Pregnant women can eat crayfish in moderation, and pregnant women with allergies and asthma should eat carefully. Crayfish is high in protein and easy to digest. It is also the first choice for pregnant women to supplement protein, calcium and iodine.

Benefits of eating crayfish for pregnant women:

Prevent calcium deficiency convulsion

Pregnant women need more calcium during pregnancy, and crayfish contains more calcium. Pregnant women often eat crayfish, which can prevent calcium-deficient convulsions and fetal calcium deficiency.

Prevention and treatment of hypothyroidism

Pregnant women have a great demand for iodine, which may lead to hypothyroidism during pregnancy. Iodine deficiency will also increase the risk of miscarriage, premature delivery and congenital malformation, especially for pregnant women who suffer from this disease before pregnancy. Eating crayfish often helps to supplement iodine.

Prevention of cardiovascular diseases

Crayfish contains trace element magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. Eating crayfish regularly for pregnant women is beneficial to prevent hypertension and myocardial infarction.

Precautions for eating properly

It is not suitable to eat spoiled crayfish.

Crayfish is easy to deteriorate and difficult to store, and it can be refrigerated in the refrigerator at most 1 day. Don't eat spoiled crayfish as much as possible, which is easy to cause diarrhea after eating.

It is not advisable to eat raw crayfish.

Even if raw crayfish are stored at low temperature, some parasites or bacteria with low temperature tolerance will remain. Garlic, vinegar and mustard can't kill these parasites and eggs, which will affect the health after eating, so it is best to eat cooked crayfish. When cooking crayfish, make the temperature reach 100℃ and keep it for 10 minutes until it is ripe. If it is crayfish stored in the refrigerator, the cooking time needs to be extended, because the crayfish shell is hard, which will make the meat more difficult to cook thoroughly after refrigeration.

It is not advisable to eat the head and viscera of lobster.

Heavy metals and bacteria in crayfish are mostly concentrated in the shell, head, gills and internal organs. Therefore, it is best to choose only the meat quality of crayfish when eating, and avoid eating its head and internal organs. When buying, you should buy crayfish fed artificially.

Not suitable for eating with food containing tannic acid.

Crayfish is rich in protein and calcium. If it is eaten with fruits containing tannic acid, such as persimmon, pomegranate, grape and hawthorn, it will not only reduce the nutritional value of protein, but also stimulate the gastrointestinal tract after tannic acid and calcium combine to form calcium tannic acid, resulting in vomiting, dizziness, diarrhea, abdominal pain and other symptoms.

Not suitable for eating with beer.

The combination of beer and purine in crayfish is easy to produce too much uric acid, which increases the risk of gout.