The effects and functions of drunken crabs and the nutritional value of drunken crabs

Introduction of Drunken Crab

Drunken crab is a traditional Han Chinese delicacy in Xinghua City, Jiangsu Province, and is also a popular delicacy in the Jiangnan region. It is made from crabs, which are drunk with rice wine, spices, and salt. It has a moderate salty and fresh taste. Features: Fragrant and non-smelly, with a delicious crab flavor.

Nutritional value of drunken crab

Drunk crabs are rich in nutrients such as protein and trace elements, and have a good tonic effect on the body. Studies have found that drunken crabs also have anti-tuberculosis effects, and eating drunken crabs is very beneficial to the recovery of tuberculosis. It is generally believed that freshwater crabs are better for medicinal purposes, and seawater crabs are only for consumption. Traditional Chinese medicine believes that crabs have the effects of clearing away heat and detoxifying, replenishing bones and marrow, nourishing tendons and activating blood circulation, unblocking meridians, benefiting limbs, healing broken bones, nourishing liver yin, and replenishing gastric juice. It has a certain therapeutic effect on diseases such as blood stasis, injury, jaundice, back and leg pain, and rheumatoid arthritis.

Drunk crab meat is cold in nature and salty in taste. It has the functions of relaxing muscles and replenishing qi, regulating the stomach and digestion, unblocking meridians, dispersing various heat, clearing away heat, and nourishing yin. It can treat injuries from falls, fractures caused by tendons, and allergic dermatitis. In addition, drunken crab has a good effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers. Drunk crab has high cholesterol and high purine. Gout patients should exercise self-control when eating it. People with colds, hepatitis, and cardiovascular diseases should not eat crab. China has a tradition of eating crabs around the Mid-Autumn Festival. Since traditional Chinese medicine believes that crabs are cold in nature, ginger and perilla are often used to prepare the seasonings used for eating crabs.

The efficacy and function of drunken crab

1. Anti-infection and promote wound healing

Crabs contain a lot of protein, most of which is high-quality protein. These high-quality proteins also contain amino acids, which can increase lymphocyte immunity, promote wound healing, and resist infection. People who have undergone surgery or are injured can eat more crabs in moderation.

2. Detoxification effect

Arginine can participate in the body's energy metabolism and detoxification. Eating crabs in moderation can promote the body's energy balance and play a good role in excreting toxins in the body. Therefore, patients with constipation can eat more crab meat.

3. Soften blood vessels and anti-aging

Crab meat contains a lot of nutrients, among which vitamin A and vitamin E are the highest. These two vitamins can protect mucosal epithelial tissue, soften blood vessels and resist aging.

4. Prevent tumors and fight cancer

Crabs also contain a lot of selenium, with the content of selenium in every 100 grams of crabs reaching 56.7 micrograms. Foods high in selenium can improve the body's immunity and also prevent tumors and fight cancer.

5. Clear away heat and detoxify, nourish bones and marrow

Therapeutic effects of crabs: Crabs are cold in nature and salty in taste, and belong to the liver and stomach meridians; they have the effects of clearing away heat and detoxifying, nourishing bones and marrow, nourishing tendons and setting bones, activating blood circulation and removing phlegm, promoting dampness and relieving jaundice, benefiting limbs, nourishing liver yin, and replenishing gastric juice; they have certain therapeutic effects on blood stasis, jaundice, low back and leg pain, and rheumatoid arthritis.