Jellyfish is mainly compos of water and protein. Most of the protein from jellyfish is collagen. Consumption is popular in Asian countries, especially China and Japan. Having a chewy and crispy texture, also has good nutritional value, i.e. high in protein, low in energy and fat. And contains many minerals, such as calcium, phosphorus, iodine, iron, and vitamins.
In addition, jellyfish also has medicinal properties. It is believe that eating can help treat arthritis, high blood pressure, back pain, blisters, asthma, constipation, and soften the skin. Are rich in protein, antioxidants and certain minerals such as calcium, magnesium and phosphorus, which are beneficial to the body.
Jellyfish contain omega-3 and omega-6 polyphenols, which help reduce the risk of cardiovascular disease เล่น UFABET ผ่านมือถือ สะดวกทุกที่ ทุกเวลา. In particular, polyphenols have the effect of promoting brain function and preventing certain chronic diseases, including cardiovascular disease, type 2 diabetes and cancer. There are many types, but not all are edible. Jellyfish use for food are not poisonous.
However, caution should be exercise when eating them because there is a risk of allergic reactions and anaphylactic shock. If you have never eat before, you should eat small amounts at first and, if you do not have any allergic reactions, increase the amount to avoid the risk of an allergic reaction. When eating, observe food safety rules: eat only properly processed jellyfish. Do not eat fresh. Do not feed to children.
Jellyfish left outdoors will quickly rot, so you need to be careful to identify them through color and smell. Also, avoid eating too much milk to avoid excess aluminum, a substance that is creat when jellyfish are process with alum. Excessive aluminum intake can lead to Alzheimer’s disease and inflammatory bowel disease.
Finally, some groups of people should not eat jellyfish, including children under 8 years old, people who are allergic to seafood, people who have just recovered from an illness, people who are weak, and people who have food poisoning.