Shrimp skin is mainly made of shrimp.
Shrimp skin has high nutritional value. In terms of protein content, the content of shrimp skin per 100g is 39.3g, which is much higher than that of aquatic products such as large yellow croaker, yellow croaker, prawn, hairtail and pomfret, and meat products such as beef, pork and chicken.
Another major feature of shrimp skin is that it is rich in mineral quantity and variety. Besides iodine, it is also rich in iron, calcium and phosphorus. The contents of calcium and phosphorus in shrimp skin per100g are 99 1 mg and 582 mg respectively. Therefore, shrimp skin element is called "calcium bank".
In fact, there is also an important nutrient in shrimp skin-astaxanthin, which is the strongest antioxidant found so far, also called super vitamin E. The redder the shrimp skin, the higher the astaxanthin content, and the astaxanthin content in shrimp skin is about 400-800ppm.
Shrimp is rich in nutrition, and the content of protein is several times to dozens of times that of fish, eggs and milk. It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, vitamin A and aminophylline. 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.
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.