How useful cancers during pregnancy?
Crayfish are arthropods inhabitants of the bottom of rivers, seas, ponds and lakes. Due to the richness of its chemical composition, they are a unique food product. Their meat can be called an inexhaustible source of vitamins B, PP, C, D, E, K, and phosphorus, magnesium, cobalt, iron, selenium, chromium and many other substances that are useful for pregnant and female body and developing in this fruit. Of harmful cholesterol in cancers is little, and organic acids and the iodine contained in them in sufficient quantity.
Cancer meat as a foodstuff is valued a high content of easily digestible protein and low in fat. 100 g of its weight accounts for only 15.5 g protein, 1 g fat and 1.2 g of carbohydrates. Calorie cancers is 76 kcal. Thus, if there are cancers in pregnancy, they will not cause abnormal weight gain.
The main share of meat has cancer in the neck, or the tail jointed. It takes about 1/5 of the total weight.
Delicate pink and white crab meat has a superb flavour and their beneficial properties. So, due to the balanced content of vitamins and minerals, it tones the body, improves metabolism and strengthens the immune system, which is so important during pregnancy. But if future mother suffers from diseases of the liver, thyroid, pancreas, kidney, heart or blood vessels, cancers will be for a special dietary treat. With regular use of crayfish in reasonable quantities they will be natural medication that stabilizes the digestive processes in the stomach.
In some cases, cancers are harmful for pregnant women?
Despite the usefulness and taste of crayfish to get involved in their excessive use during pregnancy is impossible, because cancer is a meat product-allergen. You should not eat crayfish and in case you are hypersensitive to their body.
Rules for selecting and cooking crayfish
When you select live crawfish you should pay attention to their mobility, as it is an indicator of the freshness of the product. If the crabs are purchased already cooked, their quality and freshness is determined by the tails. For example, if the tail tightly to the body, then cancer on the eve of the cooking was alive and fresh. But if the tail is extended straight, it tells that the cancer was cooked dead.
The crayfish is cooked not only in water. True connoisseurs of taste replace it with salted milk, white wine with herbs, kvass, beer and cucumber pickle.
If you can not cook the crawfish immediately, they should be placed in a glass dish and surround with ice cubes. In such conditions, they retain their nutritional quality within 48 hours. Keep the crawfish in aluminum cookware is not recommended, because it has all the beneficial elements are destroyed by sulfur contained in the river product in large quantity.
Cook the crayfish for long – from 25 to 50 minutes, depending on their size. Put them in salted water with sprigs of dill only when it comes to a boil. The willingness of cancers is defined by an orange-red color of their armor. Eat them hot and cold.