Shrimps, mussels and other seafood are both tasty and very healthy. What is their use? Let’s not get bored listing all 38 useful trace elements and a whole company of vitamins that lurk in all this salty yummy. Just four basic facts about seafood will be enough to make friends with aquatic delicacies.
4 Benefits of Seafood:
1. Seafood is non-caloric
Unlike traditionally fatty Slavic meat dishes, southern and eastern sea delicacies are dietary. The lowest-calorie of them are mussels (100 g contains about 60 kcal). Most calories (compared to their counterparts) in oysters — about 150 per 100 g. Squids and shrimp — in the middle: 100 and 80 kcal, respectively.
2. Seafood is nutritious
At the same time, in terms of nutritional value, the inhabitants of the salty element give a solid head start to river and land animals. More protein is found only in the proteins of chicken eggs. Moreover, if the body takes five hours to process this important substance from meat, then protein is absorbed twice as fast from marine life.
3. Seafood Provides Iodine
There is almost no fat in mollusks (for healthy fats, contact the neighborhood — sea fish), but iodine is a hundred times more than, say, in beef. Everyone has already heard that this element is needed by the thyroid gland like air. But not everyone knows that organic iodine, which is found in seafood, is excreted naturally by the body in excess. Therefore, there is no risk of “overdose”. And from artificially iodized products — all is absorbed, so you can overdo it.
4. Seafood contains taurine
Another very useful substance that is delivered to us from sea waters is the amino acid taurine. It regulates blood pressure (and therefore essential for hypertension), helps produce insulin (and therefore maintains proper blood sugar levels), and promotes the normal metabolism of potassium and other minerals (and therefore prevents heart rhythm disturbances).
What are the benefits of shrimp
How rich. Vitamin B12, which is necessary for the production of hemoglobin and strengthening the nervous system. Shrimp is a storehouse of iodine and proteins. Fat in it is only 1–2%, and there are practically no carbohydrates.
What do they eat with. These tender crustaceans are easy to cook: pour a bag of frozen product into salted boiling water and cook for 15–20 minutes. And only then you can use them in a salad (for example, with avocado) or eat them as they are, pouring sauce to your taste. The most correct are shrimp dishes flavored with lemon juice (in general, all seafood is friendly with citrus fruits).
What are useful squids
How rich. “Sea ginseng” got its nickname for a reason: it contains phosphorus, iron, and other useful minerals in abundance; B, PP, other important vitamins; valuable polyunsaturated fats. Toxins are removed from the body, cholesterol levels are lowered, and the cardiovascular system is strengthened.
What do they eat with. Having defrosted the semi-finished product, removing the film from it, washing and boiling for 3–5 minutes, we will get nutritious raw materials for cold snacks and filling for pies. And you can, cut into strips, roll in flour, fry and stew in sour cream sauce. But what you should not get carried away with is salted and smoked squid in bags.
What are useful mussels
How rich. In addition to the traditional marine set of vitamins and microelements, they contain especially a lot of the amino acid methionine, as well as cobalt. They improve metabolism and immunity, stimulate the process of hematopoiesis and increase overall tone. Useful for physical and mental stress, essential for atherosclerosis.
What do they eat with. These boiled clams make delicious salads. And with mussels, omelet or pilaf are good: both healthier and tastier than with meat. However, in some people they cause an allergic reaction.
What are useful crabs
How rich. They have enough copper and zinc, which strengthen the immune system and help resist infections. And a number of useful acids help fight cardiovascular diseases. Crab delicacies reduce the likelihood of blood clots in the blood vessels and prevent anemia.
What do they eat with. The crab is a delicate animal, it must be processed as quickly as possible, immediately after being caught. They are sold boiled-frozen or in the form of canned food. From this semi-finished product, you can make a salad (with fruits, vegetables or rice) or a hot dish: soup or meatballs, fill them with pizza or pancakes. Hunters for live crabs cook them right in their natural environment, that is, boil them in sea water.
Editor’s advice. In addition to useful properties, the inhabitants of the sea have one more thing: they are good at accumulating harmful substances from polluted water. So it is worth considering the ecological cleanliness of the place of catch. It is important to remember that seafood delicacies cannot withstand repeated freezing. You also need to consider that crab sticks are distantly related to seafood — and have no relationship with crabs. Biologically active substances and vitamins are washed out of the raw materials at the stage of minced fish preparation, but there is a lot of starch and flavoring dyes.
The opinion of the editors may not coincide with the opinion of the author of the article.