Shrimp cooked into red reason:

Shrimp belongs to the crustaceans, their color depends mainly on the crust below the dermis scattered pigment cells. In these pigment cells, to contain astaxanthin cells are more.

When encountered with heat, many pigment cells are destroyed, decomposition, leaving only red pigment. That's why shrimp turn red when cooked. In addition, because the back of the shrimp has more red pigment distribution, the back always looks extra bright red after cooking, and the abdomen is lighter in color because of less red pigment.

Shrimp nutritional value:

1, shrimp nutrient-rich, and its meat is fluffy, easy to digest, for the body is weak as well as the need to recuperate after the disease is excellent food.

2, shrimp is rich in magnesium, magnesium has an important role in regulating cardiac activity, can protect the cardiovascular system, it can reduce the blood cholesterol content, to prevent atherosclerosis, but also can expand the coronary arteries, is conducive to the prevention of hypertension and myocardial infarction.

3, shrimp lactation role is strong, and rich in phosphorus, calcium, children, pregnant women, especially the tonic effect.

4, scientists at Osaka University in Japan recently found that shrimp astaxanthin in the body to help eliminate jet lag due to the reaction of "jet lag".

5, shrimp contains 20% protein, is one of the high protein content of food, is fish, eggs, milk, several times or even a dozen times, shrimp and fish, compared to the essential amino acid valine contained in the human body is not high, but it is a nutritionally balanced source of protein, in addition, shrimp contains glycine, the higher the content of this amino acid, the higher the shrimp's sweet taste.