Nutritional value and efficacy of Misgurnus anguillicaudatus

   Loach is not only a traditional delicious food in China, but also a traditional export product to earn foreign exchange. Cooking with Loach not only tastes delicious, but also has high nutrition and health functions. with the gradual recognition of the nourishing and health care value of Loach, the market sales of Loach are also increasing year by year, and the number of restaurants characterized by Loach is gradually increasing. this forms a huge contrast with the increasingly depleted wild resources.

It provides a good opportunity for the development of artificial breeding.

The picture shows: Loach hot pot

   is a famous aquatic product with high protein and low fat. Its tender meat, delicious meat, rich nutrition, known as ginseng in the water, the edible part of mud fish accounts for about 90% of the whole fish body, higher than the general freshwater fish, so Loach has long been eaten by people, especially in South Korea and Japan, people prefer to eat Loach. It is determined that every 100g Loach contains 22.6g of protein, 2.9g of fat, 2.5g of sugar, 1.6g of ash, 5.1mg of calcium, 2.9mg of iron, 4912 kilojoules of calories (1174 kcal) and a variety of vitamins. Loach also contains more unsaturated fatty acids.

   Misgurnus anguillicaudatus is one of the economic fish with high protein and low fat because of its delicate meat, delicious taste and high nutritional value. Among the people, there is a saying that "turtledoves in the sky and Loach in the water", which also reflects the Chinese people's understanding of the nutrition and health care function of mud. Roast Loach, stewed Loach, Loach drill tofu and other famous dishes, are unique delicacies. Loach hot pot in Sichuan is sought after by many diners, and many restaurants have to go out of business because of insufficient supply. Loach is also a common tonic.

Known as "ginseng in the water", it is a good tonic for children, pregnant women, lactating women and patients with malnutrition, post-illness, neurasthenia and recovery after operation.

   puree is also a kind of food that Koreans often eat in their daily life.

Its function of fitness and nourishment has been widely recognized by South Koreans. There are many mud soup restaurants in South Korea, and the common cooking method in mud fish restaurants is to make Loach soup, which is also the most popular one of the three major nourishing soups in South Korea. Therefore, South Korea imports thousands to tens of thousands of tons of fresh Loach from China every year.

   has high nutritional value and special pharmacodynamic function. Its nature is sweet and flat. Li Shizhen said in the Compendium of Materia Medica that Loach has the effect of "warming and tonifying qi".

According to the records of relevant books on traditional Chinese medicine, there are more than a dozen secret prescriptions, folk prescriptions and folk prescriptions for treating Loach. Generally speaking, Loach meat has a certain effect on the treatment of hepatitis, malnutrition, night sweats in children, senile diabetes, dysentery, hemorrhoids, skin itching, finger furuncle, ascites, impotence and breast pain. There is also a magic treatment of "swallowing Loach alive to treat hepatitis B and liver cirrhosis" in folk circulation.

   recommended articles:

Measures for temporary Culture of    Loach in cement Pond after coming out of the Pond

Different eating methods of ginseng in Loach water in    summer

The management of water quality should be strengthened in raising Loach when    is in full bloom in spring.

Disease prevention and control of Loach should be strengthened after the beginning of spring in   

   Liaoning Panjin marches into "the first city of Loach industry in China"