The recent weather is getting hotter and hotter, and food lovers are becoming more and more enthusiastic. They are also preparing to set off a wave of crayfish fever. Recently, a friend has already started to have friends in the sun to “eat shrimpâ€, stir-fried, garlic, spicy, braised, and oily. . . Keep seduce food buyers.
The history of crayfish farming in China can be traced back to the 1930s and 40s of the 20th century when it was introduced from Japan. Japan introduced it from the United States earlier, mainly for food and pets. Crayfish are often mixed in fields of crops (such as rice). No artificial hatching is required. Once the original species is put in the pond, self-sustaining can be achieved. After the harvest, there is no need to replant the original species.
Every 100 grams of nutritional value contains the following nutrients:
Heat (kcal) 93
Protein (g) 14.8
Potassium (mg) 550
Phosphorus (mg) 228
Sodium (mg) 225.2
Calcium (mg) 85
Selenium (micrograms) 7.9
Iron (mg) 6.4
Fat (g) 3.8
Magnesium (mg) 2
Zinc (mg) 1.45
Copper (mg) 1.07
Manganese (mg) 3.25
Niacin (mg) 2.7
Vitamin B2 (mg) 0.18
Vitamin B1 (mg) 0.02
Vitamin E (mg) 4.31
Crawfish nutrition is so rich, and its meat is soft, easy to digest, nutrients easily absorbed by the body, crayfish is a freshwater shrimp, easy to breed, easy to cook.
The calcium content of crayfish is higher than that of most freshwater prawns and marine fish, and the amino acid composition is also superior to meat. It contains essential amino acids needed by the human body and is easily digested and absorbed by the body.
Crayfish contains more zinc, iodine, selenium and other trace elements than other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb.
Crayfish contains magnesium, magnesium has a certain role in the function of the heart, can protect the cardiovascular system, it can reduce blood cholesterol, prevent arteriosclerosis, while also expanding the coronary artery, is conducive to the prevention of hypertension And myocardial infarction.
What problems do you need to pay attention to when eating crayfish?
1. Don't eat dead shrimps. Crayfish will spoil quickly after death. They will decompose and produce toxic substances such as histamine, which will breed harmful germs. After eating, it will easily lead to diarrhea and other gastrointestinal infectious diseases and endanger your health.
2. Home cooking should pay attention to freshwater self-breeding for two hours. Breeding with water can allow the shrimp body to spit out metabolites. In addition, you must use a brush to wash the dirt on your body. At the same time, the gut that hides a lot of sediment and bacteria must also be removed. Then clean it thoroughly with clean water for 2-3 times.
3. Don't eat shrimp heads. The head of crayfish is the place where most of the toxins are absorbed and processed. It is also the part that most easily accumulates pathogens and parasites. In addition to toxins, the purine contained in shrimp heads is also high, and gout patients do not eat.
4. Do not eat allergic patients, people with allergies crayfish, please do not greedy, do not easily try crayfish, in case of allergic reactions, should seek medical advice.
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