How can you cook without shrimp paste? Shrimp paste is a great tool for cooks to use when cooking. No matter what kind of dish, adding a little shrimp paste, the taste will double in an instant. Foodies also love the delicious taste of shrimp paste. Shrimp paste is not only delicious, but also delicious. Its nutritional content is also worthy of praise! Next, let’s take a look at the nutritional content of shrimp paste!

1. The calcium contained in river shrimp dissolves into calcium that is easily digested and absorbed by the body. Body fat is then converted into fatty acids. At the same time, shrimp paste is also a rich source of protein, calcium and fatty acids.

2. Shrimp paste contains sufficient protein, calcium, iron, selenium, vitamin A and other trace elements necessary for the body. There is also a nutrient unique to shrimp called "astaxanthin". Astaxanthin is currently the most powerful food antioxidant and is known as "super vitamin E". The redder the shrimp paste, the more astaxanthin it contains.

3. Shrimp paste is a kind of food that is fermented through storage. During the storage period, the protein will be converted into carbohydrates, which will make the taste more fragrant and delicious. The meaning is still not finished. Precautions for eating shrimp paste

Many nutrition experts believe that garlic chili sauce such as shrimp paste is not in line with contemporary scientific diet, and eating too much will have certain effects on the body. However, this special delicacy does make foodies I can’t give up. In fact, it’s okay to eat a little sometimes, but don’t eat a lot.

Although shrimp paste is delicious and unique, nitrates will be produced during the marinating and fermentation process. Nitrite can be converted into nitrosamines in the weakly acidic environment of the digestive tract, which is also a carcinogen that has been evaluated in clinical experiments. At the same time, it has fetal malformation and gene mutation effects on small animals. Some data show that in coastal cities in Shandong and Liaodong, people have had the custom of eating shrimp paste since ancient times. However, at the same time, these areas are also high-incidence areas for digestive tract cancers such as esophageal cancer and rectal cancer.

I would also like to suggest that when eating shrimp paste, it is best to eat more vegetables and fresh fruits containing vitamin C, which can block the production of nitrosamines in the stomach. In addition, because the salt content of shrimp paste is generally around 30, people who need to limit their salt intake, such as patients with nephritis, high blood pressure, diabetes, myocardial infarction, etc., should try not to eat it.