1. Crab meat is tender, delicious and nutritious. The protein content is several times higher than that of pork and fish, and the content of riboflavin, calcium, phosphorus, iron and vitamin A is also high. higher. However, delicious crabs are not for everyone. Because crabs are cold in nature and contain a large amount of protein and high cholesterol, people with the following diseases should fast or eat less.

2. Hepatitis patients should not eat crabs. Patients with hepatitis have gastric mucosal edema, abnormal bile secretion, and decreased digestive function. Crab meat is rich in protein and is not easy to digest and absorb. As a result, food is easily retained in the intestines and becomes corrupt, often causing indigestion, bloating, nausea, vomiting, and even liver disease. Massive cell necrosis aggravates the condition. Cardiovascular patients should avoid eating crabs. Crabs contain high cholesterol (235 mg of cholesterol per 100 grams of crab meat and 460 mg of cholesterol per 100 grams of crab roe). Patients with coronary heart disease, arteriosclerosis, hypertension, and hyperlipidemia may eat crabs that contain too much cholesterol. Foods like these can increase cholesterol and aggravate the development of cardiovascular disease. Therefore, you should eat less or no crabs (especially crab roe). People suffering from colds and fever should not eat crabs. The diet for colds should be mainly light. High-protein crabs are not easy to digest and absorb. Eating them may make the cold difficult to recover or worsen the condition.