Crayfish has important therapeutic value.
Protein in its meat has a small molecular weight and contains more tropomyosin and paramyosin. Eating crayfish has the functions of tonifying kidney, strengthening yang, nourishing yin and strengthening stomach, and is also of great significance to improving exercise endurance.
The shell of crayfish is redder than other shrimps, because the shell of crayfish contains more iron, calcium and carotene than other shrimps. Crayfish shells are as beneficial to human health as meat, and can treat and prevent many diseases.
Baking rapeseed shell and gardenia into powder can treat neuralgia, rheumatism, polio, epilepsy, gastropathy and some common gynecological diseases. Crayfish shells are used as raw materials and can also be used as hemostatic drugs.
Chitin extracted from crayfish shells can be further decomposed into chitosan, which is known as the "sixth life factor" after protein, fat, sugar, vitamins and minerals. It can be used as a good prescription for treating diabetes and blood lipid, and it is one of the development directions of medicine and health care products in 2 1 century. In addition, crayfish can also be used as human medicine, which can eliminate phlegm and relieve cough and promote postoperative wound healing.
Advantages and disadvantages of crayfish
1, the benefits of crayfish are high in protein, soft in meat and easy to digest, which is an excellent food for people who are weak and need to be nursed back to health after illness; Shrimp meat is also rich in magnesium, zinc, iodine and selenium. Magnesium plays an important role in regulating heart activity and protecting cardiovascular system.
2. Disadvantages The head of crayfish is the place where toxins are absorbed and processed the most, and it is also the place where pathogenic bacteria and parasites are most likely to accumulate. In addition, eat shrimp in moderation, because shrimp is a high-protein food, and some people with allergies will have symptoms of allergies to crayfish, such as erythema and pimples. It is best not to eat crayfish.
Crayfish is an aquatic product with high purine content, which is not suitable for gout patients. Extended data:
Precautions for eating crayfish 1. When eating crayfish, you should pay attention to buying from regular channels and don't fish by yourself; Don't eat wild crayfish.
Second, clean it before cooking and cook it thoroughly during cooking. Do not process dead, sensory abnormal or stale crayfish; Don't eat the head and viscera of crayfish.
When eating in a restaurant, consumers should choose a restaurant with a food business or catering service license and formal hygiene, and ask for an invoice or receipt. Third, eat crayfish in moderation every time to increase food diversity.
Fourth, if you have symptoms such as systemic or local muscle aches after eating crayfish, you should seek medical advice in time and take the initiative to report the situation to the doctor. Five, food producers and operators, especially catering service providers, should strictly control the purchase of raw materials to ensure that crayfish are fresh and qualified, and the source is formal and legal.
Strictly implement the incoming inspection and inspection record system. Baidu Encyclopedia-Crayfish People's Network-Principles and precautions for eating crayfish in summer People's Network-How to eat crayfish healthier? The food and drug administration told you.
What nutrients are crayfish rich in?
Crayfish is rich in protein, and the content of protein is higher than most freshwater and seawater fish and shrimp.
Moreover, its amino acid composition is higher than that of meat, including not only tryptophan, isoleucine, lysine, valine, phenylalanine, threonine, but also arginine with very little content in vertebrates. Crayfish contains essential mineral components, among which calcium, potassium, sodium, magnesium, zinc, phosphorus and shovel are more abundant.
The contents of calcium, phosphorus, sodium and iron in crayfish are higher than those in common livestock and poultry meat and shrimp. Thus, the value of crayfish is very rich.
The fat content of crayfish is very low, far lower than that of Macrobrachium nipponense and prawn. Moreover, most of the fat it contains is unsaturated fatty acid easily absorbed by the human body, which can prevent cholesterol from accumulating in the body, thus playing a role in preventing cardiovascular and cerebrovascular diseases.
Crayfish contains a lot of fat-soluble vitamins, such as vitamin A, vitamin C and vitamin D. The by-products of crayfish processing, such as shrimp head, shrimp shell and shrimp feet, contain a variety of nutrients, including protein, minerals, lipids and so on, which are edible for both humans and animals.
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What is the nutritional value of crayfish?
Crayfish has tender meat, unique flavor, high protein content and low fat content. Shrimp yellow has the taste of crab yellow, especially rich in calcium, phosphorus and iron. It is a kind of animal food with high nutritional value and has become a delicious food on the table of urban and rural residents in China.
The consumption ratio of crayfish is 20%? 30%, shrimp meat accounts for 15% by weight? 18%。 Judging from the composition of protein, the protein content of small-cage rape is higher than that of most freshwater and seawater fish and shrimp.
Its amino acid composition is also better than that of meat. It not only contains eight amino acids which are necessary for human body but can not be synthesized or insufficient in vivo, namely isoleucine, leucine, methionine, tryptophan, lysine, phenylalanine, valine and threonine, but also contains a very small amount of arginine in vertebrates. In addition, crayfish also contains histidine necessary for young children.
Especially the liver (commonly known as shrimp yellow), which accounts for about 5% of its weight, has a unique taste and rich nutrition. Shrimp yellow is rich in unsaturated fatty acids, protein and free amino acids. In terms of fat composition, the fat content of crayfish is generally 20% lower than that of livestock and poultry meat? 30%, mostly unsaturated fatty acids, are easily digested and absorbed by the human body, and can esterify cholesterol to prevent cholesterol from accumulating in the body.
In terms of composition, crayfish contains many minerals necessary for human body, including calcium, sodium, potassium and phosphorus, and more importantly, trace elements such as iron, sulfur, copper and crushing. The total mineral content is about 65438 0.6%, among which the contents of calcium, phosphorus, sodium and iron are higher than those of common livestock and poultry meat and prawns.
Therefore, eating crayfish often can keep nerves and muscles excited.
Is crayfish nutritious?
Professor Wang Xichang from the College of Food Science of Shanghai Fisheries University introduced that the content of protein in crayfish is relatively high, accounting for about 16%-20% of the total, and the fat content is less than 0.2%. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods.
In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough and promote postoperative wound healing. Because of the different growth environment of crayfish, it is recommended to eat crayfish produced in the lake area.
The crayfish produced in the lake area are characterized by bright colors, large individuals and consistent head and trunk proportions. At present, crayfish sold in China's market are mainly produced in Dongting Lake, Poyang Lake, Honghu Lake and Hongze Lake.
Taking Dongting Lake as an example, the daily output in peak season is about 30 tons, and it is about 3,600 tons in four months in 5678. Together with other lake areas, the total output of these main producing areas in peak season is about 1.7 million tons.
This is basically the same as the current annual consumption of 20,000 tons of crayfish in China. Because of the high content of protein in crayfish, the content of trace elements such as zinc, iodine and selenium in shrimp meat is also higher than other foods.
And it tastes good, so crayfish have been very popular in many cities in recent years. Some places even set off a "red storm" of summer catering.
But our reporter also has some concerns, because the situation in some crayfish-producing waters is not optimistic. 1. Shrimp is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness; 2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction. 3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women; Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
Most people can eat 1. It is suitable for people with kidney deficiency, impotence, male infertility and weakness of waist and feet. Suitable for children with measles and chickenpox; Suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency; 2. Patients with chronic diseases should not eat shrimp when they get angry; Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp. Shrimp is a kind of animal hair, which is not suitable for people with scabies.
Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium.
If you eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon, etc., not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form an insoluble combination, which will cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
What is the medicinal value of crayfish?
Crayfish is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction. Crayfish has a strong breast enhancement effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women. Astaxanthin in crayfish helps to eliminate the "jet lag" caused by jet lag; Crayfish also has the function of resolving phlegm and relieving cough, and promoting the healing of wound granulation after operation.
Scientists at Osaka University in Japan have recently discovered that crayfish is suitable for patients with kidney deficiency, impotence, male infertility and weak waist and feet. Measles and chickenpox are suitable for children to eat; Suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency; Chronic patients should not eat shrimp when they get angry; Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp. Shrimp is gouty hair, and people with scabies should not eat it.
Is crayfish nutritious?
Professor Wang Xichang from the College of Food Science of Shanghai Fisheries University introduced that the content of protein in crayfish is relatively high, accounting for about 16%-20% of the total, and the fat content is less than 0.2%. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough and promote postoperative wound healing.
Because of the different growth environment of crayfish, it is recommended to eat crayfish produced in the lake area. The crayfish produced in the lake area are characterized by bright colors, large individuals and consistent head and trunk proportions.
At present, crayfish sold in China's market are mainly produced in Dongting Lake, Poyang Lake, Honghu Lake and Hongze Lake. Taking Dongting Lake as an example, the daily output in peak season is about 30 tons, and it is about 3,600 tons in four months in 5678. Together with other lake areas, the total output of these main producing areas in peak season is about 1.7 million tons. This is basically the same as the current annual consumption of 20,000 tons of crayfish in China.
Because of the high content of protein in crayfish, the content of trace elements such as zinc, iodine and selenium in shrimp meat is also higher than other foods. And it tastes good, so crayfish have been very popular in many cities in recent years. Some places even set off a "red storm" of summer catering. But our reporter also has some concerns, because the situation in some crayfish-producing waters is not optimistic.
1. Shrimp is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness;
2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women;
Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag. Most people can eat it.
1. Suitable for patients with impotence due to kidney deficiency, male infertility and weakness of waist and feet; Suitable for children with measles and chickenpox; Suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency;
2. Patients with chronic diseases should not eat shrimp when they get angry; Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp.
Shrimp is a kind of animal hair, which is not suitable for people with scabies. Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon, etc., not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form an insoluble combination, which will cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.