Nutritional Value of Shrimp
Shrimp is a seafood delicacy packed with protein. It’s low in calories yet abundant in essential nutrients like vitamin B12, which is crucial for the formation of red blood cells.
Shrimp serves as a healthy source of protein, offering essential amino acids for cell repair and the creation of new cells. Additionally, the zinc in shrimp boosts immunity and aids in wound healing.
Shrimp is also a good source of vitamin E, a potent antioxidant. This vitamin safeguards cells and tissues from free radical damage, slowing down aging and preventing diseases. Antioxidants also bolster immunity, support red blood cell production, and hinder blood clot formation.
According to the Sức khỏe & Đời sống newspaper, citing the United States Environmental Protection Agency (EPA), shrimp has low mercury levels and is recommended for its health benefits.
Moreover, shrimp provides a good amount of omega-3 fatty acids and very little saturated fat.
Who Should Avoid Eating Shrimp
- People with a Cough
Shrimp shells and legs can easily get stuck in the throat, causing irritation and triggering coughing. Hence, individuals suffering from a cough are advised to refrain from consuming shrimp.
In certain cases, the strong flavor of shrimp may exacerbate coughing due to respiratory tract sensitivity.
- Individuals with Conjunctivitis
Conjunctivitis patients should avoid eating shrimp as it can aggravate the condition. It’s also advisable to steer clear of other seafood with a strong flavor, such as fish, squid, and crab.
- High Cholesterol Levels
Shrimp is relatively high in cholesterol, with 100 grams providing up to 152 mg. Therefore, individuals with high cholesterol, blood lipid disorders, or cardiovascular diseases should exercise moderation when it comes to shrimp consumption.
- Asthma Sufferers
Shrimp can irritate the throat and trigger bronchospasm. Thus, asthmatics are advised to limit their intake to prevent breathing difficulties.
- Gout, Hyperuricemia, and Arthritis
Since seafood can increase uric acid levels in the body, leading to joint pain and disease exacerbation, individuals with gout, hyperuricemia, or arthritis are advised to limit their seafood intake, including shrimp.
- Thyroid Disorders
Shrimp and other seafood are rich in iodine, which individuals with thyroid conditions should limit. Excess iodine can worsen thyroid disorders.
Additionally, those with seafood allergies should exercise caution when consuming shrimp, as it may trigger allergic reactions such as itching, redness, and swelling.
Precautions When Eating Shrimp
According to the Sức khỏe & Đời sống newspaper, the US Food and Drug Administration offers the following advice to prevent food poisoning from shrimp:
Always choose fresh shrimp. Buy live shrimp or frozen shrimp that is properly stored, preferably in boxes or on thick ice with a cover.
Opt for shrimp that appears pearly and translucent, devoid of any off-putting odors. Frozen shrimp can also spoil if not stored correctly.
The best cooking methods for shrimp include steaming, boiling, using it in salads or soups, and grilling. Frying is not recommended. Complement shrimp with fresh vegetables and grains to maximize its health benefits.
These insights should provide clarity on the query, “Who should avoid eating shrimp?” When incorporating shrimp into your diet, keep these considerations in mind.
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