Jellyfish are soft-bodied mollusks, a rich source of food from the sea, and can be easily processed into a delicious dish loved by many people.
Jellyfish are abundant in Vietnam and have high nutritional value. In 100g of jellyfish there are 12,3g of protein, 0,1g of fat, 3,9g of sugar, 182mg of calcium, 9,5mg of iron, 132mg of iodine.
Jellyfish is rich in protein, rich in antioxidants, especially jellyfish contains omega 3 and omega 6, and pholyphenol, which helps reduce the risk of cardiovascular disease. In particular, pholyphenol has the effect of promoting brain function, preventing a number of chronic diseases including cardiovascular disease, type 2 diabetes and cancer.
Notes when eating jellyfish
There are many different types of jellyfish, but not all are edible. Jellyfish used as food are not poisonous. However, if jellyfish is not processed properly, it will cause poisoning for users. You also need to be careful when eating because it can cause allergies and anaphylactic shock that can affect your health.
If you have never eaten jellyfish, you should only eat a small amount at first. If you don't see any reaction, then eat more to prevent the possibility of an allergy. When eating, you need to ensure food safety rules, only eat jellyfish that have been properly processed, do not eat fresh jellyfish.
Jellyfish is delicious but children under 8 years old should not eat it.
To ensure community health and prevent summer food poisoning caused by jellyfish, the Department of Food Safety recommends that people do not use fresh (unprocessed) jellyfish as food or raw salads. , especially do not use jellyfish (including processed jellyfish) as food for children, only use properly processed jellyfish.
The process of processing fresh jellyfish must be soaked through 3 times in salt water and alum, when the jellyfish meat turns light red or light yellow, it can be used for food processing.
You should not eat too much jellyfish to avoid the risk of excess aluminum in the body, because when preparing jellyfish, many people can use alum to soak it. This is a chemical compound commonly known as aluminum potassium sulfate, sometimes used as an additive to preserve foods.
Although it is allowed to be used in food, if eaten in large quantities, the aluminum content is too high, which can lead to Alzheimer's disease and inflammatory bowel disease.
Who should not eat jellyfish?
Although it is a nutritious, cool and healthy dish, the following groups of people need to be careful when eating even processed or cooked jellyfish, specifically:
– People with a history of seafood allergy
- Newly ill person
- People who are physically weak
- People with previous history of food poisoning.
In particular, children under 8 years old should not eat jellyfish because their immune systems are weak and the risk of allergies or food poisoning is also higher.
