Will eating jellyfish make you fat?

Jellyfish is a common seafood that contains a large amount of gelatin in its body. Jellyfish are usually blue in color and their tentacles are milky white. Jellyfish are widely distributed in my country's waters. Large quantities of jellyfish are available on the market every day in August and September. They can be eaten or used as medicine. Haizhe is extremely rich in high-quality protein, and also contains iodine and calcium. Traditional Chinese medicine believes that jellyfish can resolve phlegm, soften hard masses, clear away heat and detoxify. Jellyfish soup contains little fat, so you won’t get fat by eating jellyfish.

As for how to eat it, since jellyfish is mild in nature and rich in nutrients, it is basically suitable for people of all ages and there is nothing to worry about. Patients with excessive phlegm, asthma, headache, rheumatoid arthritis, hypertension, ulcer disease, and dry stool are more suitable to eat more jellyfish. There are many ways to cook jellyfish, such as boiling, stir-frying, blanching in water, boiling in oil, etc. It can also be cut into shreds and served cold. Cold jellyfish shreds are better and are crispy and refreshing. But be careful when eating fresh jellyfish. Fresh jellyfish is poisonous and must be pickled with salt and alum, soaked to remove the poison, and the water filtered out before cooking.

Jellyfish is edible, has a crisp taste and is extremely nutritious. Every 1000 grams of jellyfish contains 650 grams of water, 123 grams of protein, 1 gram of fat, 40 grams of carbohydrates, 187 grams of ash, 1820 milligrams of calcium, trace amounts of phosphorus, 95 milligrams of iron, 0.1 milligrams of thiamine, 0.4 milligrams of riboflavin, 2 milligrams of niacin, 1 milligram of vitamin B10, 0.4 milligrams of vitamin B20, and 2 milligrams of niacin. Each kilogram of dried jellyfish contains 13,200 micrograms of iodine.

It is generally believed that the longer the jellyfish grows, the better its taste and quality. Jellyfish tastes soft but slightly crispy, and the flesh is very tender. What we buy in the market is often the jellyfish skin, which can be kept for about two days after we bring it home. It should be noted that due to the hot weather in coastal areas, preservatives are often added to jellyfish in order to extend the shelf life of jellyfish.