Protein is very rich and has high nutritional value, among which the contents of vitamin A, carotene and inorganic salts are relatively high, while fat is not only low in content, but also mostly unsaturated.

Fatty acids can prevent and treat atherosclerosis and coronary heart disease. In addition, shrimp has fine muscle fibers, soft tissue protein structure and high water content, so the meat quality is better.

It's not snail shrimp, but stone shrimp, also called Macrobrachium rosenbergii. The origin of Roxburgh shrimp is concentrated in the coast of Ecuador, and it is one of the three shrimp species with the highest aquaculture in the world. Its shell is thin and fat, its meat is tender, its taste is delicious and its nutrition is rich.

Extended data

Biological properties

Macrobrachium rosenbergii is an economic shrimp with fast growth, wide recipes and rich nutrition. Larger in size, up to 40 cm and weighing 600 grams, it is native to Southeast Asia. The shrimps cultured in ponds are mostly grayish yellow and cannot tolerate low temperature. The water temperature suitable for growth is 20~34℃, which requires high dissolved oxygen in water. ?

Macrobrachium rosenbergii is an omnivorous crustacean and likes animal food. The content of crude protein in artificially raised feed is about 37-38%, including 20% in protein and 17- 18% in protein.

Baidu Encyclopedia-Loki Xia