Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also combine calcium in seafood with tannic acid in fruit to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause symptoms such as abdominal pain, nausea and vomiting. Therefore, seafood and fruit should be eaten more than 2 hours apart.
In addition, it is not advisable to drink tea after eating seafood. Tea also contains tannic acid, which can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid.
Extended data
Precautions for eating seafood:
1 Uncooked seafood contains bacteria.
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to the bacteria brought by water, there may be parasitic eggs in seafood, as well as bacteria and virus pollution caused by processing.
Boiling in boiling water for 4-5 minutes is considered complete sterilization. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "marinated seafood with soy sauce (oily food)", and ensure the freshness and hygiene of the fish when eating sashimi.
2, chilled shrimp should not be eaten in vain.
Any seafood can only be made into steamed and boiled dishes in a highly fresh state. Aquatic seafood is different from meat in that it contains many low-temperature resistant bacteria, and protein decomposes very quickly.
If it is kept in the refrigerator for a long time, the bacterial content of shrimp increases, and protein has partially denatured, resulting in amine substances, which can not reach the taste, flavor and safety of live shrimp in any case, so it is not suitable for boiled eating.
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