Shrimp - the benefits and harms of crustaceans

Shrimps are representatives of crustaceans that live in the seas and fresh waters. They are fished all year round. Freshwater shrimp are considered the most valuable and tasty, they are not only caught, but also grown on special farms. Shrimp dishes are considered a delicacy.

Shrimp meat is very tender and tasty. It has a lot of protein, calcium, potassium, zinc, sulfur and much more. It also contains a large number of various vitamins (E, A, C, H, group B).

Shrimps are a dietary product, as they are not very high in calories. Therefore, they are used for weight loss, various diets and proper nutrition.

The most common edible types of shrimp are:

• classic (packed by size);
• brindle;
• royal.

The potassium contained in the meat is necessary for the smooth functioning of the cardiovascular system, improves the activity of the brain, supplying it with oxygen, and is needed for the natural activity of soft tissues. Sulfur reduces an allergic reaction, improves immunity, helps in the structure of cells (muscles, bones, joints). Iodine neutralizes unstable microbes, thereby reducing stress and irritability, and increases the elasticity of vascular walls. Zinc participates in enzymatic metabolism, helps the immune system, the reproductive system of men, speeds up metabolism. Calcium is necessary in the skeletal system, blood clotting processes, it has an anti-allergic and anti-inflammatory effect.

Shrimp dishes are often used in various diets. Most often, these are protein diets, as they contain a small amount of calories, a lot of protein, very little fat and almost no carbohydrates. But do not forget that they contain cholesterol, so they must be used in reasonable quantities.

They are also used in medical nutrition:

• with pancreatitis;
• to eliminate hormonal imbalance in diseases of the thyroid gland;
• with a tendency to diseases of the respiratory organs and with the development of inflammatory processes;
• to prevent cardiovascular disease.

Shrimp can be an independent dish, and be part of various salads, pastas, soups and snacks. They are very harmonious in combination with other seafood. Olives also go well with them. Various spices diversify the soft and delicate taste.

Often they are served simply boiled with some sauces. Most often it is sour cream sauce, cream, sweet and sour, spicy, tomato. Since they themselves, like most other seafood, do not have their own pronounced taste, almost all sauces are suitable for them.

Shrimps in batter are also popular now. Even with the minimum calorie content of fresh shrimp, this dish becomes more fatty due to deep-fried cooking. But that doesn't stop fans.

Another common dish is grilled shrimp. To do this, they will first need to marinate, and then fry.

Shrimps are very tasty and nutritious dishes. Most often, these dishes have Italian and Mediterranean roots. They go well with cereals such as bulgur, rice, corn. With pasta (pasta, spaghetti, noodles) they also sound good. Seafood lovers will appreciate pizza and shrimp risotto, as well as sandwiches, cream cheese and shrimp soup.

In salads, this product is often used. Tomatoes, avocados, arugula, green salad, cucumbers, eggs, cheese and other products are well suited to them. Snacks with them are light and tender. Also, shrimp are an integral part of Japanese cuisine, they are added to traditional sushi and rolls.

The most important contraindication is a possible allergic reaction, both to the pulp itself and to the shell (chitin).

Also, do not eat shrimp caught in waste disposal sites. They tend to absorb harmful substances into themselves, which can adversely affect human health. In addition, they should not be consumed by people with protein intolerance.

The biggest harm from them is that they contain cholesterol and with frequent and large consumption of them, various diseases of the vascular system can develop. And they can not be with arteriosclerosis.

They also contain such a harmful substance as arsenic. But in small quantities, it is not dangerous to health. Therefore, once again it is worth recalling that it is necessary to use them in moderation.

If you eat shrimp frequently, you may notice differences in taste and texture sometimes. All this depends not only on the place of their catch, but also on the freshness of the product.

The most important criterion for the freshness of seafood is its smell. Of course, if the shrimp are already packed, then you can’t understand what they smell like. Therefore, it is better to choose a weight product in order to be able to smell them. Fresh goods are practically odorless. If you feel at least a slight unpleasant odor, it is better to refuse the purchase.

Appearance also plays an important role in the choice. The shell should be translucent and resilient. Whiskers and tails must not be broken. The color should be uniform, without dark spots. The meat has a light pink or white color, its icteric coloring reveals an old and improperly stored product. The tails should be twisted towards the shell, the straighter they are, the more stale the shrimp in front of you. If the head of the shrimp is black, then you should not take it, as this indicates its toxicity.

If you still buy seafood in a package, then you need to look at the expiration date. Also, there should not be a large amount of ice in the bag, on the carcasses themselves too. The ideal option is to have them in ice glaze.

1. Many are interested in the question of why shrimp vary so much in size. So, their value depends on the temperature of the reservoir in which they lived. The colder the water, the smaller the representatives of this species. The largest of them, tiger and royal, are imported from China, Vietnam, Thailand and Indonesia;
2. In terms of utility, they are all the same. But the smallest species have a brighter and richer taste;
3. In Judaism, they are forbidden to eat, like other arthropods. In Islam, there is no exact definition and its different directions treat these seafood in different ways;
4. Free-range shrimp have a richer flavor and firmer texture than captive-raised shrimp, as they move more and have a more varied diet;
5. The largest representatives are Black Tiger. They can reach 35 cm and 650 grams. Moreover, females weigh more than males;
6. Shrimp are high in cholesterol. But this is a useful substance that does not become the basis for elevated cholesterol levels in the blood;
7. Quite often, a very thin and soft chitin (shell) is found in a shrimp. This means that they were caught during its shift or molt. They molt regularly, they change the shell to a more spacious one for better growth;
8. Fresh shrimp meat is very soft and tender when properly cooked. Therefore, you should not subject it to prolonged heat treatment, usually it lasts no more than a few minutes.

There are a lot of shrimp dishes. Even the biggest gourmet will be able to make a choice to your taste. And at the same time, they can (and sometimes even need) with a variety of diseases, they must be included in your diet with proper nutrition, since it is almost pure protein in its natural form. In addition, their preparation does not require much effort and time. And often boiled-frozen shrimp are sold, which only need to be reheated.

Moreover, they contain a considerable number of vitamins and minerals that are necessary to maintain the health of the body. But most importantly, it is a very tasty product.