Crawfish should not be eaten by people who are allergic to them, and also by people who suffer from certain diseases (gout, etc.). Crayfish is a nutritious food, but if people are allergic to the protein or any of the ingredients in crawfish, then they should not eat crawfish. In addition, the purine content of crayfish is also relatively high, every 100g of crayfish contains about 170mg purine, belonging to the high purine food, therefore, suffering from gout, hyperuricemia and other diseases patients should not eat crayfish. Crayfish rich in protein and other nutrients, per 100 grams of crayfish contains 90Kcal of energy, 18.9g of protein, 1.1g of fat, 1g of carbohydrates, 70.3mg of choline, 10ug of folic acid, 257mg of potassium, 21mg of calcium, 39.36ug of selenium and other nutrients. Except for the people who are allergic to crayfish and patients suffering from gout, hyperuricemia and other diseases, other people can eat crayfish in moderation.