The nutritional value and edible effectiveness of lobster

1, Protein content of lobster higher than most freshwater and seawater fish and shrimps. Its amino acid composition is better than meat, which contains the essential human body can not synthesis or synthesis insufficient of 8 essential amino acids, also contains very little content of arginine vertebrate body, in addition, lobsters also contain histidine necessary for young children;

2, Lobster fat content, not only much lower than the poultry meat, compared with macrobrachium nipponense, prawns is also much lower, and the lobsters are mostly unsaturated fat fatty acid composition, is necessary for the body, easily digested and absorbed, and have prevent the cholesterol accumulation in the body with the role;

3, The same as lobster and other seafood. Contains the human body essential minerals, which have more contains calcium , sodium, potassium, magnesium, phosphorus, contain of the more important are iron, sulfur, copper and so on. Lobster is about 1,6% of total minerals content, including calcium, phosphorus, sodium and iron content in higher than poultry meat, higher than the prawns. Therefore, regular consumption of lobster meat can maintain nerve and muscle excitability.

4, Lobster is an important source of fat-soluble vitamins, lobster rich in vitamin A, C, D, much higher than the content of terrestrial animals.



5, Lobster nutrient-rich, and its flesh soft, easy to digest, the body weak and after sick people need nursed back to health, the food is excellent;

6, The lobster is rich in magnesium, and magnesium on the heart activity has an important regulatory role in the cardiovascular system can be well protected, it can reduce blood cholesterol levels, prevent atherosclerosis, while expansion of the coronary arteries, help prevent hypertension and myocardial infarction;

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Article: The nutritional value and edible effectiveness of lobster

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