Xiaoqinglong refers to Australian freshwater lobster, which belongs to crayfish. Xiaoqinglong was introduced from Australia in 2008. At that time, domestic aquarium importers lacked knowledge about freshwater crayfish, so when they introduced the related species, they did not make detailed identification.
Xiaoqinglong is famous for its blue body, which is mainly distributed in the western Pacific Ocean and Indian Ocean. Its shell is thin, its meat is soft, sweet and easy to digest. In addition, Xiaoqinglong is bigger than crayfish, with compact meat, low cholesterol and high protein, and high edible ratio. It is a good variety with great economic value and favored by the market.
Nutritional value of Australian freshwater lobster
1, protein is very rich in content.
Australian freshwater lobster has a relatively high content of protein, and protein is the main component in white blood cells and antibodies, which is the most important substance for human body to maintain immune function, so it can be said that it is a daily necessity to supplement appropriate amount of protein; It is rich in protein, but also because its meat is soft and easy to digest, and people with weak spleen and stomach can eat in moderation.
2, the heat is low
As far as animal food is concerned, Australian freshwater lobster can be said to be a low-calorie food, and the calorie per100g of Australian freshwater lobster is only 93 calories, which is far lower than the calorie per100g of rice. Therefore, for friends who need beauty and slimming, they can eat Australian freshwater lobster properly, but although its calorie is low, it depends on what cooking method it adopts.