17/09/2015
5 Reasons why eating crab is good for you.
1. CRAB IS A GREAT SOURCE OF PROTEIN
Crab is one of the best possible dietary sources of protein available. It contains almost as much protein per 100 grams as meats without anywhere near the same levels of saturated fat, which is linked to an increased risk of heart disease.
The protein in crab is of high quality and, because of a lack of connective tissue, very digestible for people of all ages.
2. CRAB CONTAINS LONG-CHAIN OMEGA-3 FATTY ACIDS
Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids.
These help provide protection from heart disease and aid brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour.
And it’s not just any old Omega-3 – it’s the long chain variety. These are more beneficial to our health because they can be used immediately, unlike short-chain Omega-3 found in vegetables and oils; they need to be converted to the long chain form first which our bodies aren’t very good at.
100g of crab provides a third of the UK recommended weekly intake of Omega-3.
3. CRAB CONTAINS SELENIUM
All shellfish are a good source of Selenium but crab meat is particularly rich in it.
Selenium plays a key role in the human’s antioxidant defence system, preventing damage to cells and tissues.
Selenium also plays an important role in the function of the immune system, in thyroid hormone metabolism and synthesis in reproduction.
100g of crab meat provides 112% of the daily recommend value for men and 140% daily recommend value for women. Crab meat contains 3 times the amount of Selenium than cod and 12 times that of beef!
4. CRAB CONTAINS RIBOFLAVIN (VITAMIN B2)
As vitamins are water soluble, and therefore not stored in the body, they have to be obtained through our diet, such as through crab meat.
Riboflavin (Vitamin B2) is important in the production of steroids and red blood cells, the promotion of normal growth, and the maintenance of the skin, eyes and the nervous system.
Riboflavin also plays a role in iron absorption in the digestive tract and supports the activity of antioxidants.
And take note all you athletes and body builders: turnover of Riboflavin in the human body is thought to be related to energy expenditure, and therefore physically active peoples may have an increased requirement of Riboflavin in their diet.
5. CRAB CONTAINS COPPER AND PHOSPHORUS
Crab meat contains nearly 30 times the copper found in cod and 56 times that found in salmon, chicken and beef.
Even though iron usually gets the spotlight, copper is involved in the absorption, storage and metabolism of iron. It is important in the formation of red blood cells and keeps bones, blood vessels, nerves and the immune system healthy.
Phosphorus is after calcium the second most abundant mineral in the body. It is a principal mineral of bones and teeth and is therefore important in skeletal health and development.
Phosphorus is involved in most metabolic actions in the body, including kidney functioning, cell growth and the contraction of the heart muscle. It is also involved in converting food to energy.
100g of crab provides 62% of daily recommended value for adult men and women.
*source from salcombefinest.com
