Heating will cause the loss of nutrients, but it is harmless to health as long as it does not deteriorate, mildew, tasteless (or allergic).

The amino acid composition of crayfish is superior to that of meat. It contains 8 essential amino acids which are necessary for human body but cannot be synthesized in vivo or in insufficient amount, and is rich in fat-soluble vitamins, such as vitamin A, vitamin C and vitamin D. ..

Crayfish is rich in potassium, which helps to maintain nerve health, normal heartbeat, prevent stroke and help muscles to contract normally. Has the function of lowering blood pressure.

Crayfish is rich in phosphorus, which can promote growth and repair body tissues and organs, supply energy and vitality, and participate in the adjustment of acid-base balance.

Crayfish is rich in sodium, which can adjust osmotic pressure and maintain acid-base balance. Keep normal blood pressure. Enhance neuromuscular excitability.

Crayfish is rich in protein, which can maintain the balance of potassium and sodium; Eliminate edema. Improve immunity. Lowering blood pressure and buffering anemia are beneficial to growth and development.

Crayfish is rich in copper, which has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs.

If you eat crayfish in a restaurant, you should first observe whether the cooked crayfish is bright, curved and full, and see if the meat is elastic and chewy. If there is a fishy smell, the shrimp body is scattered and straight, and the body is soft and inelastic, then it is most likely made of dead shrimp and must not be eaten. If you cook crayfish at home, you must cook them thoroughly at high temperature, because high temperature cooking can completely kill parasites, and the cooking time must reach 30-40 minutes. If crayfish are roasted, fried, salted and drunk, it may be easy to handle at home.