First, the benefits of eating soft-shelled turtle:
1 It contains protein, fat, calcium, iron and other nutrients. It is a rare tonic, especially for females weighing more than 500 grams. The female turtle has a thick tail, a thick skirt and delicious meat, while the male turtle has a thin tail.
It is not only delicious, high in protein and low in fat, but also a nourishing treasure containing various vitamins and trace elements, which can enhance the body's disease resistance and regulate the endocrine function of the human body, and is also a nourishing good product for improving the quality of breast milk and enhancing the immunity and intelligence of infants.
In China's records a long time ago, it was said that "soft-shelled turtle can tonify tuberculosis, strengthen yang and nourish yin" (from Compendium of Materia Medica, the original text is not the case, but basically expresses this idea), which has been regarded as nourishing nutrition and health care products since ancient times. Tang Mengwei: Women who miss the five colors should eat them often. "Diet spectrum with disease": Soft-shelled turtle is sweet in taste, flat in nature, nourishing the yin of liver and kidney, clearing away the heat of deficiency and fatigue, and should be cooked and eaten.
Turtle meat is rich in animal glue, keratin, copper, vitamin D and other nutrients. Because the species and living areas of soft-shelled turtles are different, their nutritional components are not completely consistent. According to the analysis, every100g of fresh mackerel generally contains: water 73 ~ 83g, protein 15.3 ~ 17.3g, fat 0. 1 ~ 3.9mg and carbohydrate1.6 ~/kloc. Iron 1.4 ~ 4.3 mg, phosphorus 0.54 ~ 430 mg, vitamin A 13 ~ 20 IU, vitamin b 10.02 mg, vitamin B2 0.037 ~ 0.047 mg, nicotinic acid 3.7 ~ 7 mg and thiamine 0.62 mg. The fat of soft-shelled turtle is mainly unsaturated fatty acids, accounting for 75.43%, of which highly unsaturated fatty acids account for 32.4%, which is 6.54 times that of beef and 2.54 times that of tilapia, and trace elements such as iron are several times or even dozens of times that of other foods.
Second, the right person:
It can be eaten by the general population: it is suitable for people with physical weakness, liver and kidney yin deficiency, bone steaming strain and malnutrition; Suitable for tuberculosis and extrapulmonary tuberculosis with low fever; Suitable for people with chronic hepatitis, ascites due to liver cirrhosis, hepatosplenomegaly, diabetes, nephritis and edema; Suitable for all kinds of cancer patients and after radiotherapy and chemotherapy; Suitable for patients with Sjogren's syndrome; Suitable for patients with hyperlipidemia, arteriosclerosis, coronary heart disease and hypertension; Suitable for patients with hypoproteinemia; Suitable for beriberi patients;