1. Benefits

Crayfish has a high content of protein, and the meat is soft and easy to digest, which 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, selenium, etc. 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 part that easily accumulates pathogenic bacteria and parasites. In addition, you should be temperate when eating shrimp, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots and pimples. It is best not to eat crayfish. Crayfish is an aquatic product with high purine content, and gout patients should not eat it.

Extended information:

Precautions for eating crayfish

First, you should pay attention to buying crayfish from regular channels instead of fishing by yourself; Do not eat wild crayfish.

second, clean it before cooking, and cook it thoroughly during cooking. Do not process dead, sensory abnormalities 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 at one time to increase food diversity.

4. If you have symptoms such as whole body or local muscle ache after eating crayfish, you should seek medical advice in time and tell the doctor about it.

5. Food producers and operators, especially catering service providers, should strictly control the purchase of raw and auxiliary materials to ensure that crayfish are fresh and qualified, and their sources are formal and legal. Strictly implement the incoming inspection and inspection record system.

Baidu Encyclopedia-Crayfish

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