[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-he-xie":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},17.5,2.6,2.3,0,"淡水蟹类，秋季最为肥美。",[10,13,16],{"title":11,"content":12},"与海蟹营养相近","每100克河蟹含蛋白质17.5克、脂肪2.6克、热量103千卡，营养构成与海蟹和螃蟹极为接近。河蟹以中华绒螯蟹（大闸蟹）最为著名，秋季蟹黄饱满、肉质鲜甜，是淡水水产中的顶级时令美味。",{"title":14,"content":15},"蟹黄蟹膏是营养精华","河蟹的蟹黄（肝胰腺和卵巢）和蟹膏（精巢）是整蟹的精华所在，富含卵磷脂、不饱和脂肪酸和脂溶性维生素A和E。虽然蟹黄蟹膏的胆固醇含量较高，但其独特的风味和浓郁口感是季节性美食体验的重要部分。",{"title":17,"content":18},"清蒸低脂保留蛋白17.5g热量103千卡","河蟹最经典的做法是清蒸——绑好蟹脚、肚皮朝上大火蒸12-15分钟，蟹壳变红即可。搭配姜丝陈醋蘸食，姜醋既能提鲜又有助消寒。每年9-11月是品蟹黄金季节，一次建议食用1-2只，佐以温热的姜茶。"]