What are the advantages of eating soft-shell crayfish and its nutritional effect on the human body?

What are the advantages of eating soft-shell crayfish and its nutritional effect on the human body?

Eating soft shell crayfish has the following advantages: (1) Soft shell shrimp can increase the edible part of crayfish to more than 90%. The shell of the crayfish molting accounts for about 54.5% of the original mass, but the molting crayfish does not lose quality, because the crayfish body will absorb a lot of water during the molting process, and the final loss rate is only 0.08%, which is negligible; (2) The shell of the entire body is completely shed when the crayfish molts, including all appendages, cheeks and stomach, so the soft shell crayfish is cleaner and healthier, the appearance is also beautiful, the processing is simpler, and the whole soft shell shrimp can be eaten, and the nutrition is richer and more comprehensive. The shrimp yellow in the shrimp head can also be fully eaten, and the taste is more delicious.

The nutritional effect of eating soft shell crayfish on the human body: (1) when eating soft shell shrimp, it is no longer just ingestion of shrimp meat or shrimp yellow, but fully utilizes the nutritional function of whole shrimp; (2) soft shell shrimp In order to grow a hard shell, shrimp meat must accumulate enough nutrient salts (calcium, phosphorus, iron) to grow hard shell, so the calcium content in soft shell shrimp meat is 2 to 3 times that of the general hard shell shrimp, and soft shell shrimp do not need to peel the shell, so soft shell shrimp can be used as a natural calcium supplement product for children and the elderly.