Here are 5 dishes from field crab recommended by nutritionists, both delicious and help improve health.
Lunar New Year Crab Soup - Liever Mat, Blood Fed
Lentils are rich in vitamin K, soluble fiber, and antioxidants such as beta-carotene, which help reduce inflammation, support blood circulation, and improve blood vessel health.
Combined with copper crab rich in iron, zinc and protein, this soup is suitable for people with anemia, weakness and the elderly.
Medical effects: Reduce constipation, cool the liver, support the prevention of anorexia macularis.
Crab vermicelli - Supports digestion, reduces inflammation
Copper crab when cooked at room temperature helps retain calcium, phosphorus and essential amino acids such as lysine and threonine.
Crab stewed vermicelli broth contains healthy fats and natural digestive enzymes from crab, supporting the intestines to function effectively. If you limit fat and use brown rice noodles instead of white noodles, this dish is suitable for people who need to control their weight and blood fat.
Roasted crab tamarind - Anti-oxidant, good for the heart
Roasted field crab combines a mild sourness and characteristic fatty sweetness. Meat provides tartaric acid and natural polyphenols, which help reduce oxidative stress.
Omega-3 fatty acids from crab meat (though less than seafood but still significantly) contribute to reducing inflammation, protecting the heart and preventing atherosclerosis.
Pumpkin crab porridge - Boosts immunity
Crab porridge cooked with pumpkin is a nutritious, easy-to-digest dish, rich in vitamin A and zinc, two essential substances for the immune system and vision. According to the World Health Organization (WHO), zinc deficiency is a common cause of immune deficiency in the elderly and children.
State-fried field crab vermicelli with vegetables
Crab vermicelli stir-fried with vegetables such as carrots, sweet cabbage, onions is not only delicious but also a dish rich in protein but low in starch.
Green bean vermicelli has a low glycemic index (GI), suitable for people with diabetes or prediabetes.
Notes when using field crab
Do not eat raw or undercooked crabs: Can contain lung dysentery or bacteria that cause poisoning.
Avoid using crab for gout patients or kidney failure: The purine content in crab is high, which can increase uric acid.
Choose fresh crabs, avoid industrial crab that may contain antibiotic or chemical residue.
