Three kinds of seafood most suitable for spring.
1, squid
The nutritional value of squid is very rich, with the advantages of high protein, low fat and low calorie. And the ingredients are rich in protein, various minerals and trace elements, and are also rich in highly unsaturated fatty acids such as DHA (commonly known as brain gold) and EpA. In addition, a large amount of taurine contained in meat can effectively reduce the cholesterol accumulated in the blood vessel wall, which is very helpful to prevent arteriosclerosis and the formation of gallstones.
However, it should be noted that although squid is delicious, it is not suitable for everyone, indicating that patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis need to use it with caution, and patients with squid cold and spleen and stomach deficiency need to eat less.
2. pomfret
Pomfret is very rich in nutrition. In traditional Chinese medicine, pomfret has the effects of benefiting qi and nourishing blood, nourishing stomach and replenishing essence, and dredging joints, especially for dyspepsia, diarrhea due to spleen deficiency, anemia and other diseases.
Pomfret is not only high in nutritional value, but also rich in unsaturated fatty acids, which has the function of lowering cholesterol and is very effective in relieving indigestion, diarrhea due to spleen deficiency and anemia.
3. clams
Spring is a good season to eat clams, clams and other shellfish. Clams, in particular, are so delicious that they are called "the freshest in the world". At the same time, their nutritional value is very comprehensive. They not only contain protein, fat, carbohydrate, various mineral elements and taurine, but also are the best seafood to prevent chronic diseases of middle-aged and elderly people.
In medicine, Meretrix meretrix tastes salty and cold, and has the functions of nourishing yin, moistening dryness, diuresis, detumescence, softening and resolving hard mass. However, clams are not for everyone. People with spleen and stomach deficiency and diarrhea should eat less such seafood.
In addition to the three foods mentioned above, you can eat more prawns, hairtail, oysters, pipi shrimps and shrimps in spring. These seafood are not only common in spring, but also a kind of seafood with high nutritional value for the body. It is suggested that you can eat in moderation according to your personal situation, but partners who are allergic to seafood should pay attention to eating less.