Sea cucumber is high in protein, low in fat and sugar, and rich in various essential amino acids, vitamins, essential fatty acids, macro and trace elements. The highest content of protein in dried products is 9 1.20%, and other kinds are about 80%. The highest fat content of Japanese ginseng is 3.7%, and most other varieties are below 1%.
The highest sugar content of Stichopus japonicus is 13.2%, and other species are below 3%. Protein is the material basis of life activities and the main substance that constitutes the human body. Fat and sugar are the main sources of energy and heat for human body.
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Selection skills of sea cucumber
Look at the color, black or not. A good sea cucumber should be grayish brown or dark brown, with a shiny surface and grayish white intestines. The inferior sea cucumber mixed with sugar is black, and its intestines will turn red or black.
Look at the shape and pinch. A good sea cucumber has a well-proportioned body, strong meat, complete spines, hard feel and is not easy to bend. Sugar-mixed sea cucumber is just the opposite. Its body bends easily, but its thorns are straight.
Heat it and bend it. Sugar melts easily, so when you buy sea cucumbers, you can try to warm the sea. The simplest thing is to rub your hands and then put the sea cucumber on your hands for a while. When it is hot, grab both ends of the sea cucumber and let it bend. If the sea cucumber is found to be bent and softened, the higher the temperature, the more obvious this change is, indicating that sugar is mixed.
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