1 Pay attention to the correct method when eating crayfish. Most of the heavy metals and bacteria in crayfish are concentrated in the shell, head, gills and internal organs. Therefore, you can only choose the meat quality of crayfish when eating, and avoid eating its head and internal organs.
2. When eating crayfish outside, it is recommended to choose a legally operated restaurant. Crayfish in most restaurants are served at the back end. Before eating, consumers can check the body of crayfish: if the tail is curled up, it means it is alive before entering the pot; If the tail is straight, it means that it was dead before entering the pot. Dead crayfish can't be eaten. If it has been spoiled, it will cause poisoning.
3. Due to the high content of protein in crayfish, improper storage will cause decay and deterioration, which will bring harm to human health after eating, so crayfish should be eaten at the best time; Don't eat too much crayfish, because eating too much protein is also easy to cause indigestion; People with allergies and gout should not eat crayfish.
Extended data on the nutritional value of crayfish;
1, according to the composition of protein, the protein content of lobster is 18.9%, which is higher than that of most freshwater and seawater fishes and shrimps. Its amino acid composition is superior to that of meat, and it contains eight essential amino acids which are necessary for human body but cannot be synthesized or insufficient in vivo, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine with little content in vertebrates.
2. The fat content of lobster is only 0.2%, which is not only much lower than that of livestock and poultry meat, but also much lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easy to be digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.
3. Lobster, like other aquatic products, contains mineral components necessary for human body, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total mineral content in lobster is about 1.6%, in which the contents of calcium, phosphorus, sodium and iron are higher than those of common livestock and poultry meat and shrimp. Therefore, regular consumption of lobster meat can maintain the excitement of nerves and muscles.
References:
People's Network-Attention! Crayfish must be cooked at 100℃ 10 minutes before eating (Figure)
References:
People's Network-Cook the shrimp thoroughly before you cook it! Remember three rules when eating crayfish in summer.