The crayfish is a common delicacy. Its meat is very tender, and its nutritional value is also very high. Many people think that crayfish is a type of seafood, but in fact, crayfish is not seafood. It is a common freshwater shrimp, so people with sensitive skin do not need to worry about eating it in their daily life.

The crayfish is a type of river shrimp and does not belong to seafood.

One: The crayfish (scientific name: Procambarus clarkii), also known as the Clark’s crawfish, red claw shrimp, and freshwater crayfish, resembles a shrimp but has a hard shell.

Two: The crayfish is an omnivorous animal. In terms of dietary habits, crayfish tend to eat mud at the bottom of rivers and also prefer to eat dead small fish or other aquatic organisms.

Three: The crayfish has a high protein content, soft and tender meat, easy to digest, and is an excellent food for people with weak bodies and those who need to recover after illness; the meat of the crayfish is also rich in magnesium, zinc, iodine, selenium, and other nutrients. Magnesium plays an important regulatory role in heart function, can protect the cardiovascular system, reduce cholesterol levels in the blood, prevent atherosclerosis, and at the same time, it can dilate the coronary arteries, which is beneficial for the prevention of hypertension and myocardial infarction.