Okey docs

Crab meat: benefit and harm

Meat crab

Crab meat - a product that has nothing to do with all known crab sticks - is a delicacy and one of the most useful seafood. Meat is extracted from the claw, abdomen and extremities of the crab and is very delicate and delicious .In addition, it is easily assimilated by a person, enriching his body with essential amino acids, proteins and other biologically active substances.Crabs are not only nutritious, but also help to strengthen health.

Composition and caloric content

The main components of crab meat are 6 g of proteins, 1 g of fat and 10 g of carbohydrates per 100 g of pure product.Its caloric content is only 73 kcal, which allows it to be used as food and as a dietary meat.

Complement the composition with vitamins, predominantly belonging to group B:

  • Alaskan_king nicotinic acid and niacin;
  • riboflavin;
  • folic acid;
  • vitamin B12;
  • thiamine;
  • pyridoxine.

In addition, in crab meat a lot of vitamin A, useful for vision.Also in the product are various minerals:

  • macronutrients - potassium, magnesium, phosphorus and calcium;
  • trace elements - selenium, zinc, etc.

Especially useful is cauric taurine - sulfonic acid, the product of the metabolism of the amino acid cysteine ​​.It is a substance similar to amino acids, although it does not contain a carboxyl group;In the body, he primarily plays the role of a neurotransmitter, improving brain activity.

Useful properties

Julienne with crab The main benefit of crab meat is its dietary value and high protein content.Because of these properties, the product becomes an indispensable part of the ration of athletes and people engaged in fitness to maintain the harmony and beauty of .Crabs can be eaten easily when trying to lose weight, as it fully replenishes energy, not being put off in the form of fat.

Taurine brings the greatest benefit to the body, which not only improves the functioning of the brain, but also spreads through all tissues of the body, normalizing metabolism and strengthening the walls of blood vessels.Because of this, the blood flow improves, the muscles come to tone.Due to these properties taurine is often used in the form of biologically active additives, and is also a part of energy drinks along with caffeine, often acting even more efficiently than the latter.

Like other seafood of animal origin, crab meat is rich in unsaturated fatty acids Omega-3 and Omega-6. These substances improve the composition of blood, clearing it of harmful cholesterol, and prevent the development of various pathologies of the cardiovascular system.

The high content of almost all vitamins included in group B, causes the positive effect of crab meat on the digestive and nervous systems of the .The benefit of the digestive tract is also that the proteins that make up the crab have a special structure, thanks to which the intestines are twice as easy to assimilate them as meat of terrestrial animals.By the simplicity of digestibility, crab meat can not be compared even with veal and poultry.

Minerals - iodine, phosphorus, copper - have a complex effect on the body:

  • improve thyroid function - only 20-50 grams of crab meat fill daily requirement for iodine and allow the endocrine system to synthesize normal hormones;
  • strengthens the nervous system - improves mood, relieves sleep disturbances, increases efficiency - this is also helped by nicotinic acid and niacin;
  • strengthens the musculoskeletal system.

A trace element such as selenium is also important, large doses of which are found only in seafood. It strengthens the cardiovascular system, preventing the development of various arrhythmias, and also affects the glands of the male reproductive system, helping to combat impotence.

Harm and contraindications

Harm of crab meat is that it can contain heavy metals and other dangerous toxins in high concentrations;Are found in the product and salts of radioactive elements.They will certainly not lead to severe poisoning or radiation sickness, but it is still worth eating crabs in moderation.

Abuse of crabs can lead to a shortage of various useful substances - crab meat is easy to saturate, and other useful products will no longer want to eat .Therefore, it is important to control your diet, and along with seafood necessarily include fresh vegetables and fruits and other dishes.

In general, crab meat is safe for the body if you use it wisely.The only contraindication is the individual intolerance of the product.

Important! In pregnancy and during breast-feeding( lactation), crab meat can be consumed, but in very limited quantities, as it belongs to the group of allergen products.

Tips and Tricks

When buying crab meat, it is important to remember that it has a very short shelf life.Use it for food should be within a few days ;If this is not possible, then the product must be properly frozen in order to improve its safety.

The rules for storing crab meat are as follows:

  1. crab At room temperature, the product spoils after a few hours.
  2. Prepared meat should be wrapped in food foil.
  3. Determine the spoilage of the product can be due to the disappearance of the gloss of the shell.
  4. To freeze meat, use plastic containers.
  5. The expiration date is also affected by how the crab is split.Meat cleared from offal can be stored for 1-2 days longer than whole carcass.

Live crabs are stored in the refrigerator compartment, as close to the bottom of the refrigerator as possible, so that they live longer.Optimal option - compartments for fresh plant products, in which you should pour salted water.A lot of water is not needed - 2 cm is enough, as it should only moisten, but not drown animals.Also, live crabs need a constant supply of oxygen.

Lettuce: benefit and harm

Lettuce: benefit and harm

Salad lettuce is often used to decorate dishes - it looks cool and hot snacks, it saturates any...

Read More

TOP-10 useful fatty foods

TOP-10 useful fatty foods

Some time ago, when hundreds of thousands of people became addicted to diets, fats were calle...

Read More

Black walnut: good and bad

Black walnut: good and bad

From North America to Europe, a black walnut was imported at the beginning of the XVII century,...

Read More