery or injured people can eat more crabs in moderation.

2. DetoxificationArginine can be involved in energy metabolism and detoxification in the body. Eating crabs in moderation can promote the energy balance in the body and remove toxins from the body. Therefore, patients with constipation can eat more crab meat.

Don't eat too much crab. Since crab is a cold food, excessive consumption will affect gastrointestinal health and induce symptoms such as diarrhea.

3. Tumor preventionCrab meat contains a lot of nutrients, with vitamin A and vitamin E being the highest. These two vitamins protect mucosal epithelial tissue, soften blood vessels, and are anti-aging.

Nutritional value and efficacy of crabs Crabs are rich in nutrition and contain a variety of vitamins, of which vitamin A is higher than that of other terrestrial and aquatic animals, and vitamin B2 is 5-6 times that of meat, 6-10 times higher than fish, and 2-3 times higher than eggs.

The nutritional value of crabs is very rich, because crabs are rich in protein, carbohydrates, calcium, phosphorus, potassium, magnesium and other trace elements and vitamin D, which has a good tonic effect on the body. It has a detoxifying effect and can promote the excretion of toxins from the body; It can also improve the body's immunity.

Crab meat is delicious and nutritious, containing a lot of protein and fat, and more calcium, phosphorus, iron, vitamins and other substances. Each 500 grams of crab contains grams of protein, grams of fat, grams of sugars, milligrams of phosphorus, milligrams of iron, and an appropriate amount of vitamin A. Traditional Chinese medicine believes that crab meat is cold and salty, has the effect of relaxing muscles and invigorating qi, regulating stomach and eliminating appetite, and crab meat has a good effect on preventing hypertension, hyperlipidemia, cerebral thrombosis and various cancers.

Not only that, crabs also have anti-tuberculosis effects, and eating more crabs is very good for tuberculosis.

Crabs are rich in nutrients and contain a variety of vitamins, of which the content of vitamin A is higher than that of other terrestrial and aquatic animals, and vitamin B2 is 5-6 times that of meat, 10 times higher than fish, and 2-3 times higher than eggs. In addition to calcium, crab shells also contain crab rubin, crab xanthin, etc. The shell of the crab contains chitin, which can activate the body's immune system and prevent the occurrence of cancer.

Crabs are also rich in trace elements and proteins, which can nourish the body and have anti-tuberculosis effects.

Crab is rich in protein, and in addition, its meat also contains more vitamins and amino acids. Its crab shell also contains more crab yellow, calcium carbonate, chitin, etc. After eating it, it still has a certain tonic effect on the body, and some tuberculosis patients still have a certain ** effect after eating it.

1. The cholesterol content in crab roe is high.

2. In addition to being rich in calcium, the shell of crabs also contains crab red and crab xanthin.

3. Crabs also contain a large amount of selenium, and the content of selenium in crabs is as high as micrograms per 100 grams.

4. Under normal circumstances, the edible part of each 100 grams of crab contains grams of protein, grams of fat, 126 mg of calcium, 182 mg of phosphorus, and milligrams of iron.

5. Crab meat contains a variety of vitamins, which contains vitamin A higher than other aquatic animals, crab contains vitamin B2 is 5 to 6 times that of meat, 6 to 10 times higher than fish, and 2 to 3 times higher than eggs. It also contains higher levels of vitamin B1 and phosphorus than ordinary fish.

The nutritional values are as follows:

1. It can supplement rich arginine for the body and promote wound healing.

2. It is rich in calcium, which has obvious effects in the prevention of rickets in children and osteoporosis in adults.

3. It has the effect of clearing the meridians and dispersing blood stasis.

Crab vitamin A is higher than that of terrestrial and aquatic organisms. Vitamin B2 is 6 times that of pork, 10 times that of fish, and 2 times higher than that of eggs. It is rich in calcium, crab red and crab yellow.

It can be eaten by the general public.

About 80 grams each time.

Crabs are salty and cold, and they are scavengers, so they must be dipped in ginger vinegar sauce to dispel cold and sterilize when eating, and they should not be eaten alone. The gills, sandbags, and internal organs of crabs contain a lot of bacteria and toxins, so be sure to remove them when eating. Dead crabs cannot be eaten.

Because dead crabs contain a large number of bacteria and harmful substances produced by decomposition, they can cause allergic food poisoning. Uncooked crabs such as drunken crabs or pickled crabs should not be eaten, and should be steamed and cooked thoroughly before eating. Cooked crabs that have been stored for too long should also not be eaten.

Crab meat is cold, should not eat more, spleen and stomach deficiency should be especially noticed. It should not be eaten with tea, and tea should not be drunk when eating crabs and within 1 hour after eating crabs. Crab fat is the season when persimmons are ripe, and attention should be paid to avoiding mixing crabs and persimmons.

Not suitable for certain patients; Patients with cold, fever, stomach pain and diarrhea, digestive tract inflammation or ulcers, cholecystitis, gallstones, and hepatitis are not suitable for crab eating; People with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or no crab roe, and crab meat should not eat more: people with allergies should not eat crab. Crab meat is cold and has the function of invigorating blood and removing stasis, so it is not good for pregnant women, especially crab claws, which have obvious abortion effects.

Crab is a very delicious food, can be steamed, can also be fried, can also be made into soup, can provide the human body with very good protein and vitamins and trace elements, especially the crab roe in the fat is necessary for the human body, high-quality fat.

The taste of crabs is very delicious, and it is good to eat, but the nuclear cave crab is a hair product, and the coolness is relatively large, so there are some food taboos, so is the medicinal value of crabs high? What are the contraindications for eating crabs?

1. The medicinal value of crabs.

1. Anti-infection and promote wound healing

Crabs contain a lot of protein, and most of them are high-quality protein. Crabs can increase lymphocyte immunity, promote wound healing, and have the effect of fighting infection. After surgery or injured people, they can eat more crabs in moderation.

2. Detoxification effect.

Eating crab in moderation can promote the body's energy balance and play a good role in excreting toxins in the body. Therefore, patients with constipation can eat more crab meat.

3. Soften blood vessels.

Crab meat contains a large number of nutrients, among which the content of vitamin A and vitamin E is the highest. These 2 vitamins protect mucosal epithelial tissue, soften blood vessels and anti-aging.

2. How to choose crabs.

1. Rapid identification method.

Whether it falls or not: It does not sink in the hand. Press your claws with your hands to check if the meat is clean or not.

Whether there is enough crab paste is the best quality for the crab tail to be full or bulging. If the crab paste is bright and the sides of the crab navel will show red (commonly known as "red marks" in the industry), it is a good crab.

2. "Five looks" method.

1) Look at the crab shell.

Where the back of the shell is black-green with a bright light, the flesh is thick and strong; The back of the shell is yellow, and most of them are thin.

2) Look at the navel.

The belly button protrudes and is generally full of fat; Most of the concave ones are underweight.

3) Look at the old feet of Chelica Yu.

All chelerae are covered with hairs, and they are all old and healthy; On the other hand, if there is no villi on the chelicerae, the body is soft and weak.

4) Look at vitality.

Turn the crab over, with the abdomen facing the sky, and can quickly turn it back with its stinging feet, which is vigorous and can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.

It's the season to eat hairy crabs again, although the nutritional value of the dusty crab is not proportional to it, but it is still good, first of all, the biggest advantage is that it is rich in high-quality protein, the content is as high as about 20% of Zen, and the lean meat of pigs, cattle and sheep is equivalent, although the hairy crab paste in the golden autumn season is full of yellow, but the fat content is not high, and it is mainly concentrated in crab roe and crab paste, for example.