Shrimp skin is mainly made from shrimp processing.
Mao shrimp production, group concentration, a net catch up is often a clear color of Mao shrimp. Generally are dried and processed into shrimp skin, because shrimp small, meat solid dry products are easy to make people feel like shrimp skin, hence the name.
Shrimp skin has a high nutritional value, in order to measure the nutritional value of the protein content, per 100 grams of shrimp skin containing 39.3 grams, much higher than the yellowtail, yellow reparations, shrimp, scallops, pomfret and other aquatic products and beef, pork, chicken and other meat products.
Shrimp skin is another major feature is the number of minerals, rich in variety, in addition to containing terrestrial, freshwater organisms lack of iodine, iron, calcium, phosphorus content is also very rich, per 100 grams of shrimp calcium and phosphorus content of 991 milligrams and 582 milligrams. Therefore, shrimp skin has been known as "calcium library" name.
Shrimp skin in fact, there is an important nutrient --- astaxanthin, astaxanthin is the strongest antioxidant found to date, also known as super vitamin E, shrimp skin, the more red astaxanthin content is higher, shrimp shrimp skin astaxanthin content of roughly 400-800 ppm.
Shrimp is rich in nutrients, containing protein is fish, eggs, milk a few dozen times to dozens of times; but also rich in potassium, iodine, magnesium, magnesium, potassium and phosphorus, calcium and phosphorus. Potassium, iodine, magnesium, phosphorus and other minerals and vitamin A, aminophylline and other ingredients, 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;
Shrimp is rich in magnesium, magnesium has an important role in regulating cardiac activity, can be very good protection of the cardiovascular system, which reduces the level of cholesterol in the blood, to prevent hardening of the arteries, and at the same time also expand the Coronary arteries, is conducive to the prevention of hypertension and myocardial infarction