It is possible to eat crayfish during pregnancy in the absence of allergic reactions to seafood and individual intolerance of the body to their meat. In general, cancers are considered a useful product for pregnant women, since they are rich in many nutrients, vitamins and minerals necessary for the full development of the fetus and maintaining the mother's body in a healthy state.
How beneficial are cancers during pregnancy?
Crayfish are arthropods that inhabit the bottom of rivers, seas, ponds and lakes. Due to the richness of their chemical composition, they are a unique food product. Their meat can be called an inexhaustible source of vitamins of group B, PP, C, D, E, K, as well as phosphorus, magnesium, cobalt, iron, selenium, chromium and many other substances useful during pregnancy and the female body, and the fetus developing in it … There is practically no harmful cholesterol in cancers, and organic acids and iodine are contained in them in sufficient quantities.
Cancer meat as a food product is valued for its high content of easily digestible protein and a small amount of fat. 100 g of its weight accounts for only 15.5 g of proteins, 1 g of fat and 1.2 g of carbohydrates. The calorie content of crayfish is 76 kcal. Thus, if there are cancers during pregnancy, they will not cause pathological weight gain.
The main share of cancerous meat falls on the neck, or the tail of the articulate. In it, it takes about 1/5 of the total weight.
Delicate pink and white crayfish meat is distinguished by its excellent taste and its beneficial properties. So, due to the balanced content of vitamins and minerals, it increases the tone of the body, improves metabolism and strengthens the immune system, which is so important during pregnancy. And if the expectant mother suffers from diseases of the liver, thyroid and pancreas, kidneys, heart or blood vessels, cancers will become a special dietary delicacy for her. With regular consumption of crayfish in reasonable amounts, they will become a natural medicine that stabilizes the digestive processes in the stomach.
When are cancers harmful to pregnant women?
Despite all the usefulness and taste of crayfish, it is impossible to get carried away with their excessive use during pregnancy, since cancer meat is an allergen product. You should not eat crayfish and in case of individual intolerance to their body.
Rules for the selection and preparation of crayfish
When choosing live crayfish, you should pay attention to their mobility, as it is an indicator of the freshness of the product. If crayfish are bought already cooked, their quality and freshness are determined by the tails. For example, if the tail is tightly pressed to the body, it means that the cancer was alive and fresh on the eve of cooking. But if the tail is stretched out straight, it means that the cancer was boiled dead.
Crayfish are cooked not only in water. True connoisseurs of their taste replace it with salted milk, white wine with spices, kvass, beer and cucumber pickle.
If it is not possible to cook crayfish right away, they should be placed in a glass dish and covered with ice cubes. In such conditions, they will retain their nutritional qualities for 48 hours. It is not recommended to keep crayfish in aluminum dishes, since all useful elements in it will be destroyed due to the sulfur contained in the river product in large quantities.
Boil crayfish for a short time - from 25 to 50 minutes, depending on their size. They are put in salted water with dill sprigs only when it boils. The readiness of crayfish is determined by the orange-red color of their shell. They are eaten both hot and cold.
