With the improvement of living standards, crayfish has become a common food in our daily lives. Crayfish is particularly delicious and deeply loved by many people. When eating crayfish, many people also consume the yellow substance inside the crayfish head. In fact, this yellow substance is the ovary and eggs of the crayfish, rich in protein, lecithin, and other nutrients. Although the yellow substance in the crayfish head is edible, other parts should not be consumed.
Can the yellow substance in the crayfish head be eaten?
The yellow substance in the crayfish head is edible. It is a edible part located in the head and chest of the crayfish, with a delicious taste and rich nutrients. It is similar to the crab roe and crab paste, so the yellow substance in the crayfish head can be consumed.
Nutritional Value
1. In terms of protein content, crayfish contains 18.9% protein, higher than most freshwater and marine fish and shrimp. Its amino acid composition is superior to meat, containing eight essential amino acids that are necessary for the human body but cannot be synthesized or are insufficiently synthesized in the body, including isoleucine, tryptophan, lysine, phenylalanine, valine, and threonine. Additionally, crayfish also contains arginine, which is present in small amounts in vertebrates. Furthermore, crayfish contains histidine, which is essential for children.
2. Crayfish has a low fat content of only 0.2%, much lower than livestock and poultry meat and even lower than freshwater shrimp and prawns. Most of its fat consists of unsaturated fatty acids that are necessary for the human body, easy to digest and absorb, and have the effect of preventing the accumulation of cholesterol in the body.
3. Like other aquatic products, crayfish contains essential mineral components for the human body. The main minerals present are calcium, sodium, potassium, magnesium, and phosphorus. Important minerals include iron, sulfur, copper, etc. The total mineral content of crayfish is approximately 1.6%, with higher levels of calcium, phosphorus, sodium, and iron than general livestock and poultry meat, as well as prawns. Therefore, regular consumption of crayfish meat can maintain the excitability of nerves and muscles.
Five Precautions for Eating Crayfish
1. It is not advisable to take vitamin C tablets after eating crayfish. Researchers at the University of Chicago in the United States found through experiments that shellfish such as crayfish contain a high concentration of "pentavalent arsenic compounds." This substance is not harmful to the human body when consumed alone, but after taking vitamin C tablets, it can convert the originally non-toxic arsenic compounds into toxic arsenic trioxide, which can endanger human life.
2. Before cooking at home, it is recommended to feed the crayfish with clean water for 24 hours. When cooking crayfish at home, it is essential to cook it thoroughly at high temperatures. You can judge whether it is cooked by observing whether the color of the cross-section of the shrimp meat is consistent. It is recommended to feed the crayfish with clean water for about 24 hours before cooking to allow them to excrete metabolites. Additionally, use a brush to clean the dirt on their bodies, and remove the intestinal tract, which contains a large amount of sand and bacteria. Then rinse thoroughly with clean water 2-3 times.
3. Patients with allergies should be cautious as crayfish is not suitable for everyone. Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, and allergic diarrhea, may have reactions triggered by eating crayfish. Therefore, individuals who are allergic to crayfish should avoid consuming it during remission and exacerbation periods.
4. Never consume the head of crayfish as it accumulates toxins and pathogens. Experts warn that the head of crayfish is the part that absorbs and processes the most toxins and is also the most prone to accumulating pathogens and parasites. Therefore, it should never be consumed.
