Crabs
Crabs are representatives of crustaceans. They can live in both sea and fresh water. These animals feed on invertebrates. Crabs reproduce, laying eggs in secluded places, which undergo a series of intermediate transformations before becoming an adult.
The appearance of crabs
The crab has a small head that merges with the chest. From above, the body of the crab is protected by a chitinous shell, which is the external skeleton. The shell of these animals changes during growth several times during their life. During the molting period, the old shell departs, and the new one until it is sufficiently saturated with lime remains weak, which makes the animal very vulnerable. That is why, in order to somehow protect themselves in this dangerous period, crabs are disguised as the color and texture of the environment. For the same purpose, in the first days after molting, they hide and do not hunt.
On the front pair of crabs' legs there are claws that help them to hunt and escape from pursuers. In case of danger, crabs can throw off their claws. An interesting fact is that the blood of crabs is blue.
The benefits of crabs
They eat crab meat, which is a delicious seafood with a surprisingly delicate taste. Crabs have meat in their claws, legs and back. Since there is not much meat in each individual, the production of crab in industrial volumes is laborious, which determines its high cost.
Crab meat is a rich source of complete protein, low in fat. There are no carbohydrates in its composition. This becomes an important factor in the inclusion of dietary crab meat in the diet of obese and obese people. Crab protein is easily digested and absorbed by the body, because there is practically no connective tissue in crab meat. Due to this, with a relatively low calorie content of crabs, the feeling of fullness is reached rather quickly.
The amino acid taurine, which maintains the health of muscles and blood vessels, and the retina, occupies a significant proportion in the protein structure.
The benefits of crab can also be judged by the presence of omega-6 and omega-3 fatty acids, which reduce the content of "bad" cholesterol in the human blood, which in turn significantly reduces the risk of cardiovascular diseases and atherosclerosis.
Crabs that live in the sea accumulate a lot of iodine - the most important trace element for humans. Iodine is included in the structure of thyroid hormones, and they are involved in the regulation of all types of metabolism, are responsible for the development of the nervous system and human growth. Only 20 - 40 g of crab meat contain a daily intake of iodine.
Crab is rich in vitamins, especially PP and group B, as well as trace elements. Zinc and selenium from seafood are involved in the formation of testosterone, the sex hormone in men. Therefore, for them, the benefits of crab also lie in maintaining libido. Also, its meat contains copper, calcium, phosphorus, sulfur, sodium, magnesium, etc.
Crabs are useful for people suffering from digestive disorders, obesity, cardiovascular diseases and thyroid disorders, visual impairments, anemia, depression or nervous strain.
The calorie content of crabs is approximately 85 kcal per 100 g of product.
Cooking crabs
Since crab has a very tasty meat, even simple cooking recipes result in amazingly delicate delicacies. So, to boil the crab, you need to add salt to the water at the rate of 50 g per 1 liter of water, and cook for about 15 minutes from the moment it boils. When the crab is done, the small claws are easily detached from the meat. It is better to cool it before use. Before serving, the crab meat is sprinkled with lemon juice and decorated with sprigs of herbs.
This seafood is included in the recipes of many gourmet salads and exotic dishes. Since crab meat spoils quickly, it is stored for a very short time - no longer than 15 hours (or 30 hours on ice).
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