Abalone is a common food in life. It is rich in nutrients needed by the human body. Eating abalone appropriately can bring many health benefits. However, there are also many things to pay attention to when eating abalone. So abalone Parts that cannot be eaten? Which parts of abalone should not be eaten? There are some parts of abalone that are not edible. Let’s learn more about them below.

1. The internal organs of abalone cannot be eaten

Abalone feeds on seaweed and plankton. Seaweed is in a toxic period from February to May every year. Abalone eats these toxic seaweeds. , therefore toxic components will remain in the internal organs. This component is called phototoxin, which is a decomposition product of seaweed chlorophyll. It is photoactivatable. If a person eats abalone containing photosensitizing toxin and basks in the sun, this The substance can cause inflammation and toxic reactions in human skin, with symptoms such as redness and edema on the face and hands. People with allergies will have greater reactions. Therefore, when eating abalone, you can remove the internal organs of the abalone (the internal organs of abalone are green and easy to distinguish), and then eat the abdominal and foot parts of the abalone.

2. The shell of abalone cannot be eaten

The single-walled shell of abalone is hard in texture, with a dark green-brown surface color, and is a calcareous shell. Lime contains strong alkaline, which will cause great harm to the human body if eaten. Therefore, abalone shells cannot be eaten. However, the shell of abalone is called Shijuming in Chinese medicine. It has the effect of clearing the liver and improving eyesight. We can wash and crack the abalone shell and use it to make soup. When eating, take out the abalone shell. The abalone shell for making soup can be used repeatedly.

3. Who should not eat abalone?

1. Patients with high uric acid and ventilation should not eat abalone. The purine contained in abalone will increase the concentration of uric acid in the human body, so it should not be eaten.

2. Abalone is a "hair-producing" food. People with ringworm symptoms cannot eat "hair-producing" food.

3. Eating abalone will generate a lot of heat. People with fever and sore throat should not eat abalone, as it will aggravate the condition.

4. One-year-old babies have weak spleen and stomach functions. Abalone, a high-protein supplement, is not suitable for babies. Eating it will increase the burden on the gastrointestinal tract. Not only will it not be absorbed, but it will also cause indigestion, leading to constipation. .

4. Precautions

1. Cook abalone thoroughly. Undercooked abalone is accompanied by parasitic bacteria and can easily cause diarrhea.

2. Do not eat abalone with foods that are also high in protein. The human body cannot digest a large amount of protein and can easily cause gastrointestinal discomfort and indigestion.

5. Instructions for purchasing abalone

Dried abalone is dry in texture, in the shape of an oval ingot, with a ring of flowers on the edge, a protrusion in the middle, and a complete body. , no impurities and light taste are the top grade. There are three kinds of dried abalone products sold in the market: purple abalone, clear abalone, and gray abalone. Among them, purple abalone is large, purple, shiny, and of good quality; clear abalone is large, yellow in color, and of good quality; gray abalone is large in size, yellow in color, and of good quality. They are small in size, gray in color and inferior in quality. In fact, it is the content of astaxanthin. If the astaxanthin content is high, it will appear purple, if the astaxanthin content is low, it will appear yellow, and if the astaxanthin is oxidized, it will appear gray. The content of astaxanthin is positively related to its nutritional value. The higher the content of active astaxanthin, the higher the nutritional value.

From the color point of view, the abalone is beige or light brown, and the texture is fresh and shiny; from the appearance point of view, the abalone is oval, with a complete body, uniform size, sufficient dryness, and a thin layer of salt on the surface. If the abalone is pink, it will be better if the middle part of the abalone turns red under the shadow of the lamp; from the meat quality, the abalone is thick, plump and fresh. The characteristics of low-quality abalone are as follows: from the color point of view, the color is dark, brownish-purple, dull, with dry gray-white residual meat, a layer of gray-white substance attached to the surface of the abalone body, and even black and green mold spots; from the appearance point of view, the body shape is incomplete, The edges are uneven, the individual sizes are uneven, and they are approximately "horseshoe-shaped". Observed from the meat quality, the meat is thin and dry on the outside, moist on the inside, neither sunken nor bulging.