Sea delicacies – dare you try them?

Seafood constitutes a source of nutrients. It provides a source of low-fat protein and delivers vitamins and minerals such as iodine, selenium, fluorine, iron, zinc, copper, and magnesium. Oysters are the richest source of zinc, which impacts not only the health of skin and nails, but also supports the immune system. Furthermore, they serve as a natural source of omega-3 fatty acids (EPA and DHA), which can assist in alleviating or preventing the symptoms of chronic diseases like atherosclerosis and hypertension.

Among the seafood, we distinguish cephalopods (squid and octopuses), crustaceans (crabs, lobsters, lobsters, and shrimps) as well as shellfish (oysters). Among freshwater animals, the most important are crayfish, land snails, and edible frogs. The thermal processing of seafood takes only a few minutes, and some, such as clams and oysters, can be eaten raw. Squid have a slightly rubbery consistency and are prepared in a batter, which is an interesting side dish. Lobsters resemble large shrimps and weigh between 1 and 8 kg. Lobsters, like crabs, change their color to bright red after cooking due to the release of large amounts of carotenoids. Clams should be tightly closed - only then are they fresh. Larger clams with hard shells are used for soups and dishes, smaller ones are eaten raw. In Poland, seafood is most often available frozen or canned. After defrosting, they should be prepared immediately to avoid bacterial growth.

100 grams of cooked crabs contains only 120 calories. They also contain all B vitamins, especially B3 and B6, but also vitamin A and E. The remainder is omega-3 fatty acids. Crabs are a rich source of vitamin B12, which is essential for the proper production of red blood cells and the breakdown of homocysteine, of which an elevated concentration is a risk indicator for asthma. They also contain 50 μg of selenium per 100 grams (100% RDA), making them a particularly important source of blood sugar. Selen has antioxidative properties. Latest scientific studies show that selenium in crabs is very well absorbed, and as its deficiency is a risk factor for heart-circulatory diseases, heart failure, type 2 diabetes, cognitive impairment, depression and cancer, crabs can play an outstanding role as a preventive food against these diseases. Crabs can be a unique source of astaxanthin - an antioxidant and anti-inflammatory carotenoid that supports the nervous system and the musculoskeletal system. In some animal studies, it has been shown that astaxanthin reduces the risk of developing colon cancer, diabetes, and atherosclerosis. However, it should be noted that crabs contain large amounts of cholesterol, so people with elevated cholesterol levels in the blood should limit their intake. In Polish culture, it is difficult to get used to seafood, especially to its delicate, slightly gel-like consistency. However, from time to time, it is worth preparing a dish of French or Mediterranean cuisine.