Crabs have a fairly long history on Earth, and their fossils date back hundreds of millions of years. But as food, crabs also have a long history in human society. As early as ancient times, coastal dwellers began to hunt crabs, which were not only an important source of protein, but also loved for their unique delicious taste. To say "discovery" may be more of a process of popularization of culture and consumption. In China, the history of crab consumption is very long, and the earliest records can be traced back to the Zhou Li.
China is a big consumer of crabs, and many places have special crab delicacies. The hairy crab in Yangcheng Lake, Jiangsu Province, is one of the most famous crabs in China. The meat is delicious and the crab paste is abundant, especially the yellow of the female crab and the paste of the male crab, which are the favorites of diners. The Gucheng Lake hairy crab in Gaochun, Nanjing is also very famous, and the hairy crab in Yangcheng Lake is equally famous, and the aquaculture technology of Gaochun is also very advanced, and it is the first crab product to be recognized as a "national geographical indication protected product". The red crab in Chaoshan, Guangdong, is named for its red belly and limbs. The crab meat here is tender and sweet. The river crabs in Yanting, Zhejiang live at the confluence of brackish and fresh water, so they have a delicious taste and full meat, which is a very famous delicacy.
Of course, there is much more to Chinese crab cuisine than that, each region has its own unique recipes and flavors. From steamed, braised to spicy, minced garlic and other flavors, it meets the taste buds of different people. Crabs are very nutritious. It contains a lot of protein, vitamin A, vitamin B2 and trace elements such as calcium, phosphorus, potassium, sodium, magnesium, and selenium.
Among them, the content of vitamin A is higher than that of other terrestrial and aquatic animals, and the content of vitamin B2 is 5-6 times that of meat, 6-10 times higher than that of fish, and 2-3 times higher than that of eggs. Moreover, the shell of crabs is also rich in chitin, which has a good immune activation effect on the human body.
In addition, crab meat is rich in magnesium and high in calcium. For example, the calcium content can be as high as 126 mg per 100 grams of crab edible portion. Magnesium and calcium are both important components of human bones and teeth, and eating crab in moderation can help the body replenish these two minerals, which is beneficial to bone health.
It's worth noting that crabs, although cheap, can't be eaten indiscriminately! The cholesterol content in crab roe is high, and excessive consumption may affect your health. Therefore, when enjoying the delicious taste of crab, you should also pay attention to the appropriate amount and not be greedy. Try not to eat with these 3 things, and tell your family after reading it!
1: Persimmon. Persimmons contain a lot of tannic acid, while crabs are rich in protein. When tannic acid meets protein, they combine to form tannic acid protein, which is not easily digested by the body and can cause gastrointestinal upset. After eating the crab, it is best to wait 2-3 hours before eating the persimmon, so that the two can avoid meeting in the stomach and reduce the risk of discomfort.
2: Strong tea. Strong tea also contains high levels of tannic acid. Like persimmons, when strong tea is eaten with crabs, tannic acid may combine with the proteins in the crabs to form indigestible substances, affecting the absorption of nutrients and causing gastrointestinal discomfort. After eating crabs, avoid drinking strong tea immediately, especially if you drink a large amount of strong tea.
3: Cold drink. Crabs are cold food, and if they are eaten at the same time as cold drinks such as ice water and ice cream, it is easy to cause a sudden drop in the temperature of the gastrointestinal tract, which will affect the activity of digestive enzymes, which may lead to diarrhea, abdominal pain and other discomforts. When eating crabs, it is best to pair them with a warm drink, such as ginger tea, which not only helps digestion but also neutralizes the coldness of the crab.
In addition to the above three foods, it is also important to avoid excessive consumption of crabs with foods high in vitamin C, as vitamin C and arsenic in crabs may interact to form substances that are harmful to health.
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@纳兰南汐