Coldwater Shrimp is low in fat and high in protein. Nutritionists have suggested for years that wild seafood such as Coldwater Shrimp are a top quality source of protein for the body. Proteins break down to release the amino acids used in growth and cell maintenance.
There are nine amino acids the body cannot manufacture so we must get them from our food. Coldwater Shrimp contains all nine of these essential amino acids. An added advantage of this protein is that they are highly digestible and are more readily broken down and thus absorbed in the body than the proteins from red meat or poultry.
Shrimp contains about 19 grams of protein per 100 grams of product weight. Seafood fits right in to a diet low in fat relative to caloric intake and low in cholesterol. The fat content in fish and shellfish and wild coldwater shrimp is low in total and the fat is rich in polyunsaturated fats. Many of these fish oils are composed of the beneficial Omega 3 fatty acids. This is because the shrimp ingest and accumulate omega 3 fatty acids from the algae and phytoplankton they consume. Omega 3 fatty acids found in wild coldwater shrimp are known to reduce the amount of “bad” cholesterol component (low density lipoprotein, LDL) leaving a higher level of “good” cholesterol (high density lipoprotein HDL) in the blood.
Medical experts think the HDL carries cholesterol away from the arteries for elimination from the body by the liver. The cholesterol level in shrimp is generally one and a half times the level in the dark meat of chicken and far less than in eggs. Wild coldwater shrimp would no longer be excluded from a typical low cholesterol diet.