Which seafood are suitable for spring?
On April 4th, the seafood of the season will be eaten! In April, various fish fillets in Jianghai will be fat and fresh in spring, not just fruits and vegetables, but also seafood. As the saying goes, in March, the April snails, the snails in the river eat, and the mules and crickets in the sea do not pull down. What's the best seafood to eat in April? Here are 10 kinds of seafood recommended in April. Delicious seafood will be eaten.
1. Squid
Squid has the advantages of high protein, low fat, and low calories. It is rich in protein, calcium, phosphorus, iron, and calcium, selenium, iodine, manganese and other trace elements, but also rich in DHA (commonly known as brain gold), EpA and other highly unsaturated fatty acids, plus a large number of cattle contained in the meat Sulfonic acid can effectively reduce the cholesterol accumulated in the blood vessel wall. It has a very good effect in preventing arteriosclerosis and the formation of gallstones. It can also supplement brain power and prevent Alzheimer's disease.
However, it should be noted that although salmon is delicious, it is not suitable for everyone. Hyperlipemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver disease patients should be cautious. The nature of the squid is cold, and people with spleen and stomach deficiency should also eat less. Carp is a matter of hair and people with eczema and urticaria should not eat it.
2. Squid
The carp is rich in nutrients, and Chinese medicine believes that carp is effective in replenishing qi and nourishing blood, replenishing qi and essence, smoothing the joints, and strengthening ribs and bones. It is effective for indigestion, spleen diarrhea, anemia, and bone ache.
Modern research shows that 100 grams of fish contain 15.6 grams of protein, 6.6 grams of fat, 0.2 grams of carbohydrate, 19 milligrams of calcium, 240 milligrams of phosphorus, and 0.3 milligrams of iron. It is rich in unsaturated fatty acids and has the effect of lowering cholesterol. The squid also has the effect of replenishing qi and nourishing blood, softening brethren and bones, and can relieve indigestion, spleen deficiency, diarrhea, anemia, and aching muscles. Salmon is rich in unsaturated fatty acids and has a cholesterol-lowering effect.
3, 蛤蜊
In spring, it is a good season for seafood such as oysters and clams. The meat is delicious and delicious. It is called "the best in the world" and "the crown of the taste," and its nutrition is also comprehensive. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, and amino acids. And taurine and other ingredients, low calorie, high protein, less fat, can prevent chronic diseases in the elderly, it is an inexpensive seafood.
The motherland medicine believes that the smell of salty cold, with nourishing yin and moistening, diuretic swelling, softening the role of Sanjie. "Ben Cao Jing Shu" records, said: "Well its moist and help body fluid, it can run five internal organs, only Xiaoke, appetizing also. Salt can enter the blood soft and strong, so the housewife blood clots and calluses are cold and heat." Spleen and stomach Deficiency, diarrhea should eat less seafood.
4, shrimp
The season of shrimp production is spring and autumn. Before and after Qingming, the meat is most crispy and delicious, suitable for white leeks and fragrant fried. Shrimp is sweet, lukewarm, and enters the liver and kidney; Chinese medicine believes that shrimp has the functions of tonifying the kidney and strengthening the yang, tonifying milk, nourishing and solidifying blood, detoxifying phlegm, replenishing qi and nourishing yang, eliminating collaterals, and relieving pain. . Moreover, shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can well protect the cardiovascular system, it can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary artery, is conducive to prevention Hypertension and myocardial infarction.
5, with fish
Ribbonfish is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. For every 100 grams of fish, there are 19 grams of protein and 7.4 grams of fat. Fish scales also contain a variety of unsaturated fatty acids, fibrous substances (in hard protein), 6-thio guanine and other active ingredients. With fish less thick thorns, nutritious. Spleen, Qi, warm stomach, Liver, Ze skin, qi, nourishing, bodybuilding role. People who are physically weak, such as dizziness, shortness of breath, fatigue, and malnutrition, are particularly suitable for weak spleen and stomach, indigestion, and dry skin. Therefore, people with poor appetites may consider eating more octopus at the turn of spring and summer.
6, oysters
Oysters, also known as "milk in the sea". It is a rare beauty product. It is rich in large amounts of protein and zinc that the body lacks. Eating oysters prevents dry skin, promotes skin metabolism, and decomposes melanin. Oysters also contain vitamin B12, which is lacking in common foods. The cobalt in vitamin B12 is an indispensable substance for the prevention of pernicious anaemia. Therefore, oysters also have an active hematopoietic function; not only that, but also the protein contained in oysters. There are many excellent amino acids. These amino acids have a detoxifying effect and can remove toxic substances in the body. Among them, aminoethane sulfonic acid has the effect of lowering blood cholesterol concentration, so it can prevent arteriosclerosis; it is good to eat more oysters in spring.
7. Phi shrimp
Phi Phi shrimp is a kind of seafood food with rich nutrition and tender meat. The meat has more moisture, the meat is sweet and tender, light and soft, and there is a special and attractive flavor. Every spring is the season of spawning and it is best to eat at this time. The fat-filled mantis shrimp is full of grease, and its meat is very tender and delicious. It was determined that the dry weight of the body of the shrimp carp contained 72.12% of protein, 7.88% of fat, 7.91% of ash, 0.38% of calcium, and 2.21% of phosphorus; The content is comprehensive, the composition is reasonable, and it is easy to be digested and absorbed by the human body. Especially, the essential amino acids such as lysine are high in content, rich in glutamic acid and glycine, so the taste of the food is delicious.
8, small shrimp
Small shrimp is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are frail and need to be nursed back to health after illness. Shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can well protect the cardiovascular system. It can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary arteries, is conducive to the prevention of hypertension and myocardial infarction. Shrimp's milk is strong and rich in phosphorus, calcium, especially beneficial to children and pregnant women.
9, Arctic sweet shrimp
Arctic shrimp is rich in nutrients, it contains a lot of high-quality unsaturated fatty acids, and it is also a source of high-quality protein, no cholesterol, and fat and calorie content has always been extremely low. At the same time, it is also rich in vitamin B12, zinc, iodine, phosphorus, potassium, selenium, iron and trace elements of calcium, magnesium and sodium, and is a very healthy food.
Cooked Arctic shrimps are pink in colour, tight in flesh, and have a distinctive sweet taste, so they are also known as Arctic Sweet Shrimp in China. Since Arctic shrimp is already cooked, Chinese consumers can easily thaw shrimp and eat it. It can also be used as a cooking ingredient for many delicious home cooking or restaurant dishes. These sweet-smelling Arctic shrimps have an attractive red shell that looks beautiful.
10, treasure fish
It has a high content of glial protein, delicious taste, rich nutrition, and has a good effect of nourishing the skin and beauty. And can kidney and brain, Yang refreshing; regular consumption, can nourish fitness, improve people's resistance to disease. . China's food method is steamed and stewed. It is also a good material for raw fish fillets. Its fish head, bone, skin, and fin can also be used as soup.
This kind of fish is not new to Europeans. Chinese fish are introduced in English, French and German. The ancient Romans had long regarded it as delicious and gave it a name of "chicken in the sea." In Europe, due to its fresh flesh and delicate taste, it is a good raw material for making fish fillets and fillets, and it has a great deal of momentum in the beef market.
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