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Crocodile, Mythical Meat On The Palate

Is crocodile edible? This question is rhetorical to some people as the monster of the sea has not a handful of myths around it. No thanks to its ferociousness.  To think of harvesting a crocodile and preparing into a delicacy requires the courage of a great hunter and culinary skills. 

Its tough, scaly skin and sharp incisors would make you imagine that crocodile is hardly palatable. However, this nutritionally rich meat tastes like a cross between chicken and crab grub. Although it’s only served at a few dining establishments in Singapore, raw crocodile meat is readily available at many supermarkets.

According to the Health Promotion Board, a 100g serving of stewed crocodile meat contains 46g of protein. The nutrient content of a similar serving of stewed, boneless chicken is only 25g. This makes croc grub a treasure chest of the muscle-building nutrient.

Croc meat contains less fat than chicken. Only 11g of fat is served on your dish of stewed crocodile meat, of which 4g is saturated fat. By comparison, a serving of lean, baked chicken contains 16g of fat, with 5g of the bad kind.

Apart from being rich in protein, crocodile meat contains a considerably lower amount of cholesterol. This heart-friendly grub only has 23mg of cholesterol per serving – way below our recommended daily allowance of 300mg

TCM practitioners classify crocodile meat as “heaty” food, which warms up your body. It’s believed to be able to cure colds as well as asthma. However, before you rush to the nearest zi char stall, no studies have proven this claim.

Stewing it with herbs and spices usually enhances the delicate flavour of croc crunch. Some stalls that serve this delicacy stir-fry the meat with spring onions. To get the best nutritional value from it, grill it with as little oil as possible.

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