When are sea crabs yellow?
Crab, also known as river crab, is a migratory crustacean aquatic animal. According to the origin, it can be divided into three types: Eriocheir sinensis, Eriocheir sinensis and lake crab. The crabs produced in Hebei and Tianjin are the most famous, the crabs produced in Nanjing are the best, and the quality of lake crab produced in Yangcheng Lake in Changshu, Jiangsu and Weishan Lake in Shandong is better. There are a lot of crabs from August to September, especially when sorghum is red, which is the best time to eat crabs. There is a saying that "seven points and eight circles". The crab's head and breastplate are round, brown-green, with long and dense claws, flat and long sides and sharp tips. The crab meat is white and tender and delicious.
Crab is rich in nutrition and contains many vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, vitamin B2 is 5-6 times higher than meat, 6- 10 times higher than fish and 2-3 times higher than eggs. The content of vitamin B 1 and phosphorus is 6- 10 times higher than that of common fish. Every 65438 000g of crab edible part contains 65438 07.5g of protein, 2.8g of fat, 65438 082mg of phosphorus, 65438 026mg of calcium and 2.8mg of iron. Crab shell is not only rich in calcium, but also contains crab red and crab yellow
Crabs are not only delicious food, but also good medicine. "Herbal Supplement" said: "Its merits are not only scattered, but also nourishing blood." Traditional Chinese medicine believes that crabs are cold and salty, and crab meat has the functions of clearing heat and removing blood stasis, dredging collaterals, nourishing yin and promoting fluid production. Its shell has the functions of clearing away heat and toxic materials, removing blood stasis and relieving pain.