Crayfish is high in protein, soft in meat and easy to digest. It is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp meat is also rich in magnesium, zinc, iodine and selenium. Magnesium plays an important role in regulating heart activity and protecting cardiovascular system.

2. Disadvantages

The head of crayfish absorbs and processes the most toxins, and it is also the place where pathogens and parasites are easily accumulated. In addition, eat shrimp in moderation, because shrimp is a high-protein food, and some people with allergies will have symptoms of allergies to crayfish, such as erythema and pimples. It is best not to eat crayfish. Crayfish is an aquatic product with high purine content, which is not suitable for gout patients.

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Matters needing attention in eating crayfish

First, when eating crayfish, you should pay attention to buying from regular channels and don't fish by yourself; Don't eat wild crayfish.

Second, clean it before cooking and cook it thoroughly during cooking. Do not process dead, sensory abnormal or stale crayfish; Don't eat the head and viscera of crayfish. When eating in a restaurant, consumers should choose a restaurant with a food business or catering service license and formal hygiene, and ask for an invoice or receipt.

Third, eat crayfish in moderation every time to increase food diversity.

Fourth, if you have symptoms such as systemic or local muscle aches after eating crayfish, you should seek medical advice in time and take the initiative to report the situation to the doctor.

Five, food producers and operators, especially catering service providers, should strictly control the purchase of raw materials to ensure that crayfish are fresh and qualified, and the source is formal and legal. Strictly implement the incoming inspection and inspection record system.

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