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 mcg of vitamin A, 0.07 mg of vitamin B1 , 0.032 mg vitamin B2, 2 mg vitamin PP, 0.5 mg vitamin B5, 0.108 mg vitamin B6, 37 mcg folic acid, 2 mcg vitamin B12, 1 mg vitamin C, 3 mg vitamin E, 5 mcg 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 mcg of copper, 1.3 mg of zinc and 31.6 mcg of selenium.
The calorie content of crayfish is about 80 kcal per 100 g of meat.
Composition and nutritional value of crayfish meat
Crayfish are very nutritious and healthy, which explains their wide popularity in many countries. The main value of crayfish meat is that it contains a lot of easily digestible protein - 15.97 g and a small amount of fat - 0.95 g. It contains only 1.2 g of carbohydrates, and 82 g of water per 100 g of product. 24
These crustaceans are unique in their chemical composition. Their meat is rich in vitamins, as well as micro- and macroelements. For example, crayfish meat contains a lot of calcium, sulfur, cobalt, magnesium, selenium, phosphorus, chromium, iron, fluorine, and potassium. The following vitamins are also present here: B1, B2, B6, B9, B12, C, E, K, PP and D. There is almost no cholesterol in the product, but there are many organic acids and iodine.
The chitinous shell contains a lot of different biologically active substances, which are distinguished by unique properties.
Crayfish have a low calorie content: only 76 kcal per 100 g of product. The fact is that cancer contains no more than one percent fat. That is why those who are fond of crayfish may not be afraid of gaining weight, but only if this product is not combined with beer.
Useful properties of crayfish
The beneficial properties of crayfish are due to the content of a large amount of easily digestible protein and components beneficial to the body. The largest amount of nutritious meat is contained in the abdomen of the invertebrate. There is also 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 consume crayfish for vascular weakness and heart failure, for diseases of the pancreas and kidneys, for radiation sickness, and also 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 it and prepared a powder from it. They sprinkled this powder on wounds of varying depths, after which they healed quickly. An alcohol tincture based on such a powder helps saturate the body with calcium, and also significantly accelerates the process of tissue regeneration after operations to remove malignant tumors. In addition, cancer is capable of dissolving a hardened tumor if it is applied to it.
Crayfish pulp contains one hundred 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 dried crayfish powder was mixed with one-sixth of balsam oil or opium and used as a rub.
Use in cosmetology
In the field of cosmetology, crayfish are famous precisely because of the substance contained in the chitinous plates of their shell - chitosan. Preparations based on it have a beneficial effect on the skin: they protect against ultraviolet radiation and the negative effects of the environment. The fact is that chitosan, when applied, forms a thin, imperceptible protective film on the surface of the skin, which significantly reduces the process of evaporation of liquid from the skin. Therefore, the skin remains moisturized for a long time and is less susceptible to free radicals.
Cosmetic products containing elements of the chitinous cover of crustaceans are very valuable, as they consist of natural, environmentally friendly ingredients. Chitosan is easily absorbed by body cells and has absolutely no adverse effect even on sensitive skin. And since this component also has regenerating properties, it is very often used in the production of anti-aging cosmetics aimed at rejuvenating and restoring the structure of the skin. Preparations with chitosan are used in the production of masks, cosmetic peelings, lotions, creams and other products.
Ways to eat crayfish
Crayfish should be boiled in salted water, adding dried or fresh herbs and spices. After cooking, its meat thickens and easily separates from the shell. The duration of their preparation ranges from 15 minutes to half an hour, depending on the size of the invertebrate. Ready crayfish change color and become red, as heating breaks down the bond of carotenoids with shell proteins. 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 already prepared crayfish, and in Sweden, sugar is added to the water instead of salt.
Crayfish are often used to make soup, and they are also used as a base for preparing various appetizers and salads.
Use of crustaceans in medicine
Crayfish meat is rich in iodine (beef contains one hundred times less of this element), which is why systematic consumption of this product is a prevention of thyroid disease. Iodine is vital for a growing body, so eating crayfish meat is beneficial for both adults and children.
Crayfish meat is recommended for people who have heart failure, fragile blood vessels, as well as kidney and pancreas ailments. Eating crayfish stimulates the liver, helps cleanse the bile ducts, and improves the digestive process.
The chitin shell of cancer contains special substances that have strong regenerative properties, due to which tissues affected by the malignant tumor are restored. Those who have undergone chemotherapy or undergone cancer surgery are recommended to take a tincture of chitinous tissue. Thanks to this remedy, the body will receive vital calcium, and the affected tissues will recover faster.
Chitosan, which is extracted from the hard cover of cancer, has sorption properties regarding radionuclides, as well as heavy metals in the human body. Thanks to these valuable properties, chitosan is used as a basis for the manufacture of therapeutic and prophylactic products in order to rehabilitate employees of enterprises where the radioactive level is significantly higher than normal. Chitosan is also widely used in medicine, for example, in the production of artificial skin, as well as to accelerate the healing of wounds without scars, and as a suture material.
What are the benefits of boiled crayfish?
Meat is recommended for consumption for diseases of the nervous system. The product has a beneficial effect on the functioning of the liver and heart. Its inclusion in the diet allows you to compensate for iodine deficiency. The removal of toxins and waste is essential.
Boiled crayfish meat helps activate metabolism. It is recommended to use it for the purpose of losing weight.
The benefits of crayfish for humans are manifested in the following properties:
- prevention of malignant tumors;
- acceleration of tissue regeneration processes;
- removal of heavy metals and radionuclides.
Chitin, contained in the shell of crayfish, is used in the manufacture of suture material. The substance has antibacterial properties and is included in cosmetics and medications. Chitin is used to form capsules in the pharmaceutical industry.
What are the benefits of crayfish for men?
The product contains protein, which is a building material for muscles. It is recommended to include crayfish in the diet in the following cases:
- vascular weakness;
- diseases of the liver and pancreas;
- heart failure.
The unique composition of dietary meat has a beneficial effect on male reproductive function.
What are the benefits of crayfish for women?
Eating arthropods is a prevention of malignant tumors of the mammary glands. The restorative effects of the components that make up meat on the body have been proven.
The shell of crayfish is used to make a tincture for breast cancer. According to folk medicine, chitin helps restore damaged tissues.
Harm of boiled crayfish
Expert opinions about the benefits of astacus vary. This is due to its characteristics of life.
Arthropods eat worms, algae, as well as waste and carrion
The product can cause unpleasant consequences if contraindications to its use are ignored. There are usually no dangerous elements in the composition, since crayfish cannot be in dirty water.
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Dietary meat has anti-cancer properties. There are no carcinogens in the product. However, when including it in the diet, you need to remember the possibility of allergic reactions.
Attention! Crayfish can bring not only benefits, but also harm.
Cancers for weight loss
Crayfish meat is a low-calorie product, it contains virtually no fat, and a lot of easily digestible protein, so crayfish are ideally suited as a food product during a weight loss diet. For example, following the recommendations of the well-known Kremlin diet, you don’t have to limit yourself to eating crustacean meat, of course, within reasonable limits.
Chitosan, which is extracted from the chitinous covering of cancer, is used in the manufacture of a variety of weight loss products. It has already been proven that in the human body lipids are attracted to it, which chitosan subsequently binds, preventing the body from absorbing fats, and then promotes their removal. Thus, it is chitosan that helps disrupt the accumulation of fat deposits. This small molecule is joined by fat molecules that are five to eight times heavier.
Chemical composition of boiled crayfish
The crustacean species belongs to the infraorder Astacidea. The crayfish body includes:
- cephalothorax;
- flat, segmented abdomen.
The cephalothorax is represented by anterior and posterior fused parts. A sharp spike is located in the front of the head. On the side of the spines, bulging eyes can be found in the recesses. Two pairs of antennae (short and long) also extend from the front.
It is known that cancer uses its claws for the purpose of defense or attack. The abdomen is formed:
- 7 segments;
- 5 pairs of limbs (two-branched) for swimming.
The caudal fin is formed by the seventh segment and the sixth pair of ventral legs. It is noteworthy that male crayfish are larger in appearance than females. Color varies depending on habitat and water properties. It usually includes shades of green, brown and brown.
Crayfish are common throughout Europe. It lives in fresh water bodies:
- lakes;
- rivers;
- ponds;
- flowing streams.
Crayfish hunt at night and hide in various shelters during the day. The burrows it digs reach 35 cm deep. In summer, crayfish lives mainly in shallow water, and in winter it prefers strong soil at depth.
People have been eating crayfish since ancient times. They are processed by boiling in lightly salted water. During the cooking process, crayfish acquire a red color, which is due to the content of a significant amount of carotenoids. When heated, there is a breakdown of compounds and proteins, which leads to the release of astaxanthin. It is this substance that gives the cancer’s body its red color.
Astakus meat is a good source of easily digestible protein. There are practically no fats in the composition. According to research, 100 g of product includes:
- protein (16 g);
- carbohydrates (1 g);
- water (82 g).
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Among the beneficial substances contained in crayfish meat are:
- ascorbic acid;
- tocopherol;
- cholecalciferol;
- vitamins PP, K and group B;
- potassium;
- iron;
- fluorine;
- phosphorus;
- chromium;
- magnesium;
- selenium;
- cobalt;
- calcium;
- sulfur
Important! The composition contains virtually no cholesterol, and iodine and organic acids are present in significant quantities. Crayfish meat provides health benefits when included regularly in the diet.
The chitin shell is distinguished by the presence of biologically active substances. These components have unique properties.
The energy value of crayfish meat per 100 g is 76 kcal, which is due to its low fat content. However, caloric content also depends on the cooking method.
Harm and contraindications
Even with all its advantages and benefits, crayfish meat is, alas, not recommended for everyone, since this product is quite allergenic. Studies have been conducted that have shown that only 2% of children with food allergies who consumed seafood, fish and crayfish as part of the experiment had a normal reaction to the protein contained in these foods. The rest of the guys developed allergies. Adults are also sensitive to this protein.
Crayfish are also contraindicated for people who have an individual intolerance to this product.
