Dangers you should know when eating freshwater crabs.

Freshwater crabs are a delicious and nutritious food, rich in calcium, and very good for health. 100g of freshwater crab meat contains 12.3% protein; 3.3% lipids; 5040mg% calcium; and 430mg% phosphorus.

Additionally, it contains 4.7mg% iron; 0.01mg% vitamin B1; 0.51mg% vitamin B2; 2.1mg% vitamin PP; 0.12mg% vitamin B6; 125mg% cholesterol; 0.25mg% melatonin...

Although freshwater crab meat is very nutritious, it can be life-threatening if not consumed carefully. Here are a few things you should remember.

Freshwater crabs are a nutritious food that is good for your health. (Illustration included.)

Who shouldn't eat crab?

Pregnant women

Pregnant women, especially during the first three months of pregnancy, should avoid eating freshwater crabs because these crabs are believed to break down tumors and expel accumulated masses in the body. Eating too many freshwater crabs can easily lead to miscarriage.

People who have recently recovered from illness

People who have recently recovered from illness and still have weak digestive systems should not eat freshwater crabs immediately because it can easily cause stomach upset.

People with diarrhea

When suffering from diarrhea, absolutely do not eat dishes made from freshwater crabs. Freshwater crabs are considered "cold" in nature, and eating them can worsen the condition of someone who is already ill.

Cardiovascular patients

Crab roe contains a lot of cholesterol, and 100 grams of crab meat contains as much as 125mg% cholesterol, so people with high blood pressure and cardiovascular disease should limit their consumption of crab.

People with gout

Freshwater crabs also contain high levels of sodium and purines, making them unsuitable for people with gout.

People with asthma

People who have coughs, asthma, or colds should not eat crab.

Do not eat crab when…

Prepared crabt

When crabs die, their bodies contain a chemical compound called histidine (with the molecular formula C3H3N2CH2(NH2)CO2H), which can easily cause poisoning, stomach pain, and vomiting in those who eat them. The longer a crab has been dead, the higher the histamine content and the greater the risk of poisoning.

Cooked crab that has been left out for too long.

Cooked crab should not be left out for too long as it can easily cause food poisoning. (Illustration included.)

Cooked crabs spoil easily and become contaminated with bacteria if left for too long. Therefore, crabs should be consumed immediately after preparation.

Live crabs

Many people believe that washing and crushing freshwater crabs to extract their juice and drinking it while the crabs are still alive will make the body more resilient and strengthen bones. This is completely wrong. The truth is that raw crab meat contains lung fluke cysts. If eaten without cooking, lung flukes can easily invade the lungs and brain, leading to coughing up blood, seizures, and paralysis.

Eat crab with persimmons.

The tannins in persimmons combine with the protein in crab meat, causing symptoms such as nausea, vomiting, abdominal pain, diarrhea, etc. Therefore, do not eat crab with persimmons.

According to AloBacsi.vn