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The Nutritional Value of Crayfish

May 24, 2025 Source: Cainiu Health
Dr. Yu Yongchao
Introduction
Crayfish is rich in high-quality protein, which is easily absorbed and utilized by the human body, providing energy and supporting muscle repair and growth. Moderate consumption of crayfish can meet daily protein requirements, enhance immune function, and maintain normal metabolic functions in the body. Crayfish contains various vitamins, including vitamin A and the B-complex vitamins. Vitamin A helps protect vision and maintain the health of epithelial tissues.

The nutritional benefits of crawfish generally include high-quality protein, vitamins, minerals, unsaturated fatty acids, and astaxanthin.

1. High-Quality Protein: Crawfish are rich in high-quality protein that is easily absorbed and utilized by the human body, providing energy and aiding in muscle repair and growth. Moderate consumption of crawfish can fulfill daily protein requirements, enhance immune function, and maintain normal metabolic functions.

2. Vitamins: Crawfish contain various vitamins such as vitamin A and the B-complex vitamins. Vitamin A protects vision and maintains healthy epithelial tissues, while B-complex vitamins participate in energy metabolism, promote normal nervous system function, and have positive effects on maintaining healthy skin and alleviating fatigue.

3. Minerals: Crawfish are rich in minerals such as calcium, magnesium, and potassium. Calcium is an essential component of bones and teeth, helping to strengthen bone density; magnesium participates in various enzymatic reactions in the body and maintains normal heart rhythm; potassium regulates the body's water balance and promotes normal muscle contractions.

4. Unsaturated Fatty Acids: Crawfish contain a certain amount of unsaturated fatty acids, which help lower cholesterol levels in the blood, protect cardiovascular health. Moderate intake can improve lipid metabolism, reduce the risk of atherosclerosis, and aid in the prevention of cardiovascular diseases.

5. Astaxanthin: Crawfish contain astaxanthin, a potent antioxidant that can eliminate free radicals in the body, delay cellular aging, reduce oxidative stress damage, and assist in improving skin condition and enhancing the body's anti-inflammatory capabilities.

In daily life, it is advisable to maintain a light diet and avoid consuming spicy and stimulating foods such as garlic, spicy hot pot, and mustard. Adequate rest should also be ensured, and excessive fatigue should be avoided to prevent adverse effects on overall health.

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Lobster poisoning is mostly caused by spoiled ingredients, undercooking, or improper cleaning. To alleviate symptoms, follow these principles: stop consuming the food immediately and induce vomiting, replenish fluids to promote excretion, treat gastrointestinal discomfort symptomatically, maintain a light diet to aid recovery, and closely monitor changes in the condition. To prevent lobster poisoning, select fresh live lobsters, thoroughly clean the intestinal tract before cooking, and ensure they are fully cooked at high temperatures.
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What is the yellow substance inside a crawfish's head, and is it edible?
The hepatopancreas is the digestive organ of the crayfish, responsible for metabolism and toxin storage. It can easily accumulate heavy metals, bacteria, and other harmful substances, which may be difficult to completely remove even with high-temperature cooking. Consumption may cause adverse effects on the body. Although the gonads contain certain nutrients, they are mixed together with the hepatopancreas and are difficult to accurately distinguish, increasing the risk of inadvertently ingesting harmful substances.
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Can patients with hyperthyroidism eat crawfish?
Patients with hyperthyroidism can eat crayfish, but it is not recommended to consume them in large quantities. Although crayfish are nutritious, patients should still eat them in moderation to avoid excessive intake that may lead to indigestion or other health problems. Patients should choose light and healthy cooking methods, such as steaming or garlic-flavored preparations, and avoid cooking methods with heavy oil, excessive salt, or strong spices such as chili peppers.
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Can crayfish and lychee be eaten together?
Crayfish is rich in protein, calcium, iron, and other nutrients, while longan contains vitamin C, glucose, and other components. Consuming these two foods together can enhance nutritional intake. As long as the crayfish is thoroughly cleaned, fully cooked, confirmed fresh, and consumed in appropriate quantities, most healthy individuals will not experience adverse reactions and can benefit from the diverse nutrients they provide.
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Can I eat crayfish after eating Chinese bayberry?
Waxberries contain vitamin C, fruit acids, and dietary fiber, while small lobsters are rich in high-quality protein and minerals such as calcium and zinc. When appropriately combined, the fruit acids in waxberries can aid in the digestion of protein from small lobsters, dietary fiber promotes intestinal motility, and vitamin C works synergistically with minerals to replenish the body's nutritional needs. It is advisable to wait 1–2 hours after eating waxberries before consuming small lobsters.
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How long after a crawfish dies is it unsafe to eat?
Under normal circumstances, it is not recommended to consume crayfish that have been dead for more than 2 hours. During hot summer weather, if the crayfish died naturally, bacteria in its body will begin to multiply rapidly within 2 hours after death, decomposing the crayfish's proteins and producing toxic and harmful substances such as histamine. Consumption may lead to food poisoning symptoms including nausea, vomiting, abdominal pain, and diarrhea.
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What should not be eaten with small lobsters (crayfish)?
Crayfish has a high purine content, while beer and carbonated beverages contain both purines and fructose. Consuming them together accelerates uric acid synthesis and may easily trigger gout (redness, swelling, heat, and pain in the joints). Alcohol also inhibits uric acid excretion, increasing the burden on the kidneys. Individuals with high uric acid levels should be especially cautious and are advised to substitute beverages with plain water or tea. Crayfish contains protein and calcium, while fruits such as grapes, pomegranates, and persimmons are rich in tannic acid.
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What should not be eaten with crayfish?
Crayfish is rich in purines, and beer not only contains purines but also contains malt components that accelerate uric acid synthesis. Consuming both together can easily elevate blood uric acid levels and trigger gout, especially posing a significant risk to individuals with high uric acid levels. Alcohol also inhibits uric acid excretion, increasing the burden on the kidneys; it is recommended to substitute with tea. Grapes contain large amounts of tannic acid, which can combine with proteins in crayfish to form tannic acid-protein complexes that are difficult to digest.
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