Crustaceans, shrimp
Category: Finfish & Shellfish Products Method: Raw
Nutrition Highlights
Serving Size
Calories
72
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 68 (94.6%) |
| Fat | 3.9 (5.4%) |
| Total | 72 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 67 (78.4%) |
| Protein | 17 (20.1%) |
| Ash | 1.0 (1.2%) |
| Fat | 0.4 (0.5%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 3 ounces providing more than 25 grams. Protein is important for growth, repair and maintenance of muscle mass
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A good source of selenium, an antioxidant mineral that may help protect cells from damage. 3 ounces of shrimp provide about 25% of the Daily Value for selenium
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Contain astaxanthin, an antioxidant that gives shrimp and salmon their pinkish-red color. Astaxanthin may help protect cells from free radical damage
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Low in saturated fat and calories. Three ounces of cooked shrimp have less than 1 gram of fat and only 80 calories
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Contain omega-3 fatty acids EPA and DHA which are anti-inflammatory and may help reduce risk of heart disease when consumed in moderation
Risks
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Raw shrimp may contain bacteria like Vibrio vulnificus which can cause severe gastrointestinal illness or even life-threatening bloodstream infections in those with weakened immune systems
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Eating raw shrimp increases the risk of foodborne illness as it has not been cooked to kill harmful bacteria
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Raw shrimp may contain traces of environmental pollutants like mercury which can accumulate in the body over time with frequent consumption
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Allergies to crustacean shellfish like shrimp are common and can cause mild to severe allergic reactions including anaphylaxis in sensitive individuals
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Bacteria in raw shrimp can cause gastrointestinal upset with symptoms like diarrhea, nausea, vomiting and abdominal cramps within a few hours of consumption
Additional Information
Crustaceans, specifically shrimp, are a popular seafood choice enjoyed by many around the world. These small, shellfish creatures provide a range of nutritional benefits, but also come with certain risks that should be considered. Let's delve into the primary attributes and secondary attributes of raw shrimp and explore their nutritional profile.
Primary attribute: Crustaceans, shrimp, raw
Shrimp are an excellent source of high-quality protein, making them a valuable addition to a balanced diet. Protein is essential for the growth, maintenance, and repair of body tissues, including muscles, skin, and organs. A 3-ounce (85 grams) serving of raw shrimp provides approximately 18 grams of protein, which is about one-third of the recommended daily intake for an average adult.
Secondary attributes:
1. Low in calories: Shrimp are relatively low in calories, making them a suitable choice for those aiming to manage their weight. A 3-ounce serving of raw shrimp contains only around 84 calories, making it a low-calorie protein option.
2. Low in fat: Shrimp are also low in fat, particularly saturated fat. This makes them a heart-healthy choice, as excessive saturated fat intake has been linked to an increased risk of cardiovascular diseases. However, it is important to note that shrimp do contain a small amount of cholesterol, so moderation is key for individuals with specific dietary restrictions.
3. Rich in omega-3 fatty acids: Shrimp are a good source of omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These essential fatty acids have been associated with numerous health benefits, including reduced inflammation, improved brain function, and a decreased risk of chronic diseases such as heart disease.
4. Good source of vitamins and minerals: Shrimp provide various vitamins and minerals necessary for optimal health. They contain notable amounts of vitamin B12, which is essential for nerve function and the production of red blood cells. Shrimp also provide selenium, a mineral involved in antioxidant defense and thyroid function. Additionally, they contain small amounts of vitamin E, zinc, copper, and magnesium.
However, it is important to consider the risks associated with raw shrimp consumption:
1. Bacterial contamination: Raw shrimp, like other seafood, may harbor harmful bacteria such as Vibrio and Salmonella. These bacteria can cause foodborne illnesses, resulting in symptoms like diarrhea, vomiting, and abdominal pain. To minimize the risk of bacterial contamination, it is crucial to handle and cook shrimp properly, ensuring they reach a safe internal temperature.
2. Allergies: Shrimp allergies are relatively common and can cause severe allergic reactions. Individuals with shellfish allergies should avoid consuming shrimp altogether to prevent potentially life-threatening symptoms.
In conclusion, raw shrimp offer several nutritional benefits, including being a rich source of protein, low in calories, low in fat, and containing omega-3 fatty acids, vitamins, and minerals. However, it is important to handle and cook shrimp properly to minimize the risk of bacterial contamination. Individuals with shellfish allergies should avoid consuming shrimp. As with any food, moderation and proper preparation are key to enjoying the nutritional benefits of raw shrimp while minimizing the associated risks.