Nutritional value of shrimp

The shrimp (Penacus orientalis), scientific name Oriental shrimp, also known as Chinese shrimp, tiger shrimp. Arthropods, crustaceans, decapoda, prawn, prawn. Shrimp is a large individual, commonly known as prawns. Female growth individuals are generally 16 to 22 centimeters in length, weigh about 50 to 80 grams, the largest up to 30 centimeters and weigh 250 grams; males are smaller, 13 to 18 centimeters in length and weigh 30 to 50 grams. Shrimp is a wide temperature and salty marine animal. The body is long-barreled and flat on the left and right sides. The body is divided into head, chest and abdomen and consists of 20 individual sections. The abdomen is long, muscular, and the segmentation is obvious.

1. Shrimp is rich in nutrients, and its meat is soft and digestible. 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 shrimp is the 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.