1. Crab gills: two rows of soft and fluffy things, commonly known as crab eyebrows, are the respiratory organs of crabs and are used to filter the water, which is very dirty. The triangular crab white under the gills should not be eaten;

2, crab intestines: inside the crab excreta, after breaking open the crab body, see the crab yolk, crab meat at a root of black stuff, to remove;

3, crab stomach: hiding in the crab yolk in the triangular package, there are also crab excreta. Hidden in the crab yolk pile on the crab cover, the crab yolk eaten after the discard;

4, crab heart: also known as the crab hexagonal plate. Hexagonal, hidden in the middle of the crab abdomen between the yellow paste thickest place, is the most cold, must not eat. Lift the crab shell, you can see a layer of black film coat, white pieces of crab heart between the yellow paste and black film coat.

Expanded Information

The pros and cons of crab:

1, high protein and digestive burden: according to the data of each food composition table, crab is a high protein food. By fresh weight, the protein content in 100 grams of crab meat is about 15% to 18%. Crab meat is exceptionally high in moisture and low in fat, so when calculated on a dry weight basis, it contains 70 to 90 percent of its protein on a dry weight basis.

But if crab meat is consumed in large quantities, there is a high demand for proteases in the digestive tract. If you eat little protein food on weekdays and the protease enzymes are not working too hard, suddenly eating in a large amount of crab meat can be quite a challenge for the digestive system.?

2, rich in trace elements and vitamins: crab meat is relatively rich in magnesium, calcium content is also very high. In terms of vitamins, the crab's vitamin A content is more commendable, up to 1.5 to 2 times that of eggs, but almost all of it is found in the yolk portion of the crab, while the content in the white crab meat is almost negligible.

The levels of its B vitamins are not much different from those of most fish, with lower levels of vitamin B1 than in meat foods, and slightly higher levels of vitamin B2, but also found mainly in the yolk portion of the crab, with lower levels in the white meat.?

3, cholesterol: the cholesterol content in crab meat is higher than that in meat, close to the level of animal offal such as liver. The cholesterol content of crab yolk is higher than that of crab meat.

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