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

Nutritional value of sea crabs

The meat of swimming crab is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in the winter season, generally weighing about 250 grams, and the largest can reach 500 grams. The female crab is covered with red roe and tastes excellent. Swimming crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or fried with crabs, stir-fried with rice cakes, pickles, and boiled tofu. It is a common dish on the tables of residents in coastal areas. It can also be pickled, that is, fresh swimming crabs are soaked in brine and can be eaten after a few days. It is commonly known as "fresh wind grabbing crabs". In the past, fishermen often selected live crabs with full roe because of the high yield of swimming crabs, picked the roe into a bowl, and solidified it in the wind and sun, which became "crab roe cakes". The flavor is particularly good, but the yield is small, and it is difficult for ordinary people to taste it.

1. Crabs are rich in protein and contain less fat and carbohydrates.

2. Crab roe contains a high level of cholesterol.

3. Crabs are rich in calcium, phosphorus, potassium, sodium, magnesium, selenium and other trace elements.

4. Crabs are rich in vitamin D.

The efficacy and function of sea crab

1. Anti-tuberculosis

Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial for the recovery of tuberculosis.

2. Nourishing and detoxifying

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. They have certain therapeutic effects on diseases such as blood stasis, injuries, jaundice, back and leg pain, and rheumatoid arthritis.