6 things to know about Shrimp

For you fans of seafood, shrimp is sure be one of the favored. This one meal often present as a mixture of a variety of food ranging from capcay, noodles, soup, to vegetable fritter.

Well, don't just be cooking and only consumption Know also six interesting facts about shrimp as reported by the Health page on Sunday (14/12/2014).

1. Low calorie

One medium-size shrimp tail contains 7 calories, in the same size less than the calories in chicken meat. So, no need to feel guilty about your weight increase if eating seafood on this one.

2. protein-rich

In addition to the water of shrimp made of protein. Three ounces of steamed shrimp already contains 20 grams of protein. Though rich in protein, shrimp is low in fat and carbohydrates.

3. It contains essential nutrients

In addition to protein, shrimp also contains many important nutrients your body needs. Start of selenium, kolin, copper, iodine, phosphorus.

Selenium content in shrimp plays an important role as an antioxidant that helps ward off free radicals. In addition there's also no other content such as astaxanthin that help reduce inflammation.

4. high cholesterol

According to guidelines from the USDA and the American Heart Association States that cholesterol diet should be limited to no more than 300 mg per day. Three ounces of shrimp contains 150 mg of cholesterol.

5. One of the allergens

Shrimp is one of the triggers of allergies are common in many people in addition to milk, eggs, fish and nuts. Those who are allergic to these foods cause mild or severe reaction. Raksin as light as itching, nasal congestion, stomach pain and nausea. But there is also a heavy impact to create a life-threatening condition called as anaphalyaxis.

6. It could be contaminated by hazardous materials

The shrimp was indeed captured from the sea are free but may contain harmful chemicals. According to a study of Arizona State University who is researching the shrimp from 11 countries there are antibiotic the shrimp. This is an important discovery because the use of antibiotic in food production contributes to antibiotic resistance in humans.