as the saying goes: autumn wind, crab feet itch. In autumn, it’s a good season to eat crabs. You can eat them from September to the Spring Festival. “September round navel, October tip, holding crabs to enjoy chrysanthemum days”, which means that the female crab in lunar September is the fattest, and the male crab in October is the fattest. While enjoying the delicious food, we also learn some knowledge about crab nutrition. There are many kinds of crabs, such as
. There are about 600 kinds of crabs in China. The most famous freshwater crabs are “hairy crabs”, commonly known as river crabs, hairy crabs and clear water crabs. The common swimming crab and flower crab in the market are all sea crabs. Due to the wide distribution of sea crabs, the mature season of sea crabs varies from south to north. March to May and September to October are the peak production seasons. The output of Liaodong Peninsula in Bohai Bay is more from April to May. Choose the right season to eat crabs. When the crabs are ripe, they taste fat and fragrant; in other seasons, they are thin and tasteless.
2. Are there any differences in nutritional components between Chinese mitten crab and sea crab?
contain 17.5 G protein, 1.2 g fat and 65 mg cholesterol per 100 g of crab meat, and 13.8 g of protein, 2.3 g of fat and 125 mg of cholesterol per 100 g of sea crab meat. Compared with sea crab meat, crab meat contains a little lower fat and cholesterol.
contain 6.09 mg of vitamin E, 126 mg of calcium, 2.9 mg of iron, 3.68 mg of zinc and 56.72 μ g of selenium. 100 g of crab meat contains 30 μ g of vitamin A, 2.99 mg of vitamin E, 208 mg of calcium, 1.6 mg of iron, 3.32 mg of zinc and 82.65 μ g of selenium. On the whole, whether it is river crab or sea crab, their vitamin and mineral content are relatively rich, the content is different.
3. Crab roe and crab paste
female crab abdomen is round, commonly known as “round navel”, while male crab abdomen is triangular, commonly known as “pointed navel”. Crab yolk is the ovary and digestive gland of female crab. Crab paste is the collection of semen and organs of seminal vesicle of male crab. In September of the lunar calendar, the female crab is full of eggs and the Yellow paste is plump. In October, the male crab has the best and most beautiful gonad development, which is yellow, white, fresh and fat. The nutritional components of
crab roe and crab paste are similar, and the fat content is relatively high, which can reach more than 15%. The content of monounsaturated fatty acids was the highest (43%), followed by saturated fatty acids (25%) and polyunsaturated fatty acids (23%), and the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also relatively high. However, it should be noted that every 100 grams of crab yolk contains about 466 mg of cholesterol, which is far higher than the content of cholesterol in eggs. It is a true high cholesterol food.
4. Tips for eating crabs
first, choose fresh and live crabs instead of raw and drunk crabs. Crabs are omnivorous animals, and even eat the corpses or humus of other animals. Its body surface, gills and gastrointestinal tract are full of various bacteria, sludge, and even parasites. Therefore, before eating crabs, you must brush them clean, do not eat gills, intestines and other viscera, and must be cooked and cooked before eating.
should not be eaten too much. The protein in crab and cholesterol in crab yolk are relatively high, and excessive consumption is not conducive to digestion and absorption of human body. Therefore, the average person eating crab should not exceed 1 jin each time, and should not exceed 3 times in a week. Who should not eat crab?
crabs contain high cholesterol and purine. Therefore, the following people are not suitable to eat crabs:
(1) patients with digestive tract diseases, such as diarrhea, stomachache, chronic gastritis, duodenal ulcer, cholecystitis, gallstones, etc.;
(2) patients with liver and kidney diseases, especially those with active hepatitis and liver and renal insufficiency;
(3) gout patients;
(4) patients with cardiovascular diseases such as hyperlipidemia and hypertension;
(5) allergic constitution, especially those allergic to seafood.
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