Shrimp Nutrition Facts
As the most popular seafood in the world, shrimp has great nutritional benefits, as an excellent source of selenium and vitamin D, iron, omega-3 fatty acids and low in saturated fats.
‘Shrimp’ is used interchangeably with ‘prawn’. Many people distinguish between the two on the basis of size. They both have exoskeletons and 10 legs but they do have biological differences.
Shrimp Facts:
• A shrimp’s heart is located on its head.
• Some types of shrimp can produce a faint light- they are luminescent.
• There are over 300 species of shrimp and they come in a variety of size and colors- gray, brown, yellow, pink and white.
• They can grow up to 9 inches but majority are much smaller and some can live as long as 6.5 years.
• They are swimmers rather than crawlers unlike lobsters: swimmerets on abdomens to move forward and tails to swim backward.
• Shrimp are not kosher and forbidden in Jewish cuisine but they are halal in some Islamic mazhabs and thus permitted in Islamic cuisine.
Shrimp Nutrition Facts and Health Benefits:
• Excellent source of selenium and protein, very good source ofvitamins B12 and D and a good source of iron, magnesium, phosphorus, zinc, copper and Omega-3 fatty acids.
• Cholesterol levels in shrimp are significantly lower than previously thought. Unsaturated fatty acids in shrimp encourage the formation of good cholesterol.
• Very low in fat and calories, great especially if you are weight conscious.
• As a good source of Omega-3, it may help prevent and control high blood pressure, hence reduce the risk of cardiovascular problems.
• Vitamin D in shrimp regulates the absorption of calcium and phosphorus, which are important for strong bones and teeth.
• Vitamin B12 is essential for brain functioning properly and for the formation of blood cells.
• Selenium neutralizes the harmful effects of free radicals and may protect you from cancers and other degenerative diseases.
• High content of tyrptophan amino acid in shrimps can help you with relaxation, restfulness and sleep. Deficiency of tyrptophan may lead to low levels of serotonin.
• Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
Shrimp Selection and Storage:
• Shrimp are highly perishable, buy shrimp that have a mild saltwater smell and not of ammonia, saltwater smell is a good indicator of freshness.
• Do not buy shrimp with rings or with black spots or shrimp that has been peeled before freezing.
• Eat fresh shrimp within 24 hours of purchase. It may be best to buy frozen shrimp as it does not take long to defrost.
• Cooked or raw shrimp can be frozen but freezing raw maintains the flavor better.
• Do not defrost it in room temperature or microwave as this may reduce the shrimp nutrition value.
Return from Shrimp Nutrition Value to Glycemic Index home page
Or take me back to Omega-3 Fatty Acid page
References
Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.
Shrimp Nutrition : http://whfoods.com/ genpage.php?tname= foodspice& dbid=107.
Margen S and the Editor, Univ of California at Berkley Wellness Letter. The Wellness Encyclopedia of food and nutrition. New York: Health Letter Associates 1992.
Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
http://health.learninginfo.org/shrimp-nutrition.htm.
Shrimp: http://en.wikipedia.org/wiki/Shrimp.
Health Benefits of Shrimp: http://hubpages.com/hub/Health-Benefits-of-Shrimp.
