The nutritional value of lobster:
1. According to the composition of protein, the protein content of lobster is 18.9%, which is higher than that of most freshwater and seawater fishes and shrimps, and its amino acid composition is superior to that of meat. It contains eight essential amino acids which are necessary for human body but cannot be synthesized or insufficient in vivo, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine which is very little in vertebrates.
2. The fat content of lobster is only .2%, which is not only much lower than that of livestock and poultry meat, but also much lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easy to be digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.
3. Lobster, like other aquatic products, contains mineral components necessary for human body, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total amount of minerals in lobster is about 1.6%, among which the contents of calcium, phosphorus, sodium and iron are higher than those of common livestock and poultry meat and shrimp. Therefore, regular consumption of lobster meat can maintain the excitement of nerves and muscles.
4. From the perspective of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A, C and D, which greatly exceeds the content of terrestrial animals.
5. The by-products of lobster processing, such as shrimp head, shrimp shell and shrimp feet, also contain many useful components, including protein, lipids and minerals, which can be eaten by people and animals, and can also be used as food additives and flavoring agents, especially the shrimp yellow left in the shrimp head, which has a unique flavor.