Nutritional Value of Crab Roe

In China, there is a "nine females and ten males" rule for eating hairy crabs, meaning that October is the month for male crabs, while September is the month for female crabs. In September, the female crab has the highest reserves of its best part, the yellow crab. The deliciousness of crab yolk is well known, as it is used in the famous Chinese dish "Crabmeat Xiao Long Bao", which is actually a small dumpling filled with crab yolk. In addition, it is also used in various processed foods and sold at high prices. For example, crabapple seeds, crabapple peas, crabapple tofu, etc. If crab yolk is so popular, what is the nutritional value of crab yolk?

The nutritional value of hairy crab crab yolk

Crab yolk is rich in trace elements, collagen, calcium, phosphorus and other essential nutrients, and is known as the "gold of the sea".

Body building and fattening

Hairy crab crab yolk contains a lot of cholesterol, consumption has the effect of replenishing blood lipids, especially suitable for people with low blood lipids, wasting people to eat.

Beauty and skin care

Hairy crabs also contain a lot of collagen in the crab yolk, a protein that is easily absorbed in the body and can act directly on the skin to enhance skin elasticity and have a beauty effect.

Bone health and calcium

Hairy crabs are crustaceans, and even the crab yolk contains a lot of calcium, which can be used to strengthen bones and replenish calcium, suitable for the elderly.

How the crab yolk is formed

To understand the nutritional value of crab yolk, let's first see how it is formed and what are its components. Crab yolk is a delicacy found only in female crabs and is formed by the accumulation of egg cells and tissue fluid in the body of adult female hairy crabs. The female crab's egg cells are usually divided into two parts, one part is fertilized and expelled to reproduce small crabs, and the remaining part accumulates in the body to form the crab yolk. The amount of crab yolk becomes larger as the female crab matures in age, which is why the female crab is suitable for eating only after 2 to 3 years of growth, when the yolk is bright and shiny in color and more delicious.

What is the nutrition of crab yolk

Hairy crabs are rich in trace elements such as zinc, calcium, iron and selenium, which are known as the "gold of the sea". In addition, hairy crab is rich in amino acids and high quality collagen, which is good for beauty and skin care. There is also a large amount of vitamin A in the crab yolk, which is good for softening skin keratin. Children can eat more to prevent rickets, and the elderly can eat more to relieve osteoporosis.

Suitable match

Pairing hairy crabs with yellow wine when consumed not only eliminates the fishy taste of hairy crabs, but also removes the coldness of hairy crabs themselves, making these two the best partners; in the West, pairing hairy crabs with white wine not only makes the taste of hairy crabs more delicious, but also is less likely to cause food poisoning.

Food Compatibility

It is worth noting that hairy crabs should not be drunk with strong tea, persimmons and beer, as crabs are compatible with these foods.

Contraindicated people

1. Hepatitis patients should not eat crab. Hepatitis patients due to edema of the gastric mucosa, bile secretion malfunction, digestive function is reduced, and crab meat is rich in protein, not easy to digest and absorb, often easy to cause indigestion and abdominal distension, vomiting, etc.. 2. Cardiovascular patients should not eat crab. The crab contains high cholesterol 235 mg of cholesterol per 100 grams of crab meat and 460 mg of cholesterol per 100 grams of crab yolk. Patients with coronary heart disease, arteriosclerosis, hypertension, hyperlipidemia, consuming food containing too much cholesterol will lead to increased cholesterol and aggravate the development of cardiovascular disease. 3. People with colds and fevers should not eat crab. The diet of people with cold and flu should be light, high protein crab is not easy to digest and absorb, and it is easy to eat to make the cold difficult to heal or make the condition worse. 4. Anyone who has a cold spleen and stomach should not eat or eat less crab. The crab is cold and can easily cause abdominal pain, diarrhea or indigestion after eating. Chronic gastritis, gastric and duodenal ulcer patients are best not to eat crab, because after eating it is easy to make the old disease relapse or aggravate the condition. 5. People with allergies should avoid eating crab. These people eat crab, the specific crab protein through the permeability of the intestinal wall into the body and allergic reactions occur, producing a large number of histamine, etc., causing smooth muscle spasm, angioedema, nausea, vomiting, abdominal pain, diarrhea; some also cause hives or asthma. In addition, people suffering from dermatitis, eczema, ringworm and other skin diseases should also eat with caution, because eating crab can make the condition worse. 6. People suffering from biliary tract diseases such as cholecystitis and gallstone disease should not eat crab. The formation of cholecystitis and gallstones is related to excessive cholesterol and metabolic disorders in the body, so eating crab can easily make the condition relapse or turn heavy. 7. Pregnant women should eat less or no crab. The Chinese medicine believes that crab is cold in nature and has the function of activating blood and dispelling silt, so it is not good for pregnant women. 8. The elderly should not eat more crabs. Because of the decline of the digestive system organ function, digestion and absorption capacity of the elderly, so eating crab should be tasted as the main, should not eat more. The young children should not eat more crabs because their digestive organs are not well developed and their digestion and absorption ability is poor.