Superior Vannamei Shrimp is one of the most common seafood. Some of the nutrients in shrimp, including iodine, are not found in many foods. On the other hand, some people believe that shrimp is an unhealthy food due to its cholesterol content. In this article, we will review the scientific evidence on the properties of shrimp.
Unique Characteristics of Vannamei Shrimp
85 grams of vannamei shrimp buyers has 166 mg of cholesterol. Cholesterol is higher in shrimp compared to other seafood. Many people do not use shrimp because of cholesterol. These people believe that food cholesterol increases blood cholesterol and thus increases the risk of heart disease. However, new research shows that in most people, dietary cholesterol has very little effect on blood cholesterol levels. Because most of the cholesterol in the blood is produced by the liver. In addition, shrimp contain several nutrients that can help maintain good health, including omega-3 fatty acids and astaxanthin. One study found that consuming 300 grams of shrimp daily reduced good cholesterol (HDL) by 12 percent and triglycerides by 13 percent. Elevated HDL and decreased triglycerides reduce the risk of heart disease.
In another study of 356 women, regular shrimp consumption was associated with significant reductions in triglycerides and blood pressure. Researchers have found that people who eat shrimp regularly are less likely to develop heart disease than those who do not. The results of the above research show that if not too much oil is used to cook shrimp, consuming this food does not increase blood cholesterol and the risk of heart disease.
Research on the properties of shrimp shows that this food contains a type of carotenoid called astaxanthin. Astaxanthin is a compound found in algae consumed by shrimp. That is why shrimp is a good source of astaxanthin. This antioxidant is responsible for the reddish color of shrimp.
Bulk selling of Superior Vannamei Shrimp
vannamei shrimp facts is one of the foods that some people may be allergic to. Other allergenic foods include fish, peanuts, wheat, milk and soy. The allergen in shrimp is called tropomyosin, which is a protein. Other shrimp proteins that may be involved in allergies to this food include arginine kinase and hemocyanin. Symptoms of shrimp allergy vary, including tingling in the mouth, digestive problems, and skin reactions. Some people who are allergic to shrimp develop an anaphylactic reaction after eating it. This reaction is dangerous and can cause seizures and even death if left untreated. If you are allergic to shrimp, the only way to prevent allergic reactions is to not eat this food. In some cases, even the steam from cooking shrimp may cause a reaction. Therefore, indirect contact with shrimp should also be avoided.
Your comment submitted.