Enriching blood, protecting blood vessels, sobering up, tonifying kidney and helping yang are all benefits of eating loach. Eating loach requires removing internal organs. There are bacteria and parasites in its internal organs, which are harmful to the body after eating.

Misgurnus anguillicaudatus is a kind of nutritious food, which contains high-quality protein, various minerals and trace elements beneficial to human body, especially the trace element iron. It is especially suitable for people with iron deficiency anemia in daily life, which can play a good role in enriching blood and relieve their physical discomfort. Eating more Misgurnus anguillicaudatus can also improve their hematopoietic function and prevent anemia.

First, protect blood vessels

Protecting human blood vessels is an important benefit of Misgurnus anguillicaudatus. Because Misgurnus anguillicaudatus, an aquatic food, contains a large amount of acid, which can not promote blood vessel dilation and purify blood when absorbed by human body. Cleaning up triglycerides and cholesterol in blood can reduce blood concentration, promote blood circulation, maintain cardiovascular health, and prevent hypertension and hyperlipidemia. It can also prevent cholesterol from accumulating on the blood vessel wall after diffusion, which also has a certain preventive effect on human atherosclerosis.

Second, sober up and detoxify?

The function of sobering up and detoxifying can reduce the harm of alcohol to human liver. Those who often drink or get drunk can make soup with fresh loach, which will improve the detoxification function of the liver, repair damaged liver cells, reduce the harm of alcohol to the liver and avoid the symptoms of drunkenness. Benefiting kidney and yang is an important benefit for people to eat loach, because loach is rich in lysine and trace element zinc, which can promote sperm production and improve sperm activity after being absorbed by men's bodies, and can alleviate their kidney deficiency and low back pain.

Three, eat loach to viscera.

When eating loach, the internal organs of loach should be removed, because there are many bacteria and parasites in the internal organs of loach and there is gall. If bacteria and midwives enter the human body, it will cause infection, but not to mention that its gall will make it taste particularly bitter and difficult to swallow. Therefore, before cooking loach, its head and viscera should be removed, washed repeatedly with running water, and then cooked and eaten in the right way. However, it is unnecessary to remove the internal organs for those loaches that are particularly small.