[How to heat leftover crab]_How to eat_How to eat

[How to heat leftover crab]_How to eat_How to eat

In real life, crab is a kind of seafood that people love. Crab has a high nutritional value and tastes very delicious. It is mouthwatering. Crab is a cold food. If you eat too much at one time, it will easily lead to the stomach.The problem is that it can easily cause diarrhea, and the remaining crabs should not be left for too long, which will easily lead to bacteria, and the remaining crabs need to be eaten in time and need to be heated to the pot to eat.

How to heat up the remaining crabs?

Do not eat cooked crabs that have been stored for a long time: stored cooked crabs are easily contaminated by bacterial invasion, so crabs should be cooked and eaten, not stored.

In case you ca n’t finish eating, you must keep the rest in a clean, cool and ventilated place. When you eat, you must return to the pot and cook it thoroughly.

Crabs have been called “four flavors” since ancient times.

“Thigh meat”, short and slender flesh, tastes like scallops; “calf meat”, long and delicate silk, as beautiful as silver fish; “crab body”, white and clear, better than white fish; “crab yellow”, rich in a lot of human essentialsThe protein, traces, phospholipids, vitamins and other nutrients are rich in nutrients.

Crab also has a certain medicinal value. It has the effects of promoting blood circulation, removing stasis and pain, strengthening muscles and bones, and is often used in the folk to treat diseases such as bruises, blood circulation, blood stasis, and broken bones.

However, some people will experience symptoms such as abdominal pain, diarrhea, nausea and vomiting after eating crabs. The main reason is that they do not pay attention to hygiene and cause food poisoning.

Some people cannot eat crabs. Crab meat is delicate, delicious and rich in nutrients. The protein content is several times higher than that of pork and fish. Riboflavin, calcium, phosphorus, iron and vitamin A are also higher.

However, delicious crabs are not for everyone.

People with certain diseases should fast or eat less.

1. Hepatitis patients should not eat crabs.

Hepatitis patients suffer from gastric mucosal edema, abnormal bile secretion, and impaired digestive function. Crab meat is rich in protein, which is not easy to digest and absorb, and often causes indigestion and bloating, and vomiting.

2, cardiovascular patients do not eat crabs.

Crabs contain high cholesterol 235 mg per 100 grams of crab meat, 460 mg cholesterol per 100 grams of crab yellow, patients with coronary heart disease, arteriosclerosis, hypertension, hyperlipidemia, eating foods with high cholesterol,Will lead to increased hypertension and aggravate the development of cardiovascular disease.

3, people with colds and fever should not eat crabs.

The diet of colds and colds should be mainly light, high-protein crabs are not easy to digest and absorb, and it is easy to make the cold harder or worsen after eating.

4, those who have spleen and stomach deficiency should not eat or eat less crabs.

Crab is cold and easily causes abdominal pain, diarrhea or indigestion after eating.

Patients with chronic gastritis, stomach and duodenal ulcer are best not to eat crabs, because the old disease relapses or becomes worse after eating.

5. People with allergies should avoid eating crabs.

After such people eat crabs, the specific crab proteins enter the body through the intestinal wall with increased permeability and react, generating a large amount of histamine, etc., causing the smooth muscles in the body to hit, angioedema, and nausea and vomiting.Abdominal pain, diarrhea; some will cause hives or high blood pressure.

In addition, people with skin diseases such as dermatitis, eczema, and skin diseases should also be cautious, because eating crab meat will worsen the condition.