Bella Adams
Shrimps are crustaceans from the order of decapods (Decapoda). Widely distributed in the seas of the whole world, many species have mastered fresh waters. The size of adults of different representatives varies from 2 to 30 cm.
They are usually sold sorted simply by size. The bigger they are, the more expensive they are. Small, only 3-7 cm in length, and inexpensive including deep-sea shrimp.
First of all, if the head of the shrimp is black, then the shrimp is bad. If there are white stripes on the shrimp, it means that it has frozen somewhere, and you can’t take it either. If the shell is dry, then the shrimp is old.
An ideal shrimp should be slightly moist, without white spots, and of a pleasant color.
Black spots and black rings on the legs mean that the shrimp is old or spoiled. If you fry such shrimp in a pan, it will fall apart into porridge. If there are yellow spots or bumps on the shrimp, it means that they tried to get rid of black spots with a chemical solution. If there are dry white spots on the shrimp, it means that it is over-frozen.
Calorie content of shrimp
Shrimp is an excellent dietary product, 100 g of which contains 97 kcal. Due to their high protein content and low-fat content, they satiate hunger well without adding extra pounds to the figure.
100 g of boiled shrimp – 95 kcal. The calorie content of shrimp fried in breading is quite high – 242 kcal per 100 g. In large quantities, this dish can provoke the appearance of excess weight. An alternative option for cooking delicious, healthy, and low-calorie shrimp is steaming. 100 g of such a dish contains only 99 kcal.
Nutritional value in 100 grams:
Proteins – 22 g, fats – 1 g, carbohydrates – 1 g, water – 80 g, calorie content – 97 kcal.
Shrimp is a product very rich in protein. Accordingly, they contain all essential amino acids. Shrimp also contains a large amount of iodine, which is necessary for the production of thyroid hormones. And also, they have all fat-soluble vitamins (K, A, E, D).
Shrimp contains vitamin C (ascorbic acid), B1 (thiamine), B2 (riboflavin), B9 (folic acid), PP (niacin) and beta-carotene.
Other useful substances in the composition of this seafood: are iron (19% of the daily norm), copper (11%), magnesium and zinc (11% each), phosphorus (17%), and selenium (64%). Shrimp is a good source of vitamin D. 100 g of boiled shrimp contains 32% of the recommended daily intake of this vital food component. Vitamin D helps the body absorb calcium, as well as regulate the levels of calcium and phosphorus in the bloodstream. Do not forget about useful fatty acids: one serving of shrimp will provide 15% of the daily norm of omega-3 consumption.
Shrimps contain calcium, which is useful for the work of the thyroid gland, the immune system, blood formation, kidney work, and building the muscle system and bone tissue. Potassium is indispensable for the cardiovascular system. Zinc affects the synthesis of hormones, and improves the condition of the skin and nails. Sulfur is also important for skin, hair, and nails, regulates the functions of sweat and sebaceous glands, increases immunity, reduces allergic reactions, promotes the construction of connective tissue, including the valvular apparatus of the heart, membranes of venous and arterial vessels, and joint surfaces.
Zinc and selenium, contained in large quantities in shrimp, enhance the sexual function of men, and fatty amino acids are directly involved in the biosynthesis of testosterone, the main male hormone. That is why shrimp is an aphrodisiac.
Harmful effects of shrimp
The fact is that, in addition, to the use of substances, they contain both ballast and frankly harmful substances. Cholesterol belongs to the first, according to the level of which this sea inhabitant is a record holder among seafood. With excessive consumption, the benefits of shrimp can very easily turn to harm – cholesterol plaques on the inner surface of blood vessels and all related negative factors. Harmful and even dangerous substances that can be contained in shrimp meat include salts of heavy metals, which, unfortunately, are increasing in seas every year.
