June yellow is a popular type of crab. It can be eaten in a variety of ways and has high nutritional value. Eating it in moderation has certain benefits for the body. Many people eat June yellow regularly, especially in July and August.

Some people will feel a little bitter after eating June Yellow. This is a very common phenomenon and generally does not cause poisoning.

June yellow is bitter. Will it be poisonous if eaten? If it has not gone bad, it is generally not poisonous.

The reason why yellow crab in June is bitter may be because it is not mature yet.

The taste of crab is related to the degree of development of the crab.

When crabs have not reached sexual maturity, the crab roe usually has a slightly bitter taste.

In addition, this dry crab has gone through the molting stage, depleted the energy in the body and has no meat to eat.

The taste is relatively bad.

June yellow tastes bitter because crab liver lacks conversion energy, that is, trace elements such as astaxanthin, riboflavin, glycine, glutamic acid, zinc and selenium taste sweet, while histidine, tryptophan, arginine, etc.

Hydrophobic amino acids with a bitter taste are the main components.

Choose June Yellow.

Fifteen days after shedding, it is best if the limbs are complete and plump, the body surface is clean, and the belly is rosy.

If you eat bitter crabs, ginger or white wine can relieve histamine and avoid allergies.

Why is June yellow crab a bit bitter? This may be because June yellow crab does not have fully mature gonads, or it may be caused by reproduction.

The June yellow is actually a crab that is not fully developed and mature.

At this time, its gonads are not fully developed.

After steaming, there will be a light yellow and thin substance in the middle, which will make it bitter.

In addition, poor water quality in the breeding environment of June yellow crabs, excessive use of drugs, or stale and spoiled crabs may also cause June yellow crabs to taste bitter.

Precautions for eating June Yellow: 1. Do not eat dead crabs. Before and after death, histidine is decomposed in the crab body to produce histamine.

Histamine is a substance harmful to the human body. As the death time prolongs, the accumulation of histamine in the crab's body will increase, making it more toxic.

What's more, even if the crab is cooked, histamine is not destroyed.

2. Do not eat raw crabs. Paragonimus can easily become parasitic in crabs.

Eating raw crabs can also introduce Paragonimus into the human body.

Additionally, crabs love to eat rotten things.

Various bacteria and toxins accumulate in their intestines and stomach.

If eaten raw, it can easily cause poisoning.

3. Don’t eat too much. The protein contained in crabs and the cholesterol in crab roe are relatively high.

Excessive consumption at one time is not conducive to human body digestion and absorption.

Therefore, ordinary people should not eat more than 1 kilogram of crab at a time and no more than 3 times a week.