The nutritional value of common seafood is 1, and the nutritional value of eel.
The nutritional value of Monopterus albus is rich in vitamin A and vitamin E, which are 60 times and 9 times that of common fish, respectively. Rich in vitamin A and vitamin E, it is of great benefit to prevent vision deterioration, protect the liver and restore energy. Other vitamins such as vitamin B 1 and vitamin B2 are also very rich. In addition, eels also contain a lot of calcium, which plays a certain role in preventing osteoporosis. The most attractive thing for ladies is that the skin and meat of eels are rich in collagen, which can beauty beauty and delay aging, so it is called? Eating cosmetics? . Eel meat is rich in protein, vitamins A, D, E, minerals and unsaturated fatty acid DHA/EPA. It can provide nutrition for human growth and maintenance of life. Long-term consumption of eel is very helpful to enhance physical fitness, vitality and beauty, especially for pregnant women and infants.
2. The nutritional value of scallop.
Scallops are rich in nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the functions of nourishing yin and tonifying kidney, regulating stomach and regulating middle warmer, and can be used to treat dizziness, dry throat, thirst, tuberculosis, hemoptysis and spleen and stomach weakness. Regular consumption helps to lower blood pressure and cholesterol and strengthen the body. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.
3. Nutritional value of shrimp
Shrimp is a very rich food, and protein has a high nutritional value, among which the contents of vitamin A, carotene and inorganic salts are relatively high, while the fat content is not only low, but also mostly unsaturated fatty acids, which can prevent and treat atherosclerosis and coronary heart disease. In addition, shrimp has fine muscle fibers, soft tissue protein structure and high water content, so the meat is tender and easy to digest and absorb, which is suitable for patients, the elderly and children.
Different shrimps have almost the same nutritional value except for their different tastes. Sea shrimp is more delicious than river shrimp, because it is tough and chewy. There are more than 500 kinds of common sea shrimp in China, and different kinds have different names in different places, such as lobster, prawn, Pipi shrimp, white shrimp, prawn with a knife, dried shrimp and so on.
Among all the sea shrimps, prawns taste delicious. Because China shrimp was infected by a viral infectious disease a few years ago, it was almost wiped out. At present, most of the artificially cultured prawns on the market are Penaeus vannamei imported from abroad. Neo-Penaeus monodon was originally a new kind of shrimp cultured in shrimp farms in Guangdong and other places. Because its body length is usually seven or eight centimeters, people later called this length of prawn Neopenaeus monodon. The nutritional value and taste of lobster are similar to those of crab, and the muscle fiber is rough, which is not as fresh as other shrimps. At present, lobsters are more expensive in the market, mainly because most of them are imported from Australia. Pipi shrimp, also known as squid shrimp, is produced in the waters north of the Yangtze River estuary. Its gonad is the most delicious when it matures in spring, even surpassing any other shrimp. However, after laying eggs, the taste of Pipi shrimp will become worse and the body will become very thin.
In addition, Chinese medicine believes that sea shrimp is sweet, salty and warm in nature, and has the effects of appetizing, resolving phlegm, invigorating qi and strengthening yang, invigorating qi and promoting lactation, and has certain curative effects on impotence due to kidney deficiency, soreness of waist and knees, pain of bones and muscles, stroke and hemiplegia. However, shrimp is hair, and people who suffer from sores due to yin deficiency or get angry should not eat shrimp.
Shrimp contains high-quality protein, with the content of 18% in fresh shrimp and 50% in dried shrimp. Shrimp is rich in minerals. Every 100g shrimp contains calcium 146mg, phosphorus 196mg, iron 3.0mg and zinc1.44mg.. Every100g of shrimp skin contains as much as1760mg of calcium, 0/000mg of phosphorus and 6.7mg of iron.
Chinese medicine believes that shrimp is sweet and salty and has the effect of tonifying kidney and strengthening yang. Treatment of kidney deficiency, yang failure, low back pain and fatigue: fried leek with shrimp is effective.
4. The nutritional value of crabs
As a delicious food, crabs have been favored by people since ancient times. Li Shizhen praised the cloud in Ming Dynasty:? Fresh crabs are mixed with ginger vinegar and wine and chewed yellow to enjoy the flavor. ? Li Yu was called a crab in Qing Dynasty. Color, fragrance and taste are all created, and nothing can be served. ? So, it is known? Crabs are tasteless? Good name.
Crab is rich in nutrition and contains many vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, vitamin B2 is 5-6 times higher than meat, 6- 10 times higher than fish and 2-3 times higher than eggs. The content of vitamin B 1 and phosphorus is 6- 10 times higher than that of common fish. Every 65438 000g of crab edible part contains 65438 07.5g of protein, 2.8g of fat, 65438 082mg of phosphorus, 65438 026mg of calcium and 2.8mg of iron. Crab shell is not only rich in calcium, but also contains crab red and crab yellow
Crabs are not only delicious food, but also good medicine. "Compendium of Materia Medica" says: His merits and deeds are not only scattered, but also bloody. ? Traditional Chinese medicine believes that crabs are cold and salty, and crab meat has the functions of clearing heat and removing blood stasis, dredging collaterals, nourishing yin and promoting fluid production. Its shell has the functions of clearing away heat and toxic materials, removing blood stasis and relieving pain.
Modern research has found that crab shells contain chitin, and a substance called ACOS-6 can be extracted from chitin, which has low toxicity and immune activation characteristics. Animal experiments have confirmed that this substance can inhibit the proliferation and metastasis of cancer cells.
5. The nutritional value of squid.
Also known as soft fish and squid, they are precious seafood with high nutritional value. Seafood is rich in nutritional value. The nutritional functions of brachiopod seafood such as squid, cuttlefish and octopus are basically the same. They are all foods rich in protein, calcium, phosphorus, iron and trace elements such as selenium, iodine, manganese and copper.
Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. Squid is not only rich in amino acids needed by protein and human body, but also a low-calorie food containing a lot of taurine. It can inhibit the cholesterol content in blood, prevent adult diseases, relieve fatigue, restore vision and improve liver function. Polypeptide and trace elements such as selenium contained in it have antiviral and radioprotective effects. Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.