Nutritional value of Shrimp

Abstract: modern medical research has confirmed that shrimp has high nutritional value, can enhance human immunity and sexual function, tonify kidney and strengthen yang, and resist premature senility. Often eat fresh shrimp (stir-fry, roast, stew), warm wine delivery service, can treat kidney deficiency impotence, cold, body tiredness, waist and knee pain and other diseases. If women have little or no postpartum milk, 500 grams of fresh shrimp meat, crushed, hot service of yellow rice wine, 3 times a day for several days, can play a role in promoting lactation.

Modern medical research has confirmed that shrimp has high nutritional value, which can enhance human immunity and sexual function, tonify the kidney and strengthen yang, and resist premature senility. Often eat fresh shrimp (stir-fry, roast, stew), warm wine delivery service, can treat kidney deficiency impotence, cold, body tiredness, waist and knee pain and other diseases. If women have little or no postpartum milk, 500 grams of fresh shrimp meat, crushed, hot service of yellow rice wine, 3 times a day for several days, can play a role in promoting lactation. Shrimp skin has a sedative effect and is often used to treat neurasthenia and autonomic nerve disorders. Sea shrimp is a delicious food that can provide nutrition for the brain. Sea shrimps contain three important fatty acids that keep people focused for a long time.

Nutritional composition of Shrimp

Nutritional content of shrimp per 100 grams:

Nutrient content: water 78.1 g, energy 87 kcal protein 16.4 g fat 2.4 g dietary fiber 0 g cholesterol 240 mg ash 3.9 g vitamin A48 mg carotene 0 mg retinol 48 mg thiamine 0.04 mg riboflavin 0.03 mg vitamin C0 mg vitamin E (T) 5.33 mg calcium 325mg phosphorus 186mg potassium 329mg sodium 133.8 mg magnesium 60 mg iron 4 mg zinc 2.24mg selenium 29.65mg copper 0.64mg manganese 0.27mg iodine 0mg isoleucine 1573 mg lysine 1406 mg sulfur-containing amino acid (T) 492mg methionine 492mg cystine 0mg aromatic amino acid (T) 1283 mg phenylalanine 683mg tyrosine 600mg Threonine 694mg tryptophan 0mg valine 846mg arginine 1155 mg histidine 390mg alanine 1240 mg aspartic acid 1891 mg glutamic acid 3027 mg glycine 1064 mg proline 721 mg serine 728mg

Nutritional Analysis of Shrimp

1. Shrimp is rich in nutrition, and its meat is soft and easy to digest, so it is an excellent food for people who are weak and need recuperation after illness.

2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect the cardiovascular system. It can reduce the content of cholesterol in the blood, prevent arteriosclerosis, and dilate the coronary artery at the same time. It is helpful to prevent hypertension and myocardial infarction.

3. Shrimp has a strong breast-opening effect, and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.

4. Scientists at Osaka University in Japan have found that astaxanthin in shrimp helps eliminate jet lag.

5. No matter what kind of shrimp is rich in protein and high nutritional value, its meat is as soft as fish, easy to digest, without fishy taste and bone spur, and is rich in minerals (such as calcium, phosphorus, iron, etc.). Sea shrimp is also rich in iodine, which is of great benefit to human health. According to scientific analysis, the protein in the edible part of shrimp accounts for about 16%.

Dietotherapy value of Shrimp

1. Freshwater shrimp tastes warm and warm, entering the liver and kidney meridians.

2. Shrimp meat has the effects of tonifying kidney and strengthening yang, invigorating milk and anti-toxin, nourishing blood and solidifying essence, removing blood stasis and detoxification, replenishing qi and nourishing yang, dredging collaterals and relieving pain, appetizer and phlegm, etc.

3. It is suitable for patients with kidney deficiency and impotence, premature ejaculation, milk blockage, muscle and bone pain, hand and foot convulsions, pruritus, skin ulcers, weakness and neurasthenia.

4. Shrimp can be eaten with oats, leek, cabbage (cooked), spring onions, parsley, bean seedlings, Chinese wolfberry and tofu, but not with watermelons, pork, pumpkins, tomatoes, kiwifruit, lilies, cauliflower and strong tea to avoid discomfort or poisoning.

5. Shrimp, crayfish and prawns contain a lot of vitamin B12. It is also rich in zinc, iodine and selenium, and is low in calories and fat. Note: those with high cholesterol and high cholesterol should not eat too much.

Shrimp, crayfish, prawns, contains a lot of vitamin B12. It is also rich in zinc, iodine and selenium, and is low in calories and fat. Note: those with high cholesterol and high cholesterol should not eat too much.