There is no harm in eating too many loaches.

From the perspective of traditional Chinese medicine, loach has high medicinal value and can replenish qi, nourish the kidneys and generate essence. It is very suitable for people with weak body, cold spleen and stomach, and night sweats due to physical weakness. It is also very beneficial for the treatment of some acute hepatitis.

From the perspective of modern nutrition, loach is the calcium supplement champion among fish. At the same weight, the calcium content of loach is nearly 6 times that of carp and about 10 times that of hairtail.

Loach is also rich in vitamin D, which is beneficial to calcium absorption, so it is a good calcium supplement food. In addition, loach is also rich in spermidine and nucleosides, which can increase skin elasticity and moisture and improve the body's anti-viral ability.

Extended information:

Loach contains high levels of amino acids and lysine required by the human body, and also contains a large amount of vitamins. Its vitamin B1 content is 3 times higher than that of crucian carp, yellow croaker, and shrimp. -4 times, the content of vitamin A and vitamin C is also higher than that of other fish. Loach contains low fat content, very little cholesterol, and also contains iron, phosphorus, calcium and other substances; the mucus secreted in the skin of loach is the so-called "loach synovial fluid", which has good antibacterial and anti-inflammatory effects, and can be cured by rubbing the affected area with sugar. Pain and swelling; Loach meat is rich in nutrients, containing 9.6 grams of protein per 100 grams, which is much higher than ordinary fish and meat.

People's Daily Online - Loach is comparable to kidney-tonifying medicine. There are 4 major benefits of eating loach