Australian lobster characteristics:
One is large and fat, the general commercial shrimp Australian lobster lobster boy weight 100-200 grams, adult shrimp in 750 grams or more. Second, fast growth, high yield. Third, nutrient-rich, tender meat, smooth and crispy, flavorful and sweet, distinctive flavor. Fourth, adaptability, can tolerate poor weather conditions, in the water temperature between 5 ℃ -35 ℃, salinity between 17-24 degrees can live normally. Fifth, miscellaneous food, both eat animal feed, but also eat artificial feed and humus, and coarse easy to raise. Sixth, high economic efficiency. Australian lobster is not only high yield, but also has a strong resistance to vitality, easy to long-distance transportation.
Nutritional value
Australian lobster is rich in nutrients, its meat is soft, easy to digest, for the weak and sick people need to be recuperated is excellent food. And rich in magnesium, magnesium has an important role in regulating cardiac activity, can well protect the cardiovascular system, it can reduce blood cholesterol content, prevent atherosclerosis, but also expand the coronary arteries, is conducive to the prevention of hypertension and myocardial infarction;
Australian lobster lactation role is strong, and rich in phosphorus, calcium, children, pregnant women, especially have the effect of complementary benefits;
Eating Australian lobster is to avoid eating shrimp with certain fruits. Shrimp is rich in protein and calcium and other nutrients. If they eat with fruits containing tannins, such as grapes, pomegranate, hawthorn, persimmons, etc., will not only reduce the nutritional value of protein, and tannins and calcium ions combined to form insoluble conjugate stimulate the stomach and intestines, causing discomfort, vomiting, dizziness, nausea, and diarrhea and abdominal pain and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.