The shrimp family with nutritional components includes lobster, prawn, sea shrimp, white shrimp, green shrimp and hairy shrimp. Protein content of shrimp is high, which contains fat, carbohydrate, calcium, phosphorus, iron, iodine, selenium, vitamin A, vitamin B 1, vitamin B2, nicotinic acid and rich anti-aging vitamin E, etc.

Efficacy Shrimp has the functions of tonifying kidney and strengthening yang, promoting lactation and detoxicating, expelling wind and resolving phlegm, and can be used for treating kidney deficiency, impotence, insomnia, soreness of waist and knees, fatigue, postpartum hypogalactia's disease, measles, chickenpox, skin ulcer, sores and carbuncle, etc.

Shrimp skin contains high calcium content, and pregnant women often eat shrimp skin, which can prevent calcium deficiency convulsion and fetal calcium deficiency.

The function of prawn is different from that of freshwater prawn. Shrimp likes to invigorate qi and stimulate appetite, while green shrimp likes to promote lactation and nourish poison.

Special reminder shrimp has medicinal value, but it is easy to be allergic. People with allergic skin diseases and asthma should eat carefully.