No, as long as you eat lobster in moderation and scientifically, there are only advantages and no disadvantages.

The nutritional value of lobster:

1. From the perspective of protein composition, the protein content of lobster is 18.9%, which is higher than most freshwater and seawater fish and shrimps. Its amino acid composition is excellent. Meat contains 8 essential amino acids that are necessary for the human body but cannot be synthesized or are synthesized in insufficient amounts in the body, including isoleucine, tryptophan, lysine, phenylalanine, valine and threonine Acid, and also contains arginine, which is rarely found in vertebrates. In addition, lobster also contains histidine, which is also necessary for young children.

2. The fat content of lobster is only 0.2%, which is not only much lower than livestock and poultry meat, but also much lower than green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body. , easily digested and absorbed by the human body, and has the effect of preventing the accumulation of cholesterol in the body.

3. Lobster, like other aquatic products, contains mineral components necessary for the human body. Among them, calcium, sodium, potassium, magnesium, and phosphorus are abundant, and iron, sulfur, and copper are more important. wait. The total mineral content in lobster is about 1.6%, and the content of calcium, phosphorus, sodium and iron is higher than that of ordinary livestock and poultry meat, and also higher than that of shrimp. Therefore, regular consumption of lobster meat can maintain the excitability of nerves and muscles.

4. From the perspective of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A, C, and D, which greatly exceeds the content of terrestrial animals.

5. The by-products of lobster processing, such as shrimp heads, shrimp shells, and shrimp feet, also contain many useful ingredients, including proteins, lipids, minerals, etc., which can be eaten by humans and animals, and can also be used as food. Additives and flavorings, especially the remaining shrimp yellow inside the shrimp heads, give it a unique flavor.