Although the crayfish tastes beautiful, it is healthier to eat

Right now is the season of eating crayfish. How to eat crayfish is healthier? Experts from Hunan Cheung Hospital said in an interview with reporters today that although the crayfish tastes beautiful, it is still particular about it. If you don't pay attention to it, it will cause a series of diseases. It has allergies and skin diseases and asthma, and it is not advisable to eat crayfish.

Crayfish is rich in nutrition, soft and easy to digest, protein content is higher than most freshwater and seawater fish, 100 grams of shrimp contains 14.8 grams of protein, and its amino acid composition is also better than other meats. The amino acids also contain a variety of minerals such as calcium, sodium, potassium, magnesium, and phosphorus, which are necessary nutrients necessary for the human body. Little crayfish has a low fat content, with only 3.8 grams of fat in 100 grams of shrimp, and most of its fat is composed of unsaturated fatty acids, which are necessary for the human body.

Tang Xixi, a national nutrition and health expert and chief physician at Hunan Province, reminded that when eating crayfish, pay attention to the following points:

1. Wash it. It is best to buy artificial cultivation shrimp because the survival environment of wild shrimp is uncertain. Choose a crayfish with redness and clean back, white abdomen, neat, and white shrimp, and clean and clean shrimp, cut off the front shell, pick the stomach sac, cut off the cheeks, wash the shrimp line with a brush, and remove the shrimp line.

2. To cook. During the growth of crayfish, some pathogenic microorganisms and even parasites will inevitably carry some pathogenic microorganisms. In addition, the shell of the crayfish is very thick. If it is not cooked, it is easy to eat bad stomach. Only 100 ° C for more than 15 minutes can it be completely killed in the parasitic sac in the body.

3. Moderate amount. Although the taste of crayfish is beautiful, it should not be eaten too much. Crayfish is a high -protein food, but it is also a medium purine content. The purine content of the lobster per 100g of lobster is about 75 mg. Excessive consumption will have a certain adverse effect on the level of blood uric acid. People with elevated blood uric acid can eat lobster in moderation, but do not eat too much, so as not to cause hemoglobin to rise and induce gout. We should take food in a small amount and diverse in diet, so as to reduce risks.

4. Do not eat dead shrimp. Eating dead shrimp will be in danger of lead poisoning. The recognition method is that the tail of the dead shrimp is straight, and the tail after the stir -frying of the live shrimp is curled up. Be sure to pay attention to identification.

5. Do not eat shrimp head. There are lobster organs in the lobster head, and high calories may also be toxic. Therefore, the healthy way of lobster is to eat lobster meat, less soup, less soup, and every bite of soup. It is a solid calories. Meat.

According to the rumored "eating taste shrimp+vitamin C, cream will cause poisoning and death," Zhang Shengkang, director of the Nutrition Department of Hunan Provincial Chest Hospital, said that this statement is not established. Cream (arsenic) mainly refers to inorganic arsenic. Although the taste shrimp contains arsenic, 99%exist in the form of organic arsenic, which can quickly discharge the body without toxicity. Therefore, daily consumption of taste shrimp+vitamin C will not cause poisoning. But the "crayfish with beer" can easily cause gout.

Zhang Shengkang reminded that people with gout or hyperuricemia should try not to eat with beer when eating crayfish. At the same time, it has allergies and skin diseases and asthma. It is not advisable to eat crayfish. At present, Hunan has entered high temperature weather. Food is prone to corruption and deterioration, and microorganisms are easy to grow and reproduce quickly. It is a high incidence of food poisoning. Therefore, before eating crayfish, you must pay attention to check whether the ingredients are fresh. In addition, he also reminded that citizens should pay attention to chewing slowly when eating, avoiding choking and absorbing, causing adverse consequences. (Text/Video All -Media Reporter Li Chuanxin Correspondent Yang Zhengqiang Chen Siyu Chen Yayan Chen Xingyuan)

[Responsible editor: Wang Yaobing Intern: Yang Shuwen]

[Source: Hunan Daily · New Hunan Client]

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