What are the nutritional value and禁忌 of clam meat?

Clam meat has nutritional benefits such as providing high-quality protein, supplying various minerals, being rich in B-complex vitamins, containing unsaturated fatty acids, and offering dietary fiber. However, there are also precautions: those with spleen and stomach deficiency-cold should consume it cautiously; gout patients should avoid it entirely; individuals with allergic constitutions should be cautious; undercooked clams must not be eaten; and people with skin conditions should consume it cautiously. Clam meat should be consumed appropriately to maximize its health benefits. If abdominal pain, rash, or joint pain occurs after consumption, prompt medical attention is recommended.

I. Nutritional Benefits of Clam Meat

1. High-Quality Protein Source: Clam meat is rich in high-quality protein with an amino acid profile close to human requirements, making it easily absorbed and utilized by the body. It supports tissue repair and is suitable for individuals needing extra protein, such as fitness enthusiasts and those recovering from surgery.

2. Rich in Essential Minerals: Clam meat contains abundant minerals including iron, zinc, calcium, and phosphorus. Iron helps prevent iron-deficiency anemia, zinc boosts immune function, while calcium and phosphorus support bone health, collectively meeting the body's demand for multiple trace elements.

3. Abundant in B-Complex Vitamins: Clam meat contains B-complex vitamins such as B1, B2, and B12. Vitamin B1 plays a role in energy metabolism, B2 helps maintain healthy skin and mucous membranes, and B12 supports proper nervous system function, all contributing to normal physiological processes.

4. Contains Unsaturated Fatty Acids: Clam meat includes unsaturated fatty acids like EPA and DHA, which help regulate blood lipid levels, reduce the risk of cardiovascular diseases, and support brain health, making it beneficial for individuals concerned about heart and cognitive health.

5. Provides Dietary Fiber: Clam meat contains a small amount of dietary fiber that promotes intestinal motility, improves constipation, helps maintain a balanced gut microbiome, and supports digestive system function, making it suitable for individuals experiencing mild constipation.

II. Precautions and Contraindications

1. Caution for Spleen and Stomach Deficiency-Cold: Clam meat is considered cold in nature. Individuals with spleen and stomach deficiency-cold may experience worsened internal coldness after consumption, leading to symptoms such as abdominal pain, diarrhea, and poor appetite. These individuals should avoid or strictly limit intake.

2. Avoidance for Gout Patients: Clam meat is high in purines. Consumption can sharply increase uric acid levels in the body, potentially triggering acute gout attacks. People with gout or hyperuricemia should strictly avoid eating clam meat.

3. Caution for Allergic Individuals: The proteins in clam meat may act as allergens. Individuals with allergies may develop symptoms such as skin itching, rashes, or difficulty breathing after consumption. First-time eaters should try a small amount to test tolerance.

4. Do Not Eat Undercooked Clams: Raw or undercooked clams may carry bacteria or parasites such as *Vibrio parahaemolyticus* or liver flukes, which can cause food poisoning or parasitic infections. Clams must be thoroughly cooked before consumption.

5. Caution for Skin Disease Patients: Clam meat is considered a "trigger food" (fa wu) in traditional Chinese medicine. Some individuals with skin conditions such as eczema or urticaria may experience aggravated rashes or itching after eating clams and should consume it cautiously.

When purchasing clams, choose live, fresh specimens and soak them in clean water before cooking to remove sand. During cooking, pair clams with warming ingredients such as ginger or perilla leaf to counteract their cold nature. Limit portion sizes to 50–100 grams per serving to avoid overburdening the body.