Shrimp - who they are useful , and who are harmful , as they choose the right ?Calorie shrimp , their value , benefit and harm to the body
Diet / / August 12, 2017
Shrimp - are widespread throughout the world the inhabitants of the seas and freshwater crustaceans.
These arthropods are of different sizes, the maximum reach a length of 30 cm.
in the waters of the Far East fishing shrimp ponds has industrial scale, there are more than 100 of their species.
Chemical composition and caloric content of shrimp
Nutritional value of 100 grams of shrimp is approximately 87 kcal (but if the seafood fry in oil, the caloric content increases to 242 kcal).Meat shrimp, due to its composition, is not only a delicious delicacy, but also a useful product.
Some people believe that a daily consumption of tender meat of this crustacean is very good for health, to maintain shape in the form of, to save bright mind and strong memory .Statistics says that people include in their menu fish and seafood daily, a healthy, hardy and have a greater life expectancy than those who do not consume these products at all or eat in small doses.
The product includes:
• Saturated fatty acids;
• Carbohydrates (a small amount).
Vitamin composition of shrimp is rich and varied , includes most of the daily dose needed for full-fledged functioning of the body:
• Vitamin PP (2 mg / 100 g)
• Vitamin E (2.3 mg / 100 g)
• vitamin A (16, 01 g / 100 g)
• Thiamine (vitamin B1) (0.06 mg / 100 g)
• Riboflavin (vitamin B2) (0.07 mg / 100 g)
• Vitamin B5 (0.35 mg / 100 g)
• Pyridoxine (0.1 mg / 100 g)
• Vitamin B9 (13 mg / 100 g)
• Vitamin B12 (0.85 g / 100g)
macro- and microelements, included in the chemical composition of shrimp:
What benefits for the body are shrimp?
Shrimp - Seafood, having in his part of the vital elements.For example, iodine is essential for hormone production in the thyroid gland, calcium - building material for bones;sulfur regulates the sebaceous glands and involved in the connective tissue construct. Polyunsaturated fatty acids (Omega-3 and Omega-6), a part of the shrimp, are valuable components that improve the functioning of the heart, increases the elasticity of blood vessels, reduces the risk of developing these life-threatening diseases like cancer, heart attack and stroke.These acids organism can not synthesize their own, therefore, they must come from the outside, with a meal.
Cholesterol, which is part of the shrimp is able to scare off wanting to eat delicious meat.But should we be afraid?Studies have shown that there is.Cholesterol is important for the body in an acceptable range.It is an integral part of cell membranes, allows the production of "antidepressant" serotonin, synthesize adrenal hormones - aldosterone and hydrocortisone.Still, people with high blood cholesterol should take the shrimp to eat very moderately increased cholesterol levels can lead to the formation of plaques.
Astaxanthin - unique antioxidant , part of the shrimp.It is five hundred times stronger than on the effects of vitamin E and 10 times more antioxidants contained in fruits.It has a beneficial effect on the health of the organism, protects cells from premature aging, neutralize stress, eliminates toxins.Antioxidants are indispensable in the treatment of rheumatism, rheumatoid arthritis, gout, varicose vein treatment and many other diseases.
When eating shrimp, containing protein, the body produces collagen , which improves the elasticity of the skin, giving it a healthy color, improves the condition of nails and hair, slows down the formation of wrinkles.
In general, shrimp, as well as other seafood, are invaluable to the body, prolong youth, improve health, increase vitality.
harm shrimp for human
In rare cases, shrimp, like all seafood, can cause health problems to the background of individual intolerance or allergic reactions to substances contained in them.
Despite the fact that these crustaceans are low calorie, it is necessary to minimize their consumption of fried.In this embodiment, processing and increases caloric times, and negative effects on the digestive system.
When choosing a product worth paying attention to the data on the country - the manufacturer.Seafood from Asian countries (such as Thailand or Vietnam) can be grown artificially with hormones, growth factors, antibiotics.Naturally, this will significantly change the chemical composition of shrimp meat.In addition, the seafood can accumulate heavy metals that are dangerous to health.
degree of freshness - an important point, which is also of great importance.Stale product or a product with impaired storage standards can cause indigestion or poisoning of varying severity.
How to choose a shrimp?
Helpful Tips When selecting prawns in retail outlets need to pay attention to the following:
• If shrimp head dark - the product is not fresh, not suitable for human consumption;
• White stripes on the shell indicate that shrimp peremorozhena;
• Fresh shrimp shell is slightly damp, if it is dry - seafood old;
• bumpy surface of the body, the yellow spots indicate that "revive" the old tried shrimp chemical composition, which are unlikely to positively impact on health.
Fresh shrimp are a nice color, no stains, shell moistened.If frozen shrimp - it retains its shape and is covered with a thin crust of ice.Plenty of ice shows repeated freezing and thawing, which is unacceptable for a high quality product.Choose only high quality and fresh seafood trusted manufacturers!
Shrimp in a children's diet: benefit or harm?
pediatrician is no consensus about what, at what age seafood (particularly shrimp) may be administered in the child's diet.Still, most of the children's doctors do not recommend giving children the shrimp until the age of three years, for several reasons.
Firstly, on the elements that make up the shrimp, can be allergy.It is necessary to give the baby to sample a small amount of product (50-60 grams) and observe the reaction of the organism.In the future, you can gradually increase the dose, if not reveal allergic reactions.
Secondly, before you allow your child to eat seafood delicacies, should ensure its absolute freshness .It is better if seafood specialty be grown in the natural environment of the ocean, rather than on the farm.
Thirdly, avoid overeating .Eat can be 1-3 times a week.
rich vitamin complex, macro-and micronutrients, protein belonging to the seafood that are very valuable to the child's body.All seafood is required to gradually introduce solid foods when the baby triennium.
Shrimps cooking recipes
Shrimp eat and as a separate dish (boiled, fried, stewed), and as part of other dishes - soups, salads, sauces, etc.
Frozen shrimp require specific, gradual thawing in the refrigerator.Throw them into the boiling water frozen, or use a microwave oven to speed up the process - is not correct.Seafood boil data for 2-3 minutes in salted water.If the digest (about 5 minutes) the meat is "rubber" and lose his characteristic tenderness.
Some housewives prefer to warm up for a couple of frozen cooked shrimp or immediately after thawing eating them without additional heat treatment.
Shrimp can be used in the preparation of dietetic and low-calorie salads, broths, soups and other dishes.Following are some of these recipes.
Salad with shrimp and avocado
beam tear lettuce into a deep bowl.Add 10-12 pieces of cooked ostuzhennoy shrimp, cut into slices of avocado.Sprinkle with the juice of half a lime, salt, add 1 spoonful of olive oil.Garnish with lettuce halves quail eggs and cherry tomatoes.
Vegetable salad with shrimp
- shrimp 200-250 g;
- tomato 1 pcs .;
- 1 bunch of arugula;
- cucumber 1 pc .;
- parsley, dill to a few sprigs;
- olive oil;
- lemon juice;
- ground black pepper;
Cucumbers and tomatoes cut into cubes, add peeled shrimp and chopped arugula.Season with salt, add pepper, chopped fresh herbs, sprinkle with lemon juice, sprinkle with olive oil.Arugula lettuce can be replaced, in this case to break it and put on the bottom of the dish.Salad ready!
Cheese soup with shrimp
• Shrimp 150-200 grams;
• 2-3 medium potatoes;
• 1 small peppers (sweet);
• florets of cauliflower 150-200 g;
• parsley and dill;
• processed cheese (preferably "Cheddar" or soft cheese);
in salted boiling water to throw potatoes (diced), carrots, peppers, divided into florets of cauliflower.When the vegetables cook until ready, let them cool down and grind using a blender.
By grinded vegetables add the broth, the broth to rub the cream cheese and bring to a boil.Pour on the plates, each put a few boiled peeled shrimp, sprinkle with herbs.