When eating crabs in autumn, four parts should not be eaten

　　Crabs are popular not only because of their delicious taste, but more importantly because of the nutrients they contain which are very beneficial to the human body. Traditional Chinese medicine believes that crabs have medicinal value. "Suixiju Diet Spectrum" records that "it can replenish bone marrow, nourish liver yin, replenish gastric juice, nourish muscles and activate blood circulation." In addition, crabs are rich in protein. Protein is the material basis for human growth and development. There are 20 main amino acids in protein, and there are more than 10 in crabs. Sea crabs, on the other hand, grow in seawater and contain more minerals such as potassium, phosphorus, and calcium.

　　The difference in taste between river crabs and sea crabs is mainly caused by different growth environments, and there is not much difference in nutrition. But the crab roe of river crab is more delicious; while the meat of sea crab is more chewy.

　　When choosing river crabs, you should pay attention to: first, the crab shell is bright; second, the navel is protruding and triangular, which is usually full of fat; third, turn the crab body. If it can turn back quickly, it means it is fresh and can be stored for a period of time after purchase. The fourth is to choose river crabs with more hair on the crab claws, which will have fatter meat.

　　When eating crabs, throw away the four parts. The first is the stomach, which is the triangular-like bony packet in the center of the front edge of the back shell; the second is the intestine, which is the black line from the crab stomach to the crab umbilicus; the third is the heart, which is the small hexagonal piece under the crab roe; and the fourth is the gills, which are the two rows of soft eyebrow-shaped things that grow on the crab's abdomen. These parts are dirty, have no edible value, and may even cause food poisoning.