Crab is a nutrient-rich food loved by many, but experts warn that certain parts should be removed before consumption to protect your health.

Crab is a popular seafood dish not only because of its delicious taste but also due to its high nutritional value. In every 100 grams of crab meat, there are approximately 59mg of calcium, 0.8mg of iron, 1.5g of fat, 19g of protein, along with various other vitamins.

Crab meat plays an important role in supporting eye health, boosting the immune system, and promoting a healthy heart.

According to nutrition experts, people are encouraged to eat crab at least two or three times a week to supplement essential minerals for the body. However, when eating crab, it’s important to remove the following parts:

Crab gills: Crabs live in water and have gills for respiration. These gills are soft, gray-colored tissues that resemble two eyebrows located right beneath the crab shell.
Gills are considered the dirtiest part of the crab, harboring many parasites. Eating crab without removing the gills may cause you to unintentionally ingest harmful pathogens, posing a risk to your health.

Crab intestines: The crab’s stomach is a small, triangular-shaped sac located inside its body. The intestine appears as a black line running from the stomach to the crab's underside.
It’s worth noting that crabs are omnivores, feeding on a variety of things including plants, small shrimp, fish, and decomposing matter. To ensure food safety, you should remove this part, as it can easily accumulate waste and toxins.

Crab "heart": The crab’s “heart” is hexagonal in shape, located in the middle of the shell and covered by a black membrane. According to traditional Chinese medicine, this is considered the "coldest" part of the crab and is best avoided.

In fact, the crab’s “heart” plays a role in blood circulation. While it doesn't contain parasites, its taste is often unappealing, and many people choose not to eat it.

People who should avoid eating crab include:

• Those suffering from colds, fevers, stomachaches, or diarrhea.

• Individuals with chronic gastritis, duodenal ulcers, cholecystitis, gallstones, or hepatitis should also limit their crab intake.

• People with coronary artery disease, high blood pressure, atherosclerosis, or high blood cholesterol should eat little to no crab, as crab roe contains a high level of cholesterol, which is harmful for such conditions.

• Those with weak digestive systems or who are highly sensitive should also exercise caution with this tempting dish.