The nutritional value of shrimp

Shrimp, a kind of food. Use live shrimp as the raw material, wash the shrimp body with clean water, remove the shrimp head, shrimp tail and shrimp shell. Shelled shrimp meat is shrimp. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest, suitable for both young and old.

1. Shrimp is rich in nutrients, containing several times to several tens of times more protein than fish, eggs, and milk; it is also rich in minerals such as potassium, iodine, magnesium, and phosphorus, and vitamin A, aminophylline, etc., and its meat is soft. Easy to digest, it is an excellent food for people who are frail and need to be nursed back to health after illness.

2. Shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can well protect the cardiovascular system, it can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary artery, is conducive to prevention Hypertension and myocardial infarction

3. Shrimp's milking effect is strong, and it is rich in phosphorus, calcium, especially beneficial to children and pregnant women;

4. A very important substance in the body of shrimp is astaxanthin, which is the component of the surface red color. Astaxanthin is the strongest antioxidant found so far. The darker the color, the higher the content of astaxanthin. Widely used in cosmetics, food additives, and drugs. Scientists from Osaka University in Japan recently discovered that astaxanthin in shrimps helps to eliminate the “jet lag” caused by jet lag.