Cancers - Calories, Contraindications, Harm, Beneficial Properties, Vitamins

The ratio of BJU in the product

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The flat jointed abdomen of a crayfish consists of seven segments. Five pairs of limbs extend from the abdomen of this armored freshwater, each of which consists of two branches. Cancer uses limbs for swimming, and the largest, the first pair of limbs, forms pincers. Cancer uses claws for attack and defense. The claws, antennae, and legs lost by the cancer can grow back. Its caudal fin is formed by the sixth and seventh pairs of abdominal legs. Male crayfish are much larger than females.

Cancer can change its color depending on its habitat and water properties. Usually their color is brownish-greenish, bluish-brown or greenish-brown.

Freshwater crayfish live in water bodies. They are found in lakes, rivers, ponds, streams, in fresh water (up to five meters deep, with depressions up to twelve meters). During the day, crayfish hide in shelters at the bottom - in holes, under all kinds of roots, stones. They dig holes 30-35 centimeters long. Crayfish shelters are protected from other freshwater ones. In winter, crayfish live at depths, in sandy or clayey ground, and in summer they move to shallow water.

The crayfish meat is white, with rare pink veins. Crayfish are especially juicy and tasty in May, June, and August. In July, they begin to molt - a process accompanied by painful phenomena for these freshwater. Crayfish during molting become tasteless and skinny.

The three most common types of cancer are thick-toed, long-toed, and broad-toed. Long-toed crayfish is more common than other species, since it is less demanding on habitat conditions.

Nutritional value and calorie content of crayfish

One hundred grams of crayfish meat contains 83 g of water, 16 g of protein, 1 g of fat, 0.2 g of saturated fatty acids, 1.34 g of ash, 135 mg of cholesterol, as well as 16 μg of vitamin A, 0.07 mg of vitamin B1, 0.032 mg of vitamin B2, 2 mg of vitamin PP, 0.5 mg of vitamin B5, 0.108 mg of vitamin B6, 37 μg of folic acid, 2 μg of vitamin B12, 1 mg of vitamin C, 3 mg of vitamin E, 5 μg of vitamin D, 0, 1 mcg vitamin K and 81 mg choline.

Its meat contains 302 mg of potassium, 27 mg of calcium, 27 mg of magnesium, 58 mg of sodium, 256 mg of phosphorus, 0.84 mg of iron, 226 mg of manganese, 419 μg of copper, 1.3 mg of zinc and 31.6 μg of selenium.

The calorie content of crayfish is about 80 kcal per 100 g of meat.

Useful properties of crayfish

The beneficial properties of crayfish are due to the content in them of a large amount of easily digestible protein and components useful for the body. The largest amount of nutritious meat is found in the abdomen of an invertebrate. There is a small amount of useful pulp in its claws.

The calorie content of crayfish is low, so their meat is considered to be a high-quality dietary product.

It is very useful to use cancers for vascular weakness and heart failure, for diseases of the pancreas and kidneys, for radiation sickness, as well as after radiation therapy. Their pulp helps cleanse the liver and bile ducts. Regular consumption of crayfish meat stimulates the digestive system, strengthens the immune system, improves well-being and eliminates the effects of stress.

The chitinous cover of invertebrates contains biologically active substances with excellent antiseptic and healing properties. These substances are capable of starting the process of tissue regeneration in the human body. Even in ancient times, doctors dried the shell and used and prepared powder from it. They sprinkled this powder on wounds of different depths, after which they quickly healed. An alcoholic tincture based on such a powder helps to saturate the body with calcium, and also significantly accelerates the process of tissue regeneration after operations to remove malignant neoplasms. In addition, cancer is able to dissolve a hardened tumor if it is applied to it.

The pulp of crayfish contains 100 times more organic iodine than beef. That is why regular consumption of the pulp of these invertebrates reduces the risk of developing thyroid diseases.

During the time of Avicenna, these animals were used to treat diseases of the spleen. The prepared crayfish powder was mixed with one-sixth of balsam oil or opium and used as a grinding.

Ways of eating crayfish

Crayfish should be boiled in salted water, adding dried or fresh herbs and spices to it. After cooking, its meat becomes denser and easily falls off the shell. The duration of their preparation ranges from 15 minutes to half an hour, depending on the size of the invertebrate. Ready-made crayfish change color and turn red, since when heated, the connection of carotenoids with shell proteins is destroyed. The liver of these invertebrates can also be eaten.

In different countries, the taste of these animals depends on the method of preparation. In France, it is customary to add a glass of red wine to the water with ready-made crayfish, and in Sweden, sugar is added to the water instead of salt.

Soup is often prepared from crayfish, and they are also used as a basis for preparing various snacks and salads.

Storage conditions for crayfish

Live crayfish should be refrigerated for no more than three days. It is recommended to store boiled crayfish in the water in which they were boiled for no more than three days.

Frozen crayfish are stored for no more than a month.

Cancers - harm and contraindications

Cancers can be harmful to human health if there is an allergy to fish products. Also, the meat of these invertebrates is contraindicated in case of individual intolerance.

To avoid harm, crayfish should not be stored in metal containers. Due to the large amount of sulfur, its meat can turn black and spoil very quickly. Use only glassware to store crayfish.

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