Nutritional components of shrimp: energy 2802.43 kcal; Vitamin B60.0 1 mg; Protein127.53g; Fat184.65 g; 204.69 grams of carbohydrates; Folic acid 309.68 micrograms; 33.96 grams of dietary fiber; Cholesterol 1053 mg; Vitamin A 1 180.68 μ g; Carotene 4570 micrograms; Thiamine 1.4 1 mg; Riboflavin1.13mg; Nicotinic acid 13. 1 mg; Vitamin C 149.54 mg; Vitamin E 13 1.04 mg; Calcium 970.9 1 mg; Phosphorus 1889.09 mg; Potassium 4209.56 mg; Sodium 2030.54 mg; Iodine 66.8 1 μ g; Magnesium 595.96 mg; 38.55 mg of iron; Zinc 15.37 mg; Selenium 36.97 micrograms; 4.39 mg of copper; Manganese 15.67 mg

According to the analysis, every100g of fresh shrimp meat contains 77g of water, 20.6g of protein, 0.7g of fat, 35mg of calcium,150mg of phosphorus, 0. 1 mg of iron and 360 international units of vitamin A, as well as vitamin B 1, vitamin B2 and vitamin B. 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.