October and National Day
Nutrition & Food Safety Tips
The National Day is approaching, and various crab flavors such as hairy crabs and pike crabs have also come one after another, becoming an indispensable delicacy on the National Day table. The crab is delicious, and while we taste it, we should also pay attention to some edible matters, let's take a look!
Nutritional characteristics of crabs
Crabs are delicious and nutritious. Crab roe is rich in calcium, iron, copper, zinc, vitamin A and other minerals and vitamins; Crab meat is rich in high-quality protein, low in fat, and mainly unsaturated fatty acids, which is very beneficial to cardiovascular health.
In addition, crabs also have the effects of nourishing muscles and invigorating blood, nourishing liver yin, and passing meridians, and have a certain therapeutic effect on symptoms such as jaundice, waist and leg pain and rheumatoid arthritis.
Tips:
Although crabs are delicious, they are cold, and eating more crabs may cause abdominal pain, diarrhea, indigestion and other symptoms of cold spleen and stomach.
In addition, crabs have a high purine content and are not recommended for people suffering from hyperuricemia and gout.
Buy crabs scientifically
Buy live crabs through regular supermarkets or markets. When choosing crabs, choose crabs with green shells and white bellies; Turn it over and you can turn it over immediately; Touch the crab eye with your hand, move your eyes flexibly, or spit bubbles in your mouth to make a sound.
When freshly steamed, the shell is bright red or orange-red, shiny and very hard, and it does not sink easily even if you press hard.
If the shell is dull or even grayish or dark red, soft or dented when pressed, the crab may not be fresh.
Tips:
Don't eat dead crabs! When a crab is dying or has died, the histidine in the body breaks down to produce histamine. Histamine is a toxic substance, and as the time of death increases, the crab body accumulates more and more histamine toxins. If you buy this crab, even if it is cooked, the toxin is very difficult to destroy.
Eat crabs safely and hygienically
Affected by the breeding and living environment, there are many bacteria in crabs, such as Vibrio parahaemolyticus, Vibrio vulnificus, etc. Among them, Vibrio parahaemolyticus is the "number one killer" in aquatic products, and its vitality is tenacious, and it can survive on rags and cutting boards for more than 1 month. Food poisoning can occur when ingested with food contaminated with Vibrio parahaemolyticus, causing severe abdominal pain, vomiting and diarrhoea.
Therefore, when eating crabs, they should be cooked and cooked thoroughly, and try not to eat them raw, half-raw, or directly after soaking in wine. In addition, when processing crabs, it is necessary to separate raw and cooked crabs to avoid cross-contamination, and after use, they should be placed separately and cleaned and disinfected in time.
Tips:
Steaming is a common processing method for crabs, which not only preserves the natural umami flavor of the crab, but also does not destroy the nutrients. In addition, the National Day
When everyone is traveling and having dinner with relatives and friends
Also note
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01
When dining out, choose a "smiley" restaurant with a quantitative level of B or above in catering services. When traveling, try to carry pre-packaged food that is not easy to spoil, bulk ready-to-eat food should be eaten in time, and be cautious to carry, buy, and mail vacuum-packed "three no" meat products.
02
For online ordering, choose a restaurant that has a physical store, a valid license for online publicity, a "Food Business License", and a close distance. Once the food is received, check that the packaging is intact, clean, contaminated or spoiled. Consume promptly, do not store at room temperature for long periods of time. Do not buy high-risk foods such as cold dishes, raw foods, and cold-processed pastries online.
03
Whether at home or outside, pay attention to the variety of food and the combination of meat and vegetables. Advocate less salt, less oil, less sugar, less alcohol, less cold meat, cold vegetables, and more seasonal vegetables and fruits. Prepare meals on demand, and when multiple people eat together, the use of chopsticks and spoons is promoted. In addition, you should also maintain a normal diet during holidays and avoid overeating.
04
Choose fresh and safe food raw materials, and pay attention to separating raw and cooked food during processing, and cooking thoroughly. Cooked food should be stored at room temperature for no more than 2 hours. Leftovers should be refrigerated and heated thoroughly before being eaten again.
05
For people with chronic diseases such as hypertension and diabetes, it is necessary to pay more attention to health management during the holiday, so as to achieve a reasonable diet, regular work and rest, moderate exercise, and regular monitoring.
(Author: Hubei Provincial Center for Disease Control and Prevention Health Supervision Institute Source: Healthy Hubei Editor: Lv Yanli)