Nutritional Value Of Shrimps

Shrimps or prawns (used interchangeably) can be described as decapod crustaceans having 10 legs and a hard shell to cover their body. A raw shrimp can be found in a variety of colors, like pink, gray, green, blue, brownish or yellow. The color turns to opaque and cream or pink after it is cooked. There are more than 300 different species of shrimps, with thousands of varieties among them harvested across the world. Most of the shrimp is supplied from the United States, South and Central America, Japan, Thailand and Taiwan. Shrimps contain vitamins that are essential for healthy skin, bones and teeth. Though high in cholesterol, they are low in fat and calories, making them a healthy addition to your food. They also prevent heart arrhythmia, circulatory diseases, control high blood pressure, protect cancer, help in lessening the cognitive decline and Alzheimer’s disease, reduce depression and stress and improve mood swings. In this article, we will help you explore the nutritional value of shrimps.

Shrimp Nutrition Facts

Amount of Shrimp: 4.00 oz

Total Weight of Shrimp: 113.40 g

Nutrients	Amount
Basic Nutrients
Cholesterol	221.13 mg
Water	87.64 g
Ash	1.78 g
Protein	23.71 g
Calories
Total Calories	112.27
Calories From Fat	11.02
Calories From Saturated Fat	2.95
Fats
Total Fat	1.22 g
Saturated Fat	0.33 g
Mono Fat	0.22 g
Poly Fat	0.50 g
Vitamins
Vitamin A IU	248.35 IU
Vitamin A - Retinol	74.84 RE
Thiamin B1	0.04 mg
Riboflavin B2	0.04 mg
Niacin B3	2.94 mg
Niacin equiv	8.41 mg
Vitamin B6	0.14 mg
Vitamin B12	1.69 mcg
Vitamin C	2.49 mg
Vitamin D	162.39 IU
Vitamin D	4.06 mcg
Vitamin E	0.58 mg
Vitamin E	0.86 IU
Vitamin E	0.85 mg
Folate	3.97 mcg
Vitamin K	0.02 mcg
Pantothenic Acid	0.39 mg
Minerals
Calcium	44.23 mg
Copper	0.22 mg
Iron	3.50 mg
Magnesium	38.56 mg
Manganese	0.04 mg
Phosphorus	155.36 mg
Potassium	206.39 mg
Selenium	44.91 mcg
Sodium	254.02 mg
Zinc	1.77 mg
Saturated Fats
14:0 Myristic	0.02 g
15:0 Pentadeconoic	0.01 g
16:0 Palmitic	0.16 g
18:0 Stearic	0.11 g
Mono Fats
16:1 Palmitol	0.06 g
17:1 Heptadecenoic	0.02 g
18:1 Oleic	0.12 g
20:1 Eicosen	0.01 g
22:1 Erucic	0.01 g
Poly Fats
18:2 Lenoleic	0.02 g
18:3 Lenolenic	0.01 g
20:4 Aracidon	0.08 g
20:5 EPA	0.19 g
22:5 DPA	0.02 g
22:6 DHA	0.16 g
Other Fats
Omega 3 Fatty Acids	0.37 g
Omega 6 Fatty Acids	0.10 g
Amino Acids
Alanine	1.34 g
Arginine	2.07 g
Aspartate	2.45 g
Cystine	0.27 g
Glutamate	4.04 g
Glycine	1.43 g
Histidine	0.48 g
Isoleucine	1.15 g
Leucine	1.88 g
Lycine	2.06 g
Methionine	0.67 g
Phenylalanine	1.00 g
Praline	0.78 g
Serine	0.93 g
Threonine	0.96 g
Tryptophan	0.33 g
Tyrosine	0.79 g
Valine	1.11 g

Buying & Storing Tips

While buying shrimp, prefer frozen shrimp to the fresh one, as frozen shrimp can be stored for several weeks and the fresh one has to be cooked within two days.
When buying fresh shrimps, look for the ones that have their bodies still intact, with their shells and are also free of black spots on their shell.
Be careful not to purchase the yellow or gritty shells, as they have been bleached using sodium bisulfate or other chemicals.
Fresh shrimps will smell slightly of saltwater.
Since seafood is sensitive to temperature, transfer the shrimps in the refrigerator at the earliest, to prevent them from spoiling.
Store a well-wrapped shrimp in a baking dish filled with ice and place the baking dish in the coldest part of the refrigerator. Do not forget to replenish the ice once or twice per day.
Place the shrimp in a bowl of cold water to defrost it. Do not attempt to keep it in a microwave, as this can lead to loss of moisture and essential nutrients.

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