Experts tell you the nutritional value of crabs

Introduction to crab knowledge: Crab is a delicacy in food, and there is a folk saying that "a plate of crabs is the top dish on the table". It is not only delicious, but also rich in nutrients. It is a high-protein supplement. According to the place of origin, it can be divided into three types: river crab, river crab and lake crab. River crabs from Hebei and Tianjin are the most famous, river crabs from Nanjing are the best, and lake crabs from Yangcheng Lake, Changshu, Jiangsu, and Weishan Lake, Shandong, are of better quality. Crabs are in abundance from August to September, especially when sorghum is red, which is the best time to eat crabs. There is a saying of "seven points and eight circles". The head and breastplate of the crab are round, brownish green, the claws are long and densely covered with velvet, the sides of the legs are flat and long, and the top is sharp. The crab meat is white, tender and delicious. Nutritional analysis of crabs: Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the recovery of tuberculosis. Crab is suitable for people: the general population can eat it. 1. It is suitable for people with bruises, broken bones and muscles, blood stasis, swelling and pain, retained placenta, weak labor contractions, and delayed fetus, especially crab claws; 2. People with weak spleen and stomach, loose stools, vague abdominal pain, unresolved colds, chronic wind diseases, and stubborn skin itching should not eat crabs; 3. Women with menorrhagia, dysmenorrhea, and pregnant women should avoid eating crabs, especially crabs. Crab claws. Therapeutic effects of crabs: Crabs are cold in nature and salty in taste, and belong to the liver and stomach meridian; they can clear away heat and detoxify, replenish bones and marrow, nourish tendons and bones, activate blood circulation and eliminate phlegm, remove dampness and reduce jaundice, sharpen limbs and joints, nourish liver yin, and replenish gastric juices. Efficacy: It has a certain therapeutic effect on congestion, jaundice, waist and leg pain, and rheumatoid arthritis. Crab foods are incompatible with each other: crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and schizonepeta; crabs should not be consumed with cold drinks, which may cause diarrhea. Crab cooking instructions: 1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their cold nature. Crabs can be steamed, boiled, fried or made into snack fillings; 2. When steaming crabs, the crabs should be tied to prevent legs from falling off and becoming yellow after steaming. When shelling raw crabs, blanch them in boiling water for 3 minutes first, so that the crab meat is easy to remove and does not waste; 3. After buying the crabs, do not rinse them with water, put them into a clean jar or jar, add two dozen of them with brown rice. Eggs with broken shells, and then sprinkled with two handfuls of black sesame seeds to submerge the crab lid, and then cover the mouth of the tank with cotton cloth to allow air to circulate, but not to allow the crabs to see the sun. After raising it in this way for about 3 days, take it out, because the crabs have absorbed the rice. , the nutrients in the eggs will make the crab belly strong and plump, and the repetition will be significantly increased, making it taste plump, delicious and delicious. 4. Crabs are prone to wind, so they are not easy to eat cold; in addition, do not eat dead crabs.