Xiaoqinglong refers to Australian freshwater lobster, which belongs to crayfish. Xiaoqinglong was introduced from Australia in 2008. At that time, domestic aquarium importers lacked understanding of freshwater crayfish, so they did not make detailed identification when introducing related varieties.
Xiaoqinglong is famous for its blue body, which is mainly distributed in the western Pacific Ocean and the Indian Ocean. Its shell is thin, its meat is soft, sweet and easy to digest. In addition, Xiaoqinglong is bigger than crayfish, with compact meat, low cholesterol and high protein, and a high proportion of food. It is a good variety with great economic value and is favored by the market.
Nutritional value of Australian freshwater lobster
1 and protein are very rich.
The protein content of Australian freshwater lobster is relatively high, and protein is the main component of white blood cells and antibodies, and it is the most important substance for human body to maintain immune function, so it can be said that supplementing appropriate amount of protein is a daily necessity; It is rich in protein, but also because its meat is soft and easy to digest, and people with weak spleen and stomach can eat it in moderation.
2, the heat is low
As far as animal food is concerned, Australian freshwater lobster can be said to be a low-calorie food, with only 93 calories per 100g Australian freshwater lobster, far lower than that per 100g rice. Therefore, for friends who need beauty and slimming, they can eat Australian freshwater lobster appropriately. Although it has low calories, it depends on what cooking method it uses, so it depends on it.