why shrimp are useful and harmful to whom, how to choose the best

Shrimps – a popular seafood around which many myths have developed. Some people are afraid to buy shrimp because they may contain mercury or arsenic. Many are sure that frozen shrimp has a lot of ice and little actual shrimp. It is believed that shrimp caught in the ocean are tastier than artificially grown ones. Some people believe that expensive shrimp are tastier than cheap ones. Let’s clarify what the numbers on the shrimp packages mean and how different types of shrimp differ from each other. We know that in myths about shrimp true and what is false. Let’s figure out how shrimp are useful and to whom they can be harmful. Find out how to choose the most tasty and healthy shrimp.

What kind of shrimp are sold in Russia?

In total, about 300 species are mined and grown in the world. shrimp. In Russia, on the shelves usually meets only three. Approximately half of them are caught in the seas and oceans, and half are grown as aquaculture.

  • deep sea shrimpshe is wild or northern. It is mined in the northern part of the Atlantic and Pacific oceans, in the Barents Sea. Small in size, but rich in flavor.
  • Pacific white shrimpshe is white-footed, vannamey or “royal“. In nature, it is found in the eastern part of the Pacific Ocean, but in Russia they sell artificially grown large shrimp.
  • Tiger shrimp. Large variety of shrimp. In Russia, it is usually sold packaged in boxes, it is more expensive than other varieties.

GOST 20845-2017 divides shrimp on four categories sizes – large, medium, small and extra small. For example, in 1 kg of large shrimp there should be no more than 70 boiled-frozen uncut shrimp or 110 cut in shell. At the same time, there will be more than 300 and 740 especially small shrimps in 1 kg, respectively.

Russian manufacturers rarely use such markings, preferring the European standard. On the package, through the fraction, the minimum and maximum number of shrimp per 1 kg. The lower the number, the larger the shrimp.

Truths and misconceptions about shrimp myths

Shrimps contain arsenic, mercury and other harmful substances

partly true

Wild shrimp, like other marine animals, can accumulate in their bodies substances harmful to human healthincluding mercury and arsenic. Sometimes on the shelves in Russia fall shrimp with arsenic content exceeding Russian standards. Usually they are quickly withdrawn from sale.

Aquacultured shrimp usually do not contain excess mercury or arsenic. But with artificial shrimp farming, producers can use antibiotics for the treatment of diseases. “Shrimp are not vaccinated in principle, because their body does not have an adaptive immune system … This encourages a number of enterprises to use antibiotics,” – explained Doctor of Technical Sciences, Deputy Head of the Department for Quality of Fish Food Products of the All-Russian Research Institute of Fisheries and Oceanography Lyubov Abramova. In a number of countries that grow shrimp, the use of these drugs is not regulated by law.

Occasional checks reveal in shrimp elevated levels of microorganisms. Sometimes the violation of storage conditions is to blame for this, sometimes the initially low quality of the shrimp themselves.

Frozen shrimp has a lot of ice and few shrimp

partly true

Rules in force in Russia and other states of the Eurasian Economic Union requireto have peeled shrimp ice glaze accounted for no more than 7% of the total mass, and for uncut ones – no more than 14%. 2020 study showedthat some brands of uncut ice-glazed shrimp can have about 24% of the total mass, and peeled ones can have more than 16%.

At the same time, each frozen shrimp must have an ice glaze. She is protects the shrimp from damage during transport and storage. Shrimps without ice glaze lose their marketable appearance, they are dry in taste and may be unsafe.

Ocean-caught shrimp are tastier than farm-raised ones

partly true

Living in natural conditions shrimp more varied diet compared to those grown in aquaculture. It affects their taste explained nutritionist Natalya Grigorieva. “Argentine will be significantly different from the Pacific,” – she said.

Expensive shrimp are always better than cheap ones.

Partial delusion

2020 study showedthat the most expensive shrimp of the 25 brands sold in Russia, they were in the penultimate place in terms of quality. They yielded only to shrimp, in which experts found the content of arsenic above the permitted limit. At the same time, the cheapest shrimp turned out to be approximately in the middle of the ranking.

Myths about food

What are the benefits of shrimp?

Shrimps is a protein-rich seafood. The nutritional value of shrimp differs depending on how they are processed after being caught. AT boiled-frozen shrimp more calories, protein, but less fat than in raw-frozen. 100 g of boiled-frozen shrimp contains 99 kcal, 24 g of protein, 0.28 g of fat and 0.2 g of carbohydrates.

in shrimp lots of potassium, phosphorus and sodium. How many nutrients contained in 100 g of boiled-frozen shrimp:

  • 70 mg calcium;
  • 0.51 mg iron;
  • 39 mg magnesium;
  • 237 mg phosphorus;
  • 259 mg potassium;
  • 111 mg sodium;
  • 1.64 mg zinc;
  • 0.379 mg copper;
  • 0.033 mg manganese;

There are few vitamins in shrimp, except for vitamin B3 (PP). Its level drops during the heat treatment of products. How many vitamins contained in 100 g of shrimp:

  • 10 micrograms of vitamin A in retinol equivalent;
  • 0.03 mg vitamin B1;
  • 0.04 mg vitamin B2;
  • 5.1 mg vitamin B3;
  • 0.03 mg vitamin B6;
  • 13 micrograms of vitamin B9;
  • 0.6 mg vitamin E.

shrimp contain omega-3 fatty acids. Their regular consumption reduces the risk cardiovascular disease, stroke and type 2 diabetes. At the same time, there is little mercury in shrimp that is hazardous to health, often accumulating in fish and seafood. Therefore, specialists recommend shrimp as a source of omega-3s, although other seafood has more omega-3s.

in shrimp low fat in general, but a lot of cholesterol – sometimes up to 190 mg per 100 g. Studies by American doctors showthat regular consumption of shrimp does not have a strong effect on blood lipid profile. The cholesterol content of shrimp does not lead to a noticeable increase in the level of “bad” LDL cholesterol.

Shrimps contain a carotenoid astaxanthin, which they receive from food from algae. This substance gives a characteristic color to the meat of salmon fish and flamingo feathers. This is antioxidant, which helps the human body fight the negative effects of free radicals on cells. Scientists considerthat astaxanthin may help prevent certain diseases nervous system. Selected studies indicate on the positive effect of this substance for heart and vascular health.

Who can be harmed by shrimp?

Main danger shrimp – some people have them cause allergic reaction. The human body reacts incorrectly to the protein contained in them. As a result, swelling of the tongue or lips, hives, nausea and bloating, diarrhea, runny nose and nasal congestion, sneezing, burning sensation in the eyes may occur. In severe cases, anaphylactic shock occurs.

Allergies to shrimp and other crustaceans are quite common. In some patients, it can even appear in a store next to loose shrimp or in the kitchen if shrimp are cooked there.

Shrimp allergy is more common in adults than in children. It doesn’t go away with age. The only way to prevent give up shrimp entirely in food and avoid places where they are sold or prepared.

How to choose tasty and healthy shrimp?

Shrimp shelf life depends on the technology of their production and storage conditions. Usually frozen shrimp can be stored for 4 to 10 months. The best boiled-frozen shrimp are sold in a cardboard package waxed inside – it protects against small temperature changes.

Quality boiled-frozen shrimp tail curled – they were cooked after the catch, and then frozen. Shrimps with a straightened tail were first frozen, then thawed, boiled and frozen again – they are not so tasty and juicy.

What to pay attention to when choosing shrimp, told technologist of the National Center for the Safety of Aquatic Products and Aquaculture Olga Kuzmina.

  • The packaging must contain complete information about shrimp. Packaged shrimp must be sold in undamaged packaging.
  • Can’t buy shrimp black head and white or black spots on the shellrust-like surface are diseased or improperly stored specimens.
  • The shrimp should be evenly covered with ice glaze. If the shrimp have ice build-ups or several pieces are frozen together, this may indicate improper storage.
  • frozen shrimp stored at temperatures from minus 25°С to minus 18°С. Buying shrimp that has been stored in a warmer environment is not safe.
  • Shrimp by weight should not be broken or dried up.
  • Frozen shrimp should not have fishy smell.

Shrimps – delicious and healthy seafood, rich in nutrients. Eat for health!

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