If handled cleanly and cooked, eating crayfish in moderation every day will not cause discomfort, while excessive daily consumption of crayfish may cause gastrointestinal and digestive discomfort.
Crayfish are freshwater crustaceans that are available worldwide. It contains a variety of nutrients, each 100 grams of crayfish (cooked, wet boiled) contains 87 calories, of which 17.5 grams of protein, 1.3 grams of fat, 137 milligrams of cholesterol, 238 milligrams of potassium and 51 milligrams of calcium.
Crayfish can provide the body with a certain amount of protein, but also contains cholesterol, calcium, vitamin A, leucine and other substances; can provide energy and protein and other nutrients for the body to maintain the body’s basic metabolism.
A small amount of consumption will not have any effect on the body, overconsumption, improper handling or undercooked, may bring a burden on the stomach and intestines, causing indigestion, bloating, diarrhea and so on. In addition, some of the crayfish cooking method for spicy braised, a large number of chili peppers and onions, ginger and garlic are also prone to stimulate the gastrointestinal mucosa, causing gastrointestinal discomfort.
Crayfish contain high purine and a certain amount of cholesterol, hyperuricemia, hypercholesterolemia patients need to properly limit the intake of crayfish. Remember to eat crayfish in moderation, allergic to crayfish should be prohibited from eating.