Can I eat lobster when I am just pregnant? Pregnant women can eat lobster at first. However, we should pay attention to the following points: First, we should ensure that lobsters are clean and thoroughly processed, so as to avoid parasites that may be contained in lobsters from harming pregnant women and fetuses. The other is that if you are allergic to seafood, remember to avoid eating lobster, otherwise it will have adverse effects on pregnant women and fetuses. Also, even if you can eat, you should eat in moderation. After all, it's too much, and you can't eat too much no matter how delicious it is.
In addition to eating shrimp, we should follow the principle of comprehensive nutrition and scientific collocation in the early pregnancy, pay attention to a small amount of meals and try not to eat excessively greasy and irritating food. In addition, expectant mothers can eat according to their appetite, without deliberately eating more or less. It is recommended to eat if you can. In the meantime, if your eating habits change, you don't have to be taboo. Eating some sour food may increase your appetite.
First, because crayfish contain various exogenous toxic substances, it can be inferred that the waters where crayfish are located may be polluted. If these poisons cannot be removed during cooking, it will affect human health. Secondly, because crayfish will eat rotten food such as animal carcasses, when the water body is polluted by heavy metals or enriched by corruption, crayfish may also carry heavy metals.
Thirdly, it is possible that crayfish itself is a toxic substance. When cooking is not done well or raw crayfish is put in the dish, some of its ingredients, especially protein, are polluted by these active protein, which will bring harm to human body after eating, such as allergies and food poisoning. Fourth, crayfish contain more bacteria, germs and parasites, which can easily harm pregnant women and fetuses if they are not thoroughly treated.
What is the nutritional value of lobster? The protein content of lobster is higher than that of most freshwater and seawater fish and shrimp, and its amino acid composition is also better than that of meat. Its fat content is not only far lower than that of livestock and poultry meat, but also far lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easily digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.
Lobsters are high in protein and low in fat, with protein content accounting for about 16% ~ 20% and fat content below 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which is suitable for human body to absorb. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. At the same time, its muscle fibers are tender and easy to digest and absorb.
Of course, the fresher the seafood ingredients, the more delicious it tastes. After we buy lobster, we can't adjust the temperature and humidity of its living environment, so please try to keep it low. Under such circumstances, it is no problem to survive for a day or two. Buy lobster in the seafood market, and some vendors will help you add oxygen to the bag to facilitate biological preservation. This is good, but please be careful that some profiteers steal shrimp with insufficient weight or poor quality while increasing oxygen. It's important to hold the bag in your hand, at least don't look at your eyes.