The autumn wind will rise, and the crabs want to get fat
For "crab fans".
The most wonderful time of the year
Now is the time
The hairy crabs in October are fresh and tender, large, and full of cream
"It's ridiculous that Wu Xing is too greedy, and one poem is exchanged for two sharp groups"
Even a great writer like Mr. Dongpo
I can't resist the temptation of good food
A poem was written in exchange for two crabs, one male and one female.
Although the crabs are delicious, there are many exquisitenesses
What are the nutrients in crabs? What are the taboos when eating?
Let's take a look↓↓↓
Source: Xinhuanet
The hairy crab we commonly know, the scientific name is Chinese mitten crab, is a river crab, also known as river crab, hairy crab or clear water crab. This crab is widely distributed in many regions of China, especially in the Yangtze River system, which has the largest production and the most delicious taste.
The name of the hairy crab comes from the ancient way of catching crabs. In the early days, fishermen would set up bamboo bamboo sticks and put a lantern at night to catch crabs by taking advantage of the light-loving characteristics of crabs. This "sluice" is called "sluice", so this crab is called "hairy crab"
Source: CCTV News
What are the nutrients of hairy crabs?
Hairy crab is a very nutritious aquatic product, and its rich nutrients have many benefits for human health.
Hairy crabs contain high-quality protein, containing about 17.5 grams of protein per 100 grams of edible parts, and not only are they high in content, but also have a complete range of amino acids, which are easy to digest and absorb. Compared to meat, hairy crab protein is easier to use by the body, providing the body with abundant energy and recovery. In addition, the glutamic acid, cysteine, methionine, etc. in the crab meat are amino-flavored, giving the hairy crab a unique flavor.
Hairy crabs are rich in a variety of vitamins and minerals, including vitamin A, vitamin B complex (such as vitamin B1, vitamin B2), vitamin D, vitamin E, and trace elements such as calcium, iron, phosphorus, and zinc. In particular, the content of vitamin A is higher than that of other terrestrial and aquatic animals, and vitamin B2 is 5-6 times higher than that of meat, 6-10 times higher than fish, and 2-3 times higher than that of eggs. These vitamins and minerals play an important role in maintaining the normal physiological functions of the human body and enhancing immunity.
In addition, hairy crabs are also rich in unsaturated fatty acids, especially omega-3 fatty acids, which have many benefits for human health, such as regulating blood lipids and preventing cardiovascular diseases. Crab roe and crab paste are also rich in protein, cholesterol and unsaturated fatty acids, but you need to pay attention to eating them in moderation to avoid excessive cholesterol intake.
Source: Popular Science China
Hairy crabs also have a certain tonic effect, which can be used to condition the body and prevent diseases. Traditional Chinese medicine believes that hairy crabs have the effect of warming and nourishing qi, nourishing yin and nourishing blood, which can improve the body's immunity and enhance resistance. At the same time, hairy crabs also have anti-tuberculosis effects and have a tonic effect on the rehabilitation of tuberculosis.
However, despite the high nutritional value of hairy crabs, their cholesterol content is relatively high, so it is recommended that ordinary adults should only consume 1~2 hairy crabs per day, no more than 2 times a week. Especially for children and the elderly, it is necessary to pay more attention to moderate consumption to avoid discomfort.
How to pick hairy crabs?
Source: Xinhuanet
One look at the crab shell. Where the back of the shell is black-green with a bright light, the flesh is thick and strong; The back of the shell is yellow, and most of them are thin.
Second, look at the navel. The belly button protrudes and is generally full of fat; Most of the concave ones are underweight.
Three look at chelicera. All chelerae are covered with hairs, and they are all old and healthy; On the other hand, if the chelicerae have no villi, the body is soft and weak.
Fourth, look at vitality. Turn the crab over, with the abdomen facing the sky, and can quickly turn it back with its stinging feet, which is vigorous and can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.
Crab eight legs, remember "8 don't eat"
1. Dead crabs and overnight crabs should never be eaten
Crabs are generally purchased on the same day, and they are sold out on the same day, and some traders encounter bad business and unsalable stockpiling, and it is inevitable that there will be dead crabs and overnight crabs. At this time, some unscrupulous traders began to carry out promotions, dead crabs are several times cheaper than normal live crabs, and some people can't resist the temptation to buy dead crabs to eat at home.
The stiffness period and autolysis period after the death of crabs are greatly shortened. The bacteria in the body will multiply rapidly and spread to the crab meat, causing the protein in the crab meat to break down and produce histamine.
The more histamine accumulates in the crab, the more toxic it becomes, and even if it is cooked thoroughly, the toxin is still not easily destroyed. Therefore, eating dead crabs may induce vomiting, abdominal pain, and diarrhea.
In addition, it is better not to buy dying crabs.
2. People who are cold do not eat
Crabs are cold ingredients, some people have a cold constitution, and they often have cold hands and feet, so people with this cold constitution try to eat less or no crabs. Even people who are in good health usually eat crabs with "ginger vinegar" to dip in. This is because ginger is warm, which just neutralizes the coldness of crabs, and vinegar sauce can not only help digestion, but also play a role in sterilization.
3. Don't eat these 4 parts of the crab
Although crabs are crustaceans, they have all the internal organs, and when eating crabs, they must remove the gills, hearts, stomachs, and intestines.
Source: CCTV Sannong
01
Crab heart
The crab heart, which is located in the middle of the crab roe or crab paste, is hexagonal in shape and is considered to be the "coldest" part of the crab. It is an important part of the circulatory system, and there is a lot of blood left, and its blood composition is quite different from the human body, which is easy to cause an immune response, and may also accumulate toxins and heavy metal substances.
02
Crab stomach and crab intestines
The triangular part located in the front half of the crab shell and under the eyes is the crab stomach, and a black strip is the crab intestine, which is the crab's digestive organ, which contains food and metabolites, and there is also the possibility of accumulating dirt. This part is relatively easy to identify, it is triangular, and there are undigested food residues, sediment, bacteria, etc. in the crab stomach, and it is also a part that must not be eaten.
03
Crab gills
When the crab shell is opened, the gray-white strips on both sides are the gills of the crab, which are the respiratory organs of the crab, and are in direct contact with the outside world, which is easy to accumulate dirt and heavy metals.
4. People with high uric acid do not eat
Crab belongs to medium purine food (25~150mg/100g), and the purine content is about 82mg/100g, which is at the same grade as the pork, beef and other foods we often eat.
The crab roe that many people love to eat is a combination of the liver and ovaries of the female crab, and the purine content is much higher than that of crab meat, which is a high-purine food (≥150mg/100g).
Although crabs are not the "culprits" that cause gout, they are also "accomplices" that cause sudden diseases. Therefore, regardless of the condition, gout patients and hyperuricemia should avoid (less) eating crabs.
5. People who are prone to allergies do not eat
Hairy crabs are highly allergenic foods that contain a variety of proteins that can easily cause a reaction from the body's immune system, leading to allergic symptoms. In particular, certain proteins in hairy crabs, such as tropomyosin and arginine, are considered major allergens.
For people with a history of food allergies, protein allergies, or allergic diseases such as asthma, eating hairy crabs may induce severe allergic reactions, such as urticaria, rubella, laryngospasm, asthma, diarrhea, etc. In addition, some people may experience a sudden allergic reaction at a specific time or due to a change in immune status, even if they have not experienced allergic symptoms before.
6. Don't eat persimmons after eating
In autumn, there are not only delicious crabs, but also sweet persimmons; However, these two seasonal delicacies should not be eaten together. Persimmons contain a lot of tannic acid, while hairy crabs are rich in protein. When these two foods are consumed at the same time, the tannic acid in persimmons combines with the protein in hairy crabs to form an indigestible tannin protein, which may cause symptoms such as abdominal pain and vomiting. In addition, from the perspective of traditional Chinese medicine, hairy crabs and persimmons are both cold foods, and eating them at the same time may cause stomach cold, abdominal pain and other uncomfortable symptoms.
However, there is also an opinion that there is no scientific basis for the claim that this food is compatible, and that discomfort may occur under certain conditions, such as when eating large amounts of unripe astringent persimmons and high-protein hairy crabs. Therefore, for people with a weak spleen and stomach or weak digestive function, it is recommended to avoid consuming these two foods at the same time to avoid causing discomfort.
7. Don't eat raw crabs
Crabs grow in rivers and lakes, and like to eat small organisms, aquatic plants and decaying animals, and the body surface, gills and gastrointestinal tract of crabs will inevitably be contaminated with bacteria, viruses and other pathogenic microorganisms. If you eat crab raw, pickled or drunk, you can get infected with a chronic parasitic disease called lung flukes.
After infection, lung flukes parasitize in the lungs, which can irritate or destroy lung tissue, causing coughing and even hemoptysis. If it invades the brain again, it may cause paralysis!
According to experts, the infection rate of lung flukes is as high as 71% when crabs are eaten raw; Eating pickled crabs and drunk crabs, the infection rate of lung flukes is as high as 55%; However, if the crab is eaten after a little heat, the infection rate of lung fluke is reduced to 20%.
Source: Xinhuanet
Therefore, eating crabs that are fully steamed and cooked is the most hygienic and safe. When steaming crabs, it should be noted that after boiling the water, cook for about 20 minutes, and cook thoroughly to kill the germs of the crab meat.
8. Don't eat beer when drinking
The weather is getting cooler in autumn, and it is past the season of drinking beer, so try not to eat crabs when drinking beer. Beer and crab, in addition to being prone to gastrointestinal problems, is also a combination that doubles up uric acid.
To eat crabs, the most important thing to drink is rice wine, not only can the combination of rice wine and hairy crabs neutralize each other, the temperature and cold can be counteracted, but also help to increase the freshness and remove the fishy, you can also drink a small amount of white wine or wine.
Comprehensively compiled from popular science China, Xinhuanet, CCTV news, CCTV agriculture, agriculture, etc.