New Zealand blue abalone is famous for its delicious meat and unique color

New Zealand Abalone , also known by its Maori name "Pāua", is a seafood from the coast of New Zealand, known for its delicious meat and unique color. It is a type of snail with rich nutritional value and unique appearance.

The following are some characteristics and nutritional values of New Zealand blue abalone:

1. **Color:** The shell of New Zealand blue abalone presents beautiful blue-green, purple and pink colors, which is very eye-catching.

2. **Meat quality:** The meat of blue abalone is tender, soft and has a unique seafood taste, which is considered to be a high-end delicacy.

3. **Protein:** Blue abalone is rich in high-quality protein and is a high-quality protein source.

4. **Minerals:** Blue abalone is rich in minerals, especially iodine, zinc, selenium and copper, which play an important role in the normal function of the body.

5. **Omega-3 fatty acids:** Blue abalone is rich in Omega-3 fatty acids, which are good for heart health.

6. **Vitamin B12:** Vitamin B12 plays an important role in the normal function of the nervous system and the formation of red blood cells.

7. **Natural Antioxidants:** Blue abalone is rich in antioxidants that help protect cells from free radical damage.

Blue abalone is often made into a variety of delicious dishes, such as sashimi, stir-fries, soups and pies. In New Zealand, blue abalone is also widely used in culture and art, and its shells can be used to make jewelry, decorations and crafts. If you have the opportunity to taste New Zealand blue abalone, you can not only enjoy delicious seafood, but also appreciate its unique cultural value.