Caloric content of crayfish. Meat cancer: benefit and harm

Crayfish are invertebrates living in fresh water. Meat of these arthropods is widely used in cooking, so they are breeding by residents of many countries. After reading today's article, you will find out how high the caloric content of crayfish is and how useful they are.

Composition and nutritional value of the product

Crayfish meat is considered a good source of easily digestible protein. In addition, it practically lacks fats. So, in a hundred grammes of the product there is:

• 15.97 g of protein.
• 0.95 g of fat.
• 1.2 grams of carbohydrates.
• 82.24 g of water.

The meat of these arthropods is rich in many useful vitamins and minerals. It contains a large amount of potassium, fluorine, iron, chromium, phosphorus, selenium, magnesium, cobalt, sulfur and calcium. Also in it there are vitamins of group B, D, PP, K, E and C. Those who are interested in the caloric content of cancers, it will not hurt to learn that they practically do not have cholesterol, but there is a lot of iodine and organic acids. As for the chitinous shell, it is rich in various biologically active substances. And many of them have unique properties.

The energy value of one hundred grams of the product is only 76 kilocalories, so you can eat it without fear of getting better. This is due to the fact that it contains less than one percent fat. In 100 grams of boiled carcass meat, 97 kilocalories are present on average. It is interesting that the energy value of this product largely depends on how it was prepared. So, crayfish cooked in milk or beer, will be a little calorie than those placed in a pot of boiling water.

Beneficial features

Having understood what the caloric content of river crayfish is, let us try to explain what their meat is valued for. Very often physicians recommend to introduce it into the diet of those who have a need to maintain the general tone of the body and strengthen the nervous system. Also this product is shown to people who have problems with the liver, blood vessels and heart.

It has been established that regular consumption of meat from this arthropod helps to fill the iodine deficiency in the body. In addition, it speeds up the removal of toxins and toxins, and also activates the metabolism.

Harm

Having understood what the caloric content of crayfish, it is necessary to understand who is contraindicated in their use. It should be noted that this product can cause allergic reactions. Therefore, it should be excluded from the diet of people suffering from intolerance to protein and other components present in cancer meat.

You can not use this delicacy to people who have serious problems with the thyroid gland, since excess iodine can aggravate the disease. Despite the fact that the product contains a minimum of calories, nutritionists do not advise drinking beer with cancers for those who want to get rid of excess kilograms.

A useful combination of products

Cancer meat is considered a valuable dietary product. It is among the top 20 to fight overweight. Those who have already understood what the caloric content of boiled crawfish is, it will be interesting that according to nutritional characteristics they are ahead of oysters and shrimps.

In some diets aimed at losing weight, cancer meat can replace one of the meals. In addition, it is used for cooking low-calorie snacks and salads. This product is especially beneficial in combination with beans, cucumbers, zucchini, spinach, broccoli, apple and boiled fish.

Crayfish with vegetable sauce

To prepare eight portions of this dish, you need to take care of the ingredients in advance. In your kitchen should be:

• 1.2 kilograms of crayfish.
• Two egg yolks.
• One carrot and a bulb.
• Celery.
• 100 milliliters of brandy.
• 200 grams of butter.
• Half a liter of white wine.

As for spices, in this case it is recommended to use salt, bay leaf, cayenne pepper, thyme and thyme.

Just note that the caloric content of crayfish cooked in this way is quite high. A hundred grams of the prepared dish contains 149 calories. First you need to do vegetables. They should be washed, peeled and cut into small cubes. To prepare the sauce in a preheated pan, place 25 ml of oil and add to it vegetables, bay leaves and thyme. The dishes are covered with a lid and left on a small fire until the carrots, celery and onions are ready.

Cancers are greased with melted butter, salt, pepper, water brandy, set fire to and add wine. In the same container, place the cooked vegetables, water and cook for ten minutes. After this, the crayfish is transferred to a plate and, without waiting until they cool, they pour a sauce on the basis of the broth in which they are cooked, and two egg yolks.

How are large crayfish prepared?

For one kilogram of arthropods you will need at least one and a half liters of water, a few peas of black pepper, a large bunch of dill and a half tablespoons of salt. Before the preparation of crayfish should be thoroughly rinsed. Do this preferably under the strong pressure of cold running water.

On the stove put a large pot, fill it with liquid and turn on the fire. After boiling water, peaches of black pepper, salt and dill are added there. And the latter does not need to be crushed. It is laid straight with whole branches, so that the ready-made meat of the cancer will acquire a pleasant, rich flavor.

After boiling water with spices, the arthropods are sent to the pan and cooked at maximum heat. On average, this process takes about half an hour. The degree of readiness can be judged by the shade of the cancerous shells. They should become bright red.

The finished dish is transferred to another container and poured with broth, in which it was cooked. Dill and salad leaves are often used as decorations. Those who want to understand what the caloric content of crayfish prepared according to this recipe will be useful to learn that in 100 grams of this dish contains about 97 calories. The boiled product can not be immediately removed from the broth. The meat must necessarily brew, then it will become softer.

It is strictly prohibited to cook dead crayfish. In the first hours after the death of arthropods, decomposition processes begin in their body. As a result, meat is filled with poisonous substances. Eating such a product is fraught with serious health problems.

Alternative option

This recipe will suit lovers of pickles that do not know what to do with the remaining brine. As a rule, it is simply poured out. And completely in vain, because it can be cooked a real delicacy. Beer with crayfish cooked in such an unusual way, will be a pleasant addition to a friendly sit-round. As for the calorie content of the dish prepared according to this recipe, it will be about 110 kcal, which is slightly higher than the average. This increase is due to the fact that it contains a fatty product such as sour cream.

To prepare this dish suitable live, actively stirring arthropods. When choosing it is preferable to give preference to large specimens that were caught before the moult season, since their meat will be much more nutritious and tastier. They need to be washed beforehand in running cold water and welded in a traditional way. After the shells of the crayfish change color and become bright red, the liquid in the pan should be poured out, and instead of it add cucumber brine. After waiting for the boiling of the contents of the dishes, it is necessary to send five tablespoons of sour cream. After eight minutes, ready-made crayfish can be moved into a deep dish. They are served to the table in a hot form and necessarily filled with brine, used for cooking.