The nutritional value of crayfish

Crayfish is a lobster-like crustacean that lives in fresh water. The scientific name is crawfish, also known as red crawfish or freshwater crayfish. Crayfish is the most widely distributed invasive alien species in crustaceans. Because of its omnivorous, fast growth, and strong adaptability, Procambarus clarkii has an absolute competitive advantage in the local ecological environment. Its feeding range includes aquatic grasses, algae, aquatic insects, and animal carcasses, etc. They also kill each other when food is scarce. Crayfish has become an important economic breeding species in China in recent years. In the process of commercial breeding, it should be strictly prevented from escaping, and in particular, it must be prevented from fleeing into the untouched original ecological water body. Its destructive harm caused by the ecological advantage of the local species has been widely reported around the world and should be highly valued.

The introduction of Chinese crayfish from abroad is now popular among people. Of course, each kind of food has certain nutritional value to the body, such as vegetables that are often eaten, and crayfish that are now popular. What is the nutritional value of crayfish?

1. From the aspect of protein composition, the protein content of lobster is 18.9%, which is higher than that of most freshwater and marine fish and shrimp. Its amino acid composition is superior to that of meat, but it is necessary for human body and cannot be synthesized or synthesized in vivo. The 8 essential amino acids include not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine, which contains little vertebrate body, and lobster It also contains histidine, which is also necessary for young children.

2. The fat content of lobster is only 0.2%. It is not only much lower than livestock and poultry meat, but also much lower than that of shrimp and shrimp. Moreover, its fat is mostly composed of unsaturated fatty acids which are essential to the human body and is easily digested and absorbed by the human body. And it has the effect of preventing accumulation of cholesterol in the body.

3, lobster and other aquatic products, containing the necessary mineral components of the human body, which contains more calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, etc. are more important. The total amount of minerals in lobsters is about 1.6%, of which calcium, phosphorus, sodium, and iron are both higher than normal livestock and poultry meat and higher than shrimp. Therefore, regular consumption of lobster meat can maintain nerve and muscle excitability.

4. What is the nutritional value of crayfish? From the viewpoint of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A, C, and D, which greatly exceeds the content of terrestrial animals.