Shrimp has 19 grammes of protein per 3-ounce serving. This is around 75% protein, which suits a diet seeking lean protein sources.
Protein is recognised for sustaining lean muscle, but it also aids in cell and tissue development, hormone control, and fluid balance.
Copper is an important mineral that we don't talk about often. Copper affects iron metabolism, connective tissue, and neurotransmitters.
Adult men and non-pregnant/lactating females need 900 micrograms of copper every day. Three-ounces of shrimp has 300 micrograms.
High cholesterol consumption leads to heart disease and stroke risk, while saturated and trans fat impact blood cholesterol more.
Most nutritionists recommend keeping daily cholesterol at 300 mg. Three ounces of shrimp provides 140 mg cholesterol.
Most commercial seafood, including shrimp, is preserved using salt. This includes unbreaded, unseasoned shrimp.
Each product's salt level varies, so check the nutrition information panel or ask at the seafood counter.
Seafood is often regarded as the gold standard way to consume omega-3 polyunsaturated fatty acids, but unfortunately, shrimp doesn't make the cut.
Herring, sardines, and Atlantic salmon provide the most omega-3s per three-ounce cooked dish.