Green is good. There is something called astaxanthin in shrimp that turns red after high temperature, so all cooked shrimps are red, and normal fresh shrimps should be blue, so red shrimps are generally not very fresh. In the case of excessive breathing, the temperature rises before they turn red, which also means that there is partial slight rot.

Benefits of shrimp:

1. Shrimp is rich in nutrition. Shrimp contains 2% protein, which is one of the foods with high protein content, which is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains valine, an essential amino acid for human body, which is not high, but it is a balanced protein source of nutrition. In addition, shrimp contains glycine, and the higher the content of this amino acid, the more shrimp.

2. Compared with fish and poultry, shrimp contains less fat and almost no animal sugar as an energy source. Shrimp contains higher cholesterol and is rich in taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium and phosphorus and vitamin A.

3. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to be nursed back to health after illness.

4. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting the cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary arteries and help prevent hypertension and myocardial infarction.

5. Shrimp has a strong lactation promoting effect, and is rich in phosphorus and calcium, especially for children and pregnant women.