Like all fish and crustaceans, shrimp is particularly rich in proteins and fatty acids beneficial to health. It also offers good levels of vitamins of group B, minerals and trace elements. Shrimp provides proteins of high nutritional value.
Its lipids have a majority of monounsaturated fatty acids and polyunsaturated whose protective effects on health are widely recognized.
It is an excellent source of B vitamins, including B12 and B3. A 100 g portion covers over 60% of the recommended daily nutritional intake for an adult for vitamin B12; and over 45% of the recommended intake for vitamin B3.
It also brings the vitamin A, of the pro-vitamin A, and vitamin E.
Shrimp has significant concentrations of minerals and trace elements, including selenium, iron, phosphorus, zinc, copper, iodine and magnesium. A 100-gram portion accounts for more than half of the recommended daily nutritional intake for an adult for selenium; over 40% of the recommended intake of iron; and nearly 20% of the recommended daily intake of phosphorus.
It contains two substances to which specific antioxidant properties are attributed:
-The coenzyme Q10 (CoQ10), a compound that is structurally similar to vitamin K;
– The astaxanthin, a pigment of the family of carotenoids.
What are its benefits
Crustaceans emerge as one of the best sources of protein they contain all nine amino acids essential to our body. These proteins play a key role in the formation of digestive enzymes, hormones, and tissues, such as skin and bones.
Shrimp contains the eicosapentaenoic acid and the docosahexaenoic acid, two fatty acids of the family of Omega 3, have protective effects on the cardiovascular system.
As part of a varied and balanced diet, regular consumption of shrimp – such as fish and seafood – would reduce the risk of death from cardiovascular disease.
These omega 3 would also have anti-inflammatory effects, useful in treating conditions such as asthma, rheumatoid arthritis, psoriasis and inflammatory bowel disease. They also contribute to the prevention of mood disorders such as depression.
Docosahexaenoic acid is involved in the development and functioning of the brain, and maintenance of cognitive function and vision.
Myth on shrimp and cholesterol
Myth: shrimp should be avoided because its consumption increase cholesterol.
Reality: although shrimp is high in cholesterol, it is low in saturated fat. Shrimp contains less saturated fat than tofu! Too much intake of dietary cholesterol may contribute to the development of atherosclerosis. However, shrimp role in increasing blood cholesterol levels would be minor compared to saturated fats and trans fats. Therefore, it is useless to banish shrimp from a diet. It is an excellent choice for healthy people. On the other hand, people who have difficulty maintaining their low cholesterol should consume it in moderation.