From starters to more elaborate dishes, shrimp has a regular presence at festive tables. But, after all, is it good or bad for your health? Here are the pros and some cons.
LOW CALORIE
An average shrimp contains about seven calories, which in practical terms means that a dozen have less than 85 calories (for example 15 calories less than a chicken breast). A jumbo-sized shrimp has about 14 calories and a teaspoon of sauce has five calories, meaning three 'jumbo' shrimp, each with a tablespoon of sauce as an appetizer, contains about 60 calories (less 20 calories than two mini pies or two mini quiches).
RICH IN PROTEINS
The shrimp, in addition to the amount of water it has, is essentially composed of protein: 85 grams of shrimp contain about 20 grams of protein, only three grams less than the same amount of chicken breast. In the case of 'jumbo' shrimp, this contains three grams of protein and little fat and carbohydrates.
PROVIDES ESSENTIAL NUTRIENTS
In addition to protein, shrimp provides an impressive amount of nutrients. 113 grams of cooked shrimp contain more than 100% of the recommended daily value of selenium, more than 75% of B12 vitamins, more than 50% of phosphorus and more than 30% of Choline (an essential nutrient that is part of the B complex Vitamins), copper and iodine. Selenium plays an important role in important thyroid function, it helps fight against damaged particles called free radicals, which affect the membranes of cells and DNA, leading to premature aging and various diseases. Another antioxidant in shrimp is astaxanthin, a carotenoid that unlike the rest does not convert to vitamin A (a substance that can be toxic to the human body). This antioxidant provides shrimp primary color and has been shown to help reduce inflammation.
VERY COMMON ALLERGEN
As a member of the seafood family, shrimp is on top of the allergens, alongside milk, eggs, fish, nuts, peanuts, wheat and soy. Exposure to shellfish can cause severe reactions, including the risk of death from anaphylactic shock. Other reactions may include nasal congestion, itching, abdominal pain, and nausea. This type of allergies can arise at any age. A specialist should be consulted in the event of adverse effects on any part of the food chain.
RICH IN CHOLESTEROL, BUT ...
Some associations specializing in diseases caused by cholesterol indicate that the daily value of cholesterol should not exceed 300 mg, which means that 85 grams of shrimp represent half of that value. However, it is important to remember that there are two types of cholesterol. The first type is cholesterol found in food. Only food from animals contains cholesterol, as their body produces cholesterol. The second type is cholesterol that is found in the blood and is produced by the liver.
If our diet is animal based, absorbed cholesterol can also contribute to the cholesterol that is naturally found in our blood. However, its impact on cholesterol produced by the liver remains a subject of debate. Studies have shown that saturated fats and artificially created fats (trans fats) have a greater impact on blood cholesterol. Therefore, as shrimp has very low levels of saturated fat and do not contain artificial fats (unless transgenic elements are added during the cooking process), it should not impact blood cholesterol levels. Learn more by reading this article.
BUY A PIG IN A POKE
A recent study reports that 30% of the 143 tested products (in more than 100 companies that sell products that claim to contain shrimp or seafood) are not significant in terms of the use of this ingredient. For example, aquaculture shrimp sold as wild shrimp. This means that the consumer may be eating shrimp produced in a space where antibiotics, fungicides and other chemicals are used. Unfortunately, as a consumer, there is not much to do.
ANTIBIOTICS
In an investigation conducted by the University of Arizona, 27 samples of seafood, including shrimp, were analyzed from 11 countries. The researchers detected the presence of five different antibiotics, including wild shrimp. The use of antibiotics in food production has been singled out for the rise of bacteria resistant to antibiotics, a public health problem.
