Benefits of Eating Shrimp

 

Shrimp is a commonly eaten seafood. While the amount of calories in shrimp is low, the number of key nutrients is high. These nutrients include vitamin B12, which helps form red blood cells and maintain nervous system function, and selenium, a mineral that helps protect cells from damage.

Actually, regarding the nutritional facts, ten medium-sized, cooked shrimp—steamed or boiled—provide: 

• Calories: 45.5
• Fat: 0.65g
• Carbohydrates: 0.58g
• Protein: 8.7g
• Sodium: 174mg, 7.6% of the daily value
• Selenium: 18.9mcg, 34% of the daily value
• Vitamin B12: 0.43mcg, 18% of the daily value
• Zinc: 0.62mg, 5.6% of the daily value
• Vitamin E: 0.84mg, 5.6% of the daily value
• Omega-3S in Shrimp

Benefits of Eating Shrimp

Reduce Heart Disease Risk

Shrimp provides omega-3 fatty acids and is extremely low in saturated fat. 

Consuming these good fats has been linked to a variety of health benefits, including healthy aging, anti-inflammation, immune support, weight management, and a reduced risk of heart disease and Alzheimer's. Ten medium-boiled or steamed shrimp provide 0.04 grams of each DHA and EPA.

Compared to those who did not consume shrimp, shrimp eaters had lower rates of high blood pressure and high cholesterol and a lower chance of developing heart disease and stroke. To maximize heart benefits, the most important prep tip is to avoid frying.

While "bad" LDL cholesterol rises after eating shrimp, so too does "good" HDL cholesterol—and by a great amount, leading to a net positive effect on the ratio of total cholesterol to HDL. In other words, the consumption of shrimp was found to be associated with an overall favorable impact on blood cholesterol levels.

Improve Pregnancy Outcomes

Consuming a wide range of seafood during pregnancy is linked to better brain development in babies. 

In addition, shrimp can also supply other nutrients needed for fetal brain development, including iodine. In fact, three ounces of cooked shrimp provides 9% of the daily value for iodine. 

Other Nutritional Data

Shrimp is a lean, healthful protein source of protein. Ten medium-sized, cooked shrimp—steamed or boiled—provide almost nine grams of protein. Protein provides amino acids, the building blocks of life.

Shrimp's zinc helps support a healthy immune system and also aids in wound healing and the breakdown of carbohydrates. Zinc is also needed to maintain the sense of taste and smell. 

Vitamin E in shrimp is an antioxidant that protects healthy cells and tissues from damage that may lead to aging or disease. It also helps the immune system fend off bacteria and viruses, aids in the production of red blood cells, and widens blood vessels, which helps prevent blood clots from forming. 

Shrimp is a source of an antioxidant called astaxanthin, which helps treat diseases like diabetes, high blood pressure, cancer, neurological disorders, heart disease and obesity. This antioxidant has been shown to be very effective against oxidative stress, which is damage to cells that can lead to various disease states.

Risks of Eating Shrimp

While there are several positive attributes to eating shrimp, there are potential downsides to consuming it:

May Contain Contaminants

Shellfish may contain a range of unwanted additives, including heavy metals and microplastics. Microplastics may impact immune and reproductive function and counter the body's ability to fend off changes in cells that lead to disease. And excess mercury is known to impact the nervous system as well as heart and kidney health. Luckily, shrimp is considered a low-mercury food, but it is still something of which to be aware.

A Common Allergen

Exposure to shrimp by someone who is allergic to shellfish can cause a severe reaction, including life-threatening anaphylaxis, which involves swelling of the throat, the inability to breathe, severely low blood pressure and shock.