List of this article: 1, shrimp introduction; 2. Nutritional value and efficacy of shrimp; 4. Nutritional value and efficacy of shrimp; 5. Nutritional value and efficacy of shrimp; 6. Nutritional value and taboo of shrimp; Introduction of shrimp; 1, shrimp is rich in nutrition, containing 20% of protein. Compared with fish, shrimp contains less essential amino acid valine, but it is a balanced source of nutrition in protein. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
2. Compared with fish and poultry, shrimp contains less fat and almost no animal sugar as an energy source. Shrimp is high in cholesterol and 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.
It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, and ingredients such as vitamin A and aminophylline, and the meat is soft and easy to digest. It is a good food for people who are weak and need to be nursed back to health after illness.
3. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
4. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women;
A very important substance in shrimp is astaxanthin, which is the component with red surface color. Astaxanthin is the strongest antioxidant found. The darker the color, the higher the astaxanthin content.
Widely used in cosmetics, food additives and medicines.
Scientists at Osaka University in Japan have found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
Nutritional value and efficacy of shrimp
Nutritional value and efficacy of shrimp, we often eat all kinds of food on the table, each food is rich in high nutritional value, and shrimp is also a kind of food we often eat. Let's take a look at what I have collected about the nutritional value and efficacy of shrimp.
Nutritional value and efficacy of shrimp 1
efficacy
Shrimp is produced in all sea areas and lakes in China.
It is rich in protein, zinc, iodine and selenium, and low in calories and fat. It has high nutritional value of dietotherapy, and has the effects of tonifying kidney and strengthening yang, nourishing blood and solidifying essence, and benefiting qi and strengthening yang. It is excellent food for people who are weak and need to be nursed back to health after illness.
1. Regulating the nervous system Shrimp skin has a sedative effect and is often used to treat neurasthenia and autonomic nerve dysfunction.
Shrimp is a delicious food that can provide nutrition for the brain.
Shrimp contains three important fatty acids, which can keep people focused for a long time.
2. Compared with fish, shrimp with enhanced immunity contains less valine, which is an essential amino acid for human body, but it is a balanced source of nutrition in protein.
In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
The rich amino acids in shrimp are easily absorbed by human body, which has the functions of supplementing nutrition and enhancing immunity.
3. Taurine contained in shrimp is beneficial to cardiovascular health, can reduce blood pressure and cholesterol, is beneficial to cardiovascular health, and has certain curative effect on preventing metabolic syndrome.
Magnesium contained in shrimp plays an important role in regulating heart activity and protecting cardiovascular system.
It can reduce serum cholesterol, prevent arteriosclerosis and dilate coronary artery, which is beneficial to prevent hypertension and myocardial infarction.
4. Anti-cancer shrimp contains selenium, which can resist lead and thallium, improve human immunity and inhibit the formation of cancer cells, so it has anti-cancer effect, especially for patients with intestinal cancer with low plasma selenium level.
5. Delaying astaxanthin in aging shrimp is helpful to eliminate "jet lag" caused by jet lag.
Astaxanthin is also a powerful antioxidant, its antioxidant effect far exceeds that of vitamin E, and it can effectively resist aging.
nutritive value
100g edible shrimp has a calorie of 93 calories.
It is rich in minerals such as protein, vitamin A, vitamin B, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron and copper. It is a good food for human body to supplement nutrition.
1. Shrimp is nutritious, soft and easy to digest. It is excellent food for people who are weak and need to be nursed back to health after illness.
2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.
4. Scientists at Osaka University in Japan found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
5. No matter what kind of shrimp, it is rich in protein and has high nutritional value. Its meat is as soft and digestible as fish, without fishy smell and bone spurs. At the same time, it is rich in minerals (such as calcium, phosphorus, iron and so on. ) Shrimp is also rich in iodine, which is very beneficial to human health.
According to scientific analysis, protein accounts for about 16 ~ 20% of the edible part of shrimp.
Nutritional value and efficacy of shrimp II
Nutritional value of shrimp
Shrimp is delicious and nutritious. According to the analysis, every100g of fresh shrimp meat contains 77g of water, 20.6g of protein (one of the foods with the highest content in protein), 0.7g of fat, 35mg of calcium,150mg of phosphorus, 0. 1 mg of iron and A360 international unit of vitamin A.
It also contains vitamin B 1, vitamin B2, vitamin E, nicotinic acid and so on.
Shrimp skin has high nutritional value, containing 39.3g of protein, 2,000mg of calcium, 0/005mg of phosphorus/kloc and 5.6mg of iron per 100mg, among which the calcium content is the highest among all kinds of animal and plant foods, especially suitable for the elderly and children.
Shrimp meat is soft and easy to digest, and its nutritional value is extremely high. It can enhance human immunity and sexual function, tonify kidney and strengthen yang, resist senility, promote lactation and resist toxicity, nourish blood, solidify sperm, remove blood stasis and toxic materials, invigorate qi and strengthen yang, dredge collaterals and relieve pain, stimulate appetite and resolve phlegm.
It is suitable for patients with impotence due to kidney deficiency, nocturnal emission, premature ejaculation, galactorrhea, muscle pain, hand and foot convulsion, itching all over the body, skin ulceration, physical weakness, neurasthenia, etc.
In addition, shrimp is rich in magnesium.
Magnesium plays an important role in regulating heart activity and can protect cardiovascular system well. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
Therefore, shrimp has high nourishing function and medicinal value.
Chinese medicine believes that shrimp is sweet, salty and warm, and has the functions of strengthening yang, tonifying kidney, replenishing essence and promoting lactation.
Anyone who has been ill for a long time, is short of breath and fatigue, does not think about diet, and has a yellow face and a thin face can use it as a nourishing and healing food.
Ordinary people eat shrimp, which also has a strong fitness effect.
The specific usage is: to treat impotence, fresh shrimp 150g, leek 250g, fried with oil and salt, or stewed with glutinous rice and sweet wine, and eaten in moderation in the morning and evening; For impotence, lumbago and fatigue, 50 grams of shrimp, 0/5g of Cordyceps sinensis/kloc-0 and 0/5g of aspongopus/kloc-0 can be decocted in water, once a day 1 dose; To treat spleen and kidney deficiency, shrimp 15 ~ 20g can be used, washed and tofu 500g cut into pieces.
Boil the two flavors together in a pot, and add onion, ginger and salt to taste. When the shrimp is cooked, eat tofu, shrimp and soup.
Shrimp is a hair product, and it is not suitable for people with chronic diseases such as sores and fistulas or those with excessive fire due to yin deficiency.
The efficacy of shrimp
1. Shrimp is rich in magnesium, which can be supplemented by regular consumption.
Magnesium plays an important role in regulating heart activity, protecting cardiovascular system, reducing cholesterol content in blood, preventing arteriosclerosis, dilating coronary artery and preventing hypertension and myocardial infarction.
2. Shrimp skin and dried shrimp are rich in minerals, such as calcium, phosphorus and iron. Among them, calcium is the main component of human bones. As long as you can eat 50g shrimp skin every day, you can meet the human body's demand for calcium. Phosphorus can promote the growth and development of bones and teeth and strengthen human metabolism. Iron can help oxygen transport to prevent iron deficiency anemia. Nicotinic acid can promote skin and nerve health and prevent glossitis and dermatitis.
Therefore, shrimp skin is one of children's health foods.
3. Taurine contained in shrimp can reduce human blood pressure and cholesterol, so it has a certain effect on preventing metabolic syndrome.
4. Astaxanthin in shrimp helps to eliminate "jet lag" caused by jet lag.
Shrimp skin has sedative effect and is often used to treat neurasthenia and autonomic nerve dysfunction.
Nutritional value and efficacy of shrimp 3
I. Efficacy and function
1, enhance human immunity shrimp has extremely high nutritional value, and can enhance human immunity and sexual function.
2. It is beneficial to the recovery of shrimp after illness, its meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.
3. Prevention of arteriosclerosis Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
4. Eliminate the "jet lag" Scientists at Osaka University in Japan recently found that astaxanthin in shrimp can help eliminate the "jet lag" caused by jet lag.
Second, the nutritional value
1. Shrimp contains 20% protein, which is one of the foods with high content in protein, several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains less amino acid valine, but it is a balanced source of protein. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
2. Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol and rich taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.
The efficacy and function of shrimp, choose live shrimp as raw material, remove the head, tail and shell of shrimp, and peeled pure shrimp is shrimp. China has a vast sea area, many rivers and lakes, and is rich in sea shrimp and freshwater shrimp.
It is rich in protein, zinc, iodine and selenium, and low in calories and fat.
The dish made of shrimp is very popular with diners, because it is light and refreshing, easy to digest and suitable for all ages.
1, which is beneficial to cardiovascular health. Taurine contained in shrimp can reduce blood pressure and cholesterol, which is beneficial to cardiovascular health and has certain curative effect on preventing metabolic syndrome.
Magnesium contained in shrimp plays an important role in regulating heart activity and protecting cardiovascular system.
It can reduce serum cholesterol, prevent arteriosclerosis and dilate coronary artery, which is beneficial to prevent hypertension and myocardial infarction.
2. Compared with fish, shrimp with enhanced immunity contains less essential amino acid valine, but it is a balanced source of nutrition in protein.
In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
The rich amino acids in shrimp are easily absorbed by human body, which has the functions of supplementing nutrition and enhancing immunity.
3. Anti-cancer shrimp contains selenium, which has resistance to carcinogenic lead and thallium, and can improve human immunity and inhibit the formation of cancer cells, so it has anti-cancer effect, especially for patients with intestinal cancer with low plasma selenium level.
4. Delaying astaxanthin in aged shrimp can help to eliminate "jet lag" caused by jet lag.
Astaxanthin is also a powerful antioxidant, its antioxidant effect far exceeds that of vitamin E, and it can effectively resist aging.
100g edible shrimp has a calorie of 93 kcal, and is rich in minerals such as protein, vitamin A, vitamin B, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron and copper. It is a good food for human body to supplement nutrition.
1, shrimp is nutritious, soft and easy to digest. It is an excellent food for people who are weak and need to be nursed back to health after illness.
2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.
4. Scientists at Osaka University in Japan found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
No matter what kind of shrimp it is made of, it is rich in protein and has high nutritional value. Its meat is as soft and digestible as fish, without fishy smell and bone spurs. At the same time, it is rich in minerals (such as calcium, phosphorus, iron and so on. ), and sea shrimp is also rich in iodine, which is very beneficial to human health.
Nutritional value, efficacy and function of shrimp; Nutritional value, efficacy and function of shrimp.
The nutritional value, efficacy and role of shrimp, shrimp should be a food that we are all very familiar with, and shrimp tastes very good, so many people like to eat shrimp.
Let's take a look at the nutritional value, efficacy and function of shrimp.
Nutritional value, efficacy and function of shrimp 1
1, shrimp is rich in nutrition. Shrimp contains 20% protein, which is one of the foods with high content in protein, and it is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains lower essential amino acid valine, but it is a balanced source of protein. Of course, the content of glycine in shrimp is also high. Eating shrimp regularly can supplement this kind of food well.
2. Compared with fish and poultry, shrimp contains less fat and almost no animal sugar as an energy source. Shrimp is high in cholesterol and 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.
It is also rich in potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other mineral components. The meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.
3. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis and dilate coronary arteries, so eating shrimp properly can not only help us supplement magnesium, but also play a good role in preventing hypertension.
4. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.
5. A very important substance in shrimp is shrimp cyanin, which is the component with red surface color. Astaxanthin is the strongest antioxidant found so far. The darker the color, the higher the anthocyanin content of shrimp.
Widely used in cosmetics, food additives and medicines.
Scientists at Osaka University in Japan have found that shrimp anthocyanins help to eliminate the "jet lag" caused by jet lag.
Nutritional value, efficacy and function of shrimp II
1, the nutritional value of shrimp skin
Shrimp skin, also known as shrimp skin, golden hook and Kaiyang.
It is a cooked and dried product processed from Chipaw Shrimp, White Shrimp with Ridge Tail, Hairy Shrimp and Shrimp Week.
Shrimp is a famous seafood with high nutritional value. According to the determination, every100g shrimp contains 58. 1g of protein, 2. 1g of fat, 4.6g of sugar, 577mg of calcium, 6 14mg of phosphorus and 3.1iron.
The most nutritious component of shrimp skin is actually the red component of shrimp skin and shrimp skin. Its name is astaxanthin, which is the strongest antioxidant found so far. The content of shrimp skin is about 800PPM, but if the red component has faded, it means that astaxanthin has been oxidized.
Shrimp tastes sweet, salty and warm;
Has the effects of tonifying kidney, strengthening yang, regulating qi and stimulating appetite.
2, shrimp identification skills
Shrimp skin without pigment is red, but the meat inside is yellow and white, while shrimp skin and meat with pigment are red.
Because pigment basically has no smell and taste, it can't be felt by nose or mouth. If conditions permit, you can soak a few pieces of dried seaweed in clear water first. If ordinary pigment is added, the water will turn red.
3. Cooking skills of shrimp
Stir-fried onion, stir-fried mandarin fish, fried shrimp, stir-fried shrimp, and fried alfalfa shrimp.
Shrimp corn dumplings, seafood grilled tofu, fried crispy shrimp, dried seaweed fried bracken.
Leek jiaozi, green shrimp, bean sprouts shrimp, fried chrysanthemum shrimp, shrimp skin, pearl bamboo shoots.
Shrimp stuffed with mushrooms, fried shrimp balls, clear balls, litchi shrimp.
4. What you need to know to cook shrimp
Wash the shrimp before cooking, and generally do not use the water soaked for the first time.
1, shrimp can be used as an ingredient for soup and cooking;
2. Rinse the dried seaweed with clear water before soaking, and then soak it in warm water until it is soft.
3, soaked in seaweed water, rich in nutrients, can be used for cooking.
5. A processing method of shrimp skin
There are two main processing methods of shrimp skin: boiling and steaming.
Boiling is a traditional processing method, which is widely used at present.
The treatment method is as follows:
1, raw material treatment: Before cooking, raw shrimps must be classified according to their mass.
Shrimp mixed with sand and dirt must be washed with clear water to remove shrimp, small fish and important things.
To avoid skin sticking, raw shrimp should be soaked in cold water (preferably ice water) for about 20 minutes before cooking.
2. Boiling: clean drinking water is boiled, and the weight ratio of water to raw materials is 4: 1.
5%-6% salt is added according to the weight of water.
Boil the salt water first, then put the raw shrimp into the pot.
Boil shrimps for about 6 minutes per pot.
In the process of cooking shrimp, shrimp materials should be stirred in the same direction along the pot with a colander to remove floating foam on the water surface.
Take the shrimp out of the water. If the shrimp shell turns white quickly, it means it is ripe and can be taken out immediately.
Add an appropriate amount of salt to each pot to keep the concentration of salt water.
After about 5 pots of cooking, the salt water has become turbid and needs to be replaced in time.
3. Drying: There are two drying methods for shrimp skin: sun drying or oven drying.
Put the cooked shrimp in a basket, drain it and expose it to the sun.
In case of rainy weather, spread a thin layer indoors to dry, and do not pile up, so as to avoid overheating and deterioration of shrimp materials.
When in the sun, spread the shrimp on the straw mat or bamboo curtain and rotate it properly to make it dry quickly and evenly.
If possible, the cooked shrimp can be evenly spread on the bamboo curtain after it is slightly cold, and then pushed into the drying tunnel for drying. The temperature of the drying tunnel should be kept at 70-75 degrees Celsius for 2-3 hours.
4. Shelling: Shelling can be done by shrimp sheller or by hand.
Hand-peeled shrimps have bright colors, complete individuals and high yield.
You can peel a small amount of shrimps, or you can put the shrimps in sacks, and smash the sacks on the concrete floor or slate with both hands to take off the shrimps.
5. Packaging: the shrimps are screened and graded, and packaged according to the size and appearance quality.
It can be quantitatively packed in small plastic bags, generally 500g per bag,1000g, and finally packed in large paper boxes.
6, shrimp preservation method
1, shrimp can be dried in the sun and stored in a bottle after drying;
2, salted shrimp, avoid drying, can only be spread in the shade to dry, and then put into the bottle;
3. Whether it is to preserve light shrimp or salty shrimp, you can put a proper amount of garlic in the bottle to avoid insects.
7, shrimp purchase skills
(1) color: the top grade is bright, shiny, yellow or light red. This kind of shrimp is mostly light on sunny days.
Dark and not bright and clean, dried in rainy days, generally salty.
The best colors in a batch are generally the same, there are more than two colors, most of which are of poor quality, and some are mixed together, fake and shoddy.
(2) Body shape: The shrimp is curved, indicating that it is processed with live shrimp (the death of live shrimp has a process of gradual death and contraction).
Most shrimp skins are processed with dead shrimps, if they are straight or not curved.
It is best to have a clean body, no skin, no claws and no empty shells.
(3) impurities; Shrimp is symmetrical, without impurities and other fish and shrimp, and it is the top grade.
(4) Taste: Take a shrimp and chew it in your mouth. The kind that feels fresh and slightly sweet is the top grade.
The quality of salty taste is poor, and some people use salty taste to suppress other abnormal tastes.
Nutritional value, efficacy and function of shrimp 3
Efficacy and function of shrimp millet porridge
1, shrimp millet porridge can nourish the body.
Shrimp millet porridge contains a variety of vitamins, amino acids, fats and a lot of carbohydrates that are beneficial to human body. In addition, protein and carotene are also the most important nutrients in this porridge. Usually, people can quickly absorb and utilize these nutrients after eating shrimp and millet porridge, which can nourish the body and relieve physical weakness.
2, shrimp millet porridge can pass milk
Shrimp millet porridge can promote lactation and milk secretion, which is the most ideal dietary food for women after delivery, especially for those with little or no milk after delivery. Eating more shrimp and millet porridge can increase milk secretion, promote women's postpartum physical recovery, and have obvious conditioning effect on women's postpartum qi and blood loss.
3. Shrimp millet porridge can be anti-inflammatory and antibacterial.
Shrimp millet porridge can remove bad breath, reduce the growth of bacteria in human mouth and refresh breath.
Shrimp millet porridge is also rich in amino acids, which has certain antibacterial and anti-inflammatory effects and is good for preventing female vaginitis.
In addition, the nutrients in shrimp millet porridge can directly act on human nerves, improve sleep quality and reduce the occurrence of adverse symptoms such as neurasthenia, insomnia and dreaminess.
Efficacy of millet, yam and wolfberry porridge
1, nourishing the body
Nourishing the body is an important function of Xiaomi Hu Aishan Gouqi porridge, which can relieve the weakness of spleen and stomach, improve the function of liver and kidney, and invigorate qi, and has a particularly good conditioning effect on physical weakness, qi deficiency, spleen and stomach weakness and other human discomfort symptoms. Drinking porridge cooked by them often can make your body stronger and healthier.
2. tonify liver and kidney
Tonifying the liver and kidney and improving the function of human liver and kidney are also important effects of Xiaomi Hu Aishan Gouqi porridge, because both Hu Aishan and Lycium barbarum can enter the kidney meridian, which is clean, and Xiaomi plays an important role in tonifying the middle energizer and benefiting qi. The porridge cooked together can improve the function of liver and kidney, relieve the yin deficiency of liver and kidney that often appears in human body, and have a particularly good relief effect on knee weakness and dizziness.
3. Spleen and stomach
Xiaomi Hu Aishan Gouqi porridge is also a kind of health porridge which can strengthen the spleen and stomach. It can relieve deficiency and cold of spleen and stomach, improve digestive function of spleen and stomach, make people suffer from abdominal pain and indigestion, anorexia and abdominal distension, and slowly relieve them.
4, improve the body's disease resistance.
Xiaomi Hu Aishan Gouqi porridge can not only nourish and strengthen the body, but also improve the disease resistance of human body, because it also contains some plant proteins and active ingredients, which can remove harmful substances in the body, accelerate the production of antibodies in the body, enhance the immune function of human body, and further improve the disease resistance of human body.
Nutritional value and efficacy of shrimp
1. Shrimp contains 20% protein, which is one of the foods with high content in protein, several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains less amino acid valine, but it is a balanced source of protein. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
2. Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol and rich taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.
Edible efficacy
1, which can protect the cardiovascular system well, can reduce the cholesterol content in blood, prevent arteriosclerosis, and dilate coronary artery, which is beneficial to prevent hypertension and myocardial infarction.
2. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.
Applicable people
The general population can eat it.
Taboo crowd
Older people with physical allergies, allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat scabies.
Nutritional value and taboo of shrimp
The nutritional value and taboo of shrimp, its nourishing function and medicinal value are high. Shrimp dishes are very popular among diners because they are light and refreshing, easy to digest and suitable for all ages.
Interested in seeing the nutritional value, taboos and related information of shrimp.
Nutritional value and taboo of shrimp 1
1, enhancing human immunity
Shrimp is rich in nutrition, which is of great benefit to a series of diseases such as enhancing immunity and sexual function.
Step 2 pass the milk
Pregnant women who have just given birth can eat more shrimp if their milk is not smooth, which can promote lactation.
3. Relieve neurasthenia
Shrimp skin contains certain nutrients, which plays a great role in treating neurasthenia, and shrimp can also provide enough nutrients for our brain, which is very beneficial to our health.
Shrimp is rich in carbohydrates, vitamin B 1, vitamin D, vitamin B2, vitamin E, vitamin A, phosphorus, magnesium, selenium, potassium, iron, copper, calcium, sodium, zinc, manganese and other minerals, as well as protein and cholesterol, which are very rich for our human body.
Edible taboo
Patients with chronic diseases should not eat shrimp when they get angry.
Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp.
Shrimp is a kind of animal hair, which is not suitable for people with scabies.
Those with yin deficiency and excessive fire, chronic diseases such as ulcers and fistulas, and loose stool with spleen deficiency should eat less, and those with a history of seafood allergy should eat carefully.
Shrimp should not be eaten with some fruits.
Shrimp is rich in nutrients such as protein and calcium.
If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea.
Seafood should be eaten with these fruits at least 2 hours apart.
Don't drink a lot of beer when eating shrimp.
Many people like to drink beer while eating shrimp, and doctors remind them to drink beer in moderation when eating shrimp.
If you drink a lot of beer while eating shrimp, you will produce too much uric acid, which will lead to gout.
It is best to eat seafood with dry white wine, in which the fruit acid has the function of sterilization and deodorization.
Proper collocation
Shrimp and peas can improve nutritional value.
Shrimp and cabbage, prevent gum bleeding, reduce fever and remove dryness.
Food intake advice
30-50g each time
Nutritional value and taboo of shrimp II
efficacy
Shrimp is live shrimp. The head, tail and shell of shrimp are removed, and the pure shrimp without shell is shrimp, which is rich in protein, zinc, iodine and selenium and low in calories and fat.
The dishes made with shrimp are light and refreshing, easy to digest and suitable for all ages.
Shrimp has the effects of benefiting cardiovascular health and delaying aging.
1, taurine contained in shrimp beneficial to cardiovascular health can reduce blood pressure and cholesterol, which is beneficial to cardiovascular health and can delay the occurrence of metabolic syndrome, and has certain curative effect.
Magnesium contained in shrimp plays an important role in regulating heart activity and protecting cardiovascular system.
2, anti-aging shrimp anthocyanin is an antioxidant, its antioxidant effect exceeds vitamin E, which can effectively delay aging.
nutritive value
100g edible shrimp has a calorie of 93 kcal, and is rich in minerals such as protein, vitamin A, vitamin B, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron and copper. It is a good food for human body to supplement nutrition.
Nutritional value and taboo of shrimp 3
What should shrimp go with?
Shrimp+pitaya: It can cause symptoms of excessive internal heat and stimulate appetite.
Shrimp+bean sprouts: It can make our appetite open and is good for our health.
Shrimp+Lycium barbarum: It can replenish some blood to our body.
Shrimp+Broccoli: It is good for our spleen and stomach, and it has a protective effect on these two organs.
Shrimp+coriander: it can play the role of invigorating spleen and benefiting qi.
Shrimp+leek: For men, these two foods are very good together, which can tonify kidney and strengthen yang.
Shrimp+celery: It can promote our body's metabolism.
Shrimp+lotus root: It is very good for our liver function.
Shrimp+loofah: These two foods are good for our skin.
Shrimp+Oats: It can protect our hearts and achieve the effect of detoxification.
Shrimp+leek