Facts About Shrimps

If you are a fan of shrimp, you have got a lot of company. The average American is said to eat about four pounds of food every year. That is above any other seafood.

Ranging in bulk from small to jumbo, shrimp are 1 to 3 inches long. The crustaceans hail from cold and warm waters around the Globe. The pink cold-water types come cooked and peeled. Warm-water types, in brown, white, or pink, are available cooked or raw.

Interestingly, around 90 percent of the shrimp you consume come from a farm. They are raised in ponds on a well-controlled diet.

Fishermen trap wild shrimp in coastal waters. These shrimp make up almost 10 percent of what we consume in the United States.

Shrimp is among the most commonly taken types of shellfish.

It is quite healthy and provides high amounts of certain nutrients, like iodine, which is not much in many other foods.

On the other hand, some folks claim that shrimp is unwholesome due to its high level of cholesterol.

Also, it is commonly believed that farm-produced shrimp may have some side health effects compared to wild-caught shrimp.

Whether baked, fried, broiled, or steamed, shrimp is regarded to be extremely popular, accounting for almost a quarter of seafood intake in the U.S. However, there are springing questions regarding its profit or concern in terms of health. But what are the benefits shrimp may offer should its enjoyers be fishy of its consumption?

Shrimp Nutrition

The caloric level of shrimp matches its mass in grams, i.e., 1 gram of shrimp gives 1 calorie, and so on. That being said, eighty-five (85) grams (approximately 3-ounces) of shrimp gives 85 calories while also giving 20 grams of protein, less than 1 gram of both fat, carbohydrate, and 120 milligrams of cholesterol. Shellfish is also an amazing source of astaxanthin, the reddish pigment giving shrimp its displayed color, the well-known omega-3 fatty acid, and other good nutrients, such as vitamin B12, selenium, phosphorous, and vitamin D.

Other minerals and vitamins include:

Copper

Manganese

Phosphorus

Zinc

Calcium

Potassium

Magnesium

Iron

Health Benefits of Shrimp

Because they are really low in calories and carbohydrates and filled with nutrients, shrimp is an amazing choice if you are trying to lose some pounds.

But be cautious how you cook it. If you make shrimp in a deep fryer or add it to a creamy sauce, you may end up turning the scale in the absolute wrong direction.

The antioxidants in shrimp are amazing for your health. These substances can shield your cells against damage. Studies claim that the antioxidant astaxanthin aids combat wrinkles and reduce sun damage.

Shrimp also has an adequate amount of selenium. Some research suggests this mineral combats some types of cancer, but there is not adequate evidence to know how sound it works.

• Shrimp Is High in Cholesterol

Shrimp usually gets a bad rap for its high cholesterol amount.

An 85-gram serving has 166 milligrams of cholesterol. That is almost 85 percent above the amount of cholesterol in other kinds of seafood, like tuna.

Many folks fear foods that are too high in cholesterol due to the belief that they raise the cholesterol in your blood and thus aid heart disease.

However, research proves this may not be right for most people, as only a quarter of the entire populace is sensitive to cholesterol in diets. For the rest, food cholesterol may only have a limited impact on cholesterol levels of blood. This is because most of those cholesterols in our blood are produced by our liver, and of course, when we eat foods high in cholesterol, our liver produces a lesser amount.

What is more, shrimp has several nutrients that may enhance health, like omega-3 fatty acids and astaxanthin antioxidants.

A study found that adult folks who took 300 grams of shrimp daily raised their “good” HDL cholesterol levels by about 12 percent and decreased their triglycerides by almost 13 percent. Both of these factors are important in reducing the risk of heart disease.

Another study discovered that 356 women who ate shellfish, including shrimp, frequently had significantly lower blood pressure and triglycerides levels compared to those who did not add shellfish to their diets.

Research has also proved that folks who consume shrimp regularly do not have an advanced risk of heart disease compared to folks who do not consume it.

Although more evidence is needed to explore shrimp’s role in cardiac health, it has a lot of beneficial properties that may overshadow its cholesterol content.

• Weight Loss and Maintenance

The calories in this seafood (shrimp) are low, while the protein and nutrient levels are ample. Consuming nutrient-filled and high-protein foods is continuously advised for weight loss along with maintaining a healthy and lean body mass.

• Eye Health

Astaxanthin has been proven to be quite a valuable player in maintaining quality eye health, including shielding the retina against oxidative stress, especially from excessive sunlight rays. Early information suggests astaxanthin, together with other nutrients, may improve issues affecting the center of the eye.

• Bone Strength

Shellfish and shrimp contain both phosphorous and vitamin D. Together with calcium, the supplied nutrients can aid strengthen bones, subsequently reducing the risk of osteoporosis and bone fractures later down the road.

• Mood Booster and Brain Health

Shrimp has tryptophan, which is believed to trigger the mood-aiding hormone known as serotonin. The combination of omega-3 and vitamin B12 content in shrimp may improve brain function, keeping them smart and alert and shielding against Alzheimer’s disease.

• Wards Off Cancer

The potent antioxidant features of both astaxanthin and omega-3 fatty acids may show protective and inhibitory effects on cancer, thus reducing the growth of cancer cells. And interestingly, beyond its consumption, researchers are now using shellfish as a way to explore their amazing eyesight for clues in cancer diagnosis.

• Skin Protection

Together with sunscreen and other skin-shielding precautions, supplementing with astaxanthin can lower skin wrinkling by enhancing skin elasticity and rendering skin moisture. Astaxanthin can also lower skin damage from ultraviolet (UV) light, remarkably lower the risk of skin cancer.

• Protects Against Heart Disease

Although the high cholesterol level has provoked worry about shrimp intake, research shows there is no harm in eating that beloved shellfish. Shrimp may shield against cardiac disease, all thanks to its amazing omega-3 fatty acid content, as evidence has seen in shrimp intake can lower triglycerides and LDL (or “bad”) cholesterol, all while increasing HDL (or “good”) cholesterol. Shrimp also gives omega-3 fatty acids, well known for their role in cardiac health and anti-inflammatory attributes.

• Women’s Health

Shrimp can be an amazing food item to benefit women’s health. Astaxanthin has been proven to lower joint pain, hot flashes, and moodiness that often surfaces at menopause. The contribution of omega-3 fatty acids may aid the signs of premenstrual syndrome, also called PMS, including mood swings, food cravings, irritability, tender breasts, fatigue, and depression.

Are There Any Risks?

A potential concern is the high level of cholesterol in shrimp. Experts once held that consuming too many foods high in cholesterol was not good for the heart. But modern research study shows it is the saturated fat in our diet that increases cholesterol levels in our body, not necessarily the quantity of cholesterol in our food. Still, if you are wary of the seafood, moderation is the right key.

Shellfish, like shrimp, are also the cause of a familiar and sometimes severe food allergy. Over half the folks who are allergic to shellfish get their first reaction as an adult.

Avoid shrimp with an unusual smell to it, basically if it smells like ammonia, which is a symptom of bacterial growth.

• Shrimp Fraud

When ordering and buying shrimp, one may not think twice about what one is about to eat is not shrimp. However, some known restaurants may be dishing mock meats that look like shellfish, whether or not they notice it themselves. A research study produced by Oceana proved out of 143 products tested, only about 30 percent were misconceived as shrimp. They also discovered “that consumers are always provided with little facts about the shrimp they buy, including how and where it was caught or farmed, making it very difficult, if possible, for them to make well-informed choices.”

• Contamination

The shrimp may naturally or chemically be contaminated, including the PCBs, impurities of dioxins, hormones, and antibiotics. Most of those shrimps consumed are imported from large industrial tanks, farms, or shallow, man-made ponds. And without good environmental care and control, harmful bacteria may begin to emerge and pollute the shrimp.

• A shrimp Allergy

Crustaceans are regarded as one of the top food allergens, even being among the most dangerous and sending more folks to the hospital than other known allergens. However, folks allergic to shellfish are also not always allergic to other fish types and vise versa.