The nutritional value of sea crab

Sea crab, English name: Portunustrituberculatus, Portunidae, Crab Portuninae. Local names: swimming crabs, gun crabs, sea crabs, sea bugs, crabs, crabs, small gates, scorpions, covered fish, crabs, crabs, flying crabs, and soot. English name: Swimming Crab. Distributed in the sea areas of China's north and south. Generally from the south to the north, from March to May and from September to October for the peak season of production, the Bohai Bay Liaodong Peninsula has more production from April to May. Sanwa crab is one of the most important export products in China, exporting to countries and regions: Japan, Hong Kong and Macao. Export ports: Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, and Fujian.

Each edible portion of 100 grams of crabs contains 12.2 grams of protein, 1.6 grams of fat, 0.9 grams of carbohydrates, and other vitamins and trace elements. Chinese medicine believes that crab taste is good, cold, non-toxic, with heat, blood, nourishing Yin effect. "Shen Nong's Materia Medica" said that "the evil heat in the main chest is painful, and the scars are swollen." "Doctors do not record" that its "unsolved loose blood, more paint sore, Yangjinyiqi."

Crab meat is delicious, but because crabs are cold, people with poor stomachs should not eat more, and people suffering from blood pressure should not eat.

Swallow crab meat is delicate, white, rich in protein, fat and a variety of minerals. The crabs are the most robust individuals in the winter season, and they weigh about 250 grams, with a maximum of 500 grams. The female crab is full of red cream and tastes excellent. The crab can be eaten fresh, steamed, or fried, or fried, or all two and a half stewed with bean jam, or fried with rice cake with crab, fried pickles, and boiled tofu. It is a dish on the dining table along the coast. Can also be pickled, is to put the fresh swimming crab into the salt brine soak, a few days later to eat, commonly known as "fresh wind grab crab." In the past, fishermen due to the high yield of the crab, often picked live cream full of crab, yellow into the bowl, the wind Blowing on the sun makes it solidify and serve as a "crab cake". The flavor is particularly good, but the yield is low, and it is difficult for ordinary people to taste it.