Crab is rich in nutrition and contains many vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, and vitamin B2 is 5-6 times higher than meat, 6- 10 times higher than fish and 2-3 times higher than eggs. The content of vitamin B 1 and phosphorus is 6- 10 times higher than that of common fish. The edible part of crab contains protein17.5g, fat 2.8g, phosphorus182mg, calcium126mg and iron 2.8mg per100g. Crab shell contains not only rich calcium, but also crab red and crab yellow.

But there are also many taboos for eating crabs.

1. People with deficiency and cold should not eat crabs.

People with sensitive skin should not eat crabs.

3. People with high cholesterol should not eat crabs.

4. Pregnant women should not eat crabs.

5. Avoid eating crabs half-cooked.

Don't eat crab hearts. There is a hexagonal white crab heart between the double gills of crabs, which is extremely cold and not suitable for people with deficiency and cold. In addition, all internal organs should not be eaten, because the internal organs accumulate heavy metals, and eating more is easy to be poisoned.

Once the persimmon and crab are eaten together, it will be concluded that the crab meat of Yan Wang is rich in protein, and the persimmon contains tannin. At the same time, eating it will cause protein to coagulate and lead to intestinal spasm.

Don't send crabs with beer.

You can't eat with cold food.

⒑ Popular saying: "Crabs, like snakes and eels, rot first and then die. Snakes and eels can only be eaten alive. However, through modern biotechnology research, it is found that the secret of crab is not limited to these, and it also contains astaxanthin (astaxanthin in Chinese, and astaxanthin in Hong Kong, Taiwan and Japan), which is as mysterious as crayfish and salmon.