It will not cause nutrient loss, but will affect the umami taste.

Blanching the clams will not cause the loss of nutrients. On the contrary, during the process of blanching, the shells of the clams will be opened, which will help remove the sediment inside and achieve the cleaning effect. However, this approach can easily affect the freshness of the clams. We can cool down the water in which the clams have been cooked, filter out the sediment deposited at the bottom, and wash the clams with the clarified soup above, which can retain part of the freshness.

Nutritional value of clams

The meat is delicious, rich in nutrients, high in protein content, reasonable composition and ratio of amino acids; low in fat content, high in unsaturated fatty acids, easy to eat Digested and absorbed by the human body, it also contains various vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other trace elements necessary for the human body, it can be used as human nutrition and green food, and is favored by consumers.

Clam meat and shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They both inhibit the synthesis of cholesterol in the liver and accelerate the excretion. The unique role of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol.

Extended information:

How to purchase clams

1. Choose clams that open their mouths to breathe. When buying clams, choose ones that open their mouths to breathe. Such live clams taste more delicious, and try to choose clams that stretch their whole body so that they spit out sand more evenly.

2. Don’t choose the ones with open shells. Some clams have opened their shells, which means the clams are dead. Such clams will have a fishy smell after being fried, which will affect the taste. So pay special attention when selecting.

3. The clams in the supermarket are better than those from the vendors. After purchasing clams from a small shop, I found that although the clams in the supermarket are more expensive than those sold at the stalls, they do not taste strange. The main reason is that the supermarkets use salt water and are constantly supplied with oxygen, so the processing is better. The clams on the stalls last longer. Many died.

4. Choose larger clams. Large clams have more meat and taste more delicious. So try to choose something larger.

People's Daily Online-Clams are delicious and have high nutritional value. How to choose and clean them?