Crab cheeks: After two rows of "small fans" open the crab shell, two rows of gray fan-shaped soft tissues on the crab body are crab cheeks. Crab gills are the respiratory system of crabs and are not suitable for eating.
Crab heart: the "hexagonal plate" that black Chinese medicine often says is extremely cold, and the crab heart is the most. The crab heart is a white hexagon, which is generally located under a black film in the crab heart.
nutrition
Rich in trace elements and vitamins: crab meat is rich in magnesium and high in calcium. For example, the content of calcium in river crabs exceeds that in milk, and some varieties can reach more than 200 mg/ 100 g. In addition, the content of trace elements such as zinc, selenium and iodine in crabs is also quite high, especially selenium, which is far higher than the level of ordinary meat.
From the point of view of vitamins, the vitamin A content of crabs is commendable, which can reach 0.5 to 2 times that of 65438+ eggs, but almost all of them exist in the yellow part of crabs, while the content in white crab meat is almost negligible. The level of vitamin B group is not much different from that of most fish. The content of vitamin B 1 is lower than that of meat food, and the content of vitamin B2 is slightly higher, but it mainly exists in crab roe, and the content in white meat is lower.
The above content source: People's Daily Online-There are four places where you can't eat crabs? Eating the wrong food will kill you. People's Daily Online-Health Tips: What is the nutritional value of crabs? Three points for attention in eating crabs