Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value

Based on the meats used in Asian cuisine and the risks they can cause to an individual's health, such as pork, beef and game, depending on the region, it is of great value to analyze bullfrog meat as an alternative to these menus. since the literature considers it to be of excellent quality for health, especially for people who have some type of food allergy. Meat, in general, is not considered a primary food source of calcium, but a few studies with bullfrog meat have reported the presence of high levels of this mineral in this food. This bioavailability is similar to that of calcium present in milk and its derivatives, suggesting that bullfrog meat can be indicated as a food alternative to combat the lack of this mineral and also to prevent diseases such as osteoporosis, hypertension arterial disease, colon and stomach cancer, among other pathologies. Frog meat also has excellent gourmet characteristics, in addition to being considered a food alternative for nutritional therapy with increased immune system response. The present work aimed to present ways of introducing frog meat into Asian cuisine, aiming to expand its enjoyment, mainly by people with food allergies to proteins of animal origin, as well as offering a healthy diet with low cholesterol and, finally, develop menus that make full use of the bullfrog carcass, with gastronomic and therapeutic recipes.