7 health benefits of eating shrimp you may not know

Shrimp is one of the most nutritious and commonly consumed seafood. About 85 g of shrimp can provide:

• Decrease: 84.2
• Protein: 20,4 g
• Iron: 0.433 mg
• Phosphorus: 201 mg
• Times: 220 mg
• Zinc: 1.39 mg
• Magie: 33,2 mg
• Sodium: 94.4 mg

Shrimp is nutritious and provides large amounts of nutrients like iodine that are not found in many other foods. Iodine is an important mineral that many people are deficient in, essential for thyroid function and brain health. Shrimp is also a good source of omega-3 fatty acids.

Selenium in shrimp participates in creating antioxidant enzymes, protecting cells from damage. Vitamin B12 is necessary for nerve function and red blood cell formation. Here are some health benefits of shrimp.

May help reduce the risk of premature death

About 10 medium-sized shrimp (steamed or boiled) provide nearly 9 g of protein. Protein is a constituent of every cell in the body, playing a role in building and repairing tissue. Replacing some animal protein sources (especially red and processed meat) with seafood like shrimp may help reduce the risk of death from many causes.

Provides antioxidants

The main antioxidant in shrimp is a carotenoid called astaxanthin. When added to the body, astaxanthin can help protect cells against inflammation by neutralizing free radicals – molecules that cause cell damage. Thanks to that, it contributes to the prevention of chronic diseases such as cardiovascular disease (heart attack) and cancer.

The anti-inflammatory properties of astaxanthin also aid in preventing brain cell damage, which often leads to memory loss and neurodegenerative diseases such as Alzheimer’s disease.

Low mercury content

Eating foods containing high levels of mercury can damage the nervous system, so choosing foods low in mercury is important. Shrimp is classified as a seafood with low mercury levels. Experts recommend eating about two meals of shrimp per week (equivalent to 240 grams) to receive some of the health benefits from this seafood.

May reduce the risk of cardiovascular disease

Seafood is high in cholesterol, especially crustaceans. According to the US Department of Agriculture (USDA), shrimp is the seafood containing the most cholesterol, with 59.8 mg in each 28 g cooked serving. This serving size for lobster is 41.4 mg, while crab has 29.8 mg of cholesterol.

Although seafood is high in cholesterol, it is very low in saturated fat – a factor that increases the risk of heart disease. In addition, seafood like shrimp is also rich in vitamins and essential minerals such as protein, calcium… especially omega-3 fatty acids. These fatty acids are good for the heart, brain and overall health of people with high cholesterol.

Supports fetal development

Consuming seafood in appropriate amounts during pregnancy (about 120 g a week) supports fetal brain development. Shrimp provides iodine needed for neurological development. About 85 g of cooked shrimp provides 13 mcg of iodine (9% of the recommended daily requirement).

Immune support

Shrimp contains zinc and vitamin E – two important nutrients that help strengthen immunity, support wound healing, and protect cells from oxidative damage.

Note

Seafood is classified as one of the 9 common allergenic foods (fish, peanuts, eggs, nuts, wheat, sesame, cow’s milk and soy). The most common shrimp allergy trigger is tropomyosin – a protein commonly found in seafood. Other proteins in shrimp that can cause allergic reactions include arginine kinase and hemocyanin.

Shrimp allergy can cause throat irritation, digestive disorders, difficulty breathing and skin reactions. In severe cases, anaphylaxis can occur – a dangerous, sudden reaction, with the risk of convulsions, loss of consciousness, and death if not treated promptly. People allergic to shrimp should completely avoid eating shrimp.