Which is more nutritious, bighead shrimp or jiwei shrimp?

The nutritional value of the two is comparable.

1. Bighead shrimp are abundant in South Asian countries, Vietnam, Thailand, and Laos.

Myanmar has both, but southern Vietnam produces the most delicious, because it is the brackish and freshwater junction of the Mekong River and the South China Sea, which is particularly rich in microorganisms, and the food of bighead shrimp is nutritious, and the "physique" is of course the best.

Shrimp is rich in magnesium, which has an important role in regulating heart activity, can protect the cardiovascular system, and it can reduce blood cholesterol.

content, prevent arteriosclerosis, and at the same time dilate coronary arteries, which is beneficial to prevent hypertension and myocardial infarction.

It is nutritious, and its meat is soft and easy to digest, making it an excellent food for those who are weak and need to recuperate after illness.

2. Jiwei shrimp.

It belongs to the shallow sea sea shrimp, native to the coastal areas of Guangdong and Fujian, the shell is thin and the meat is tender and delicious, the color is good-looking, and it is a delicacy on the table.

The meat of shrimp is fatty and tender, and there is no fishy smell or bone spurs when eaten, which is suitable for both young and old, and is highly favored; Shrimp can be eaten in a variety of ways and can be made into a variety of delicacies, and shrimp meat has always been considered both delicious and aphrodisiac.

Jiwei shrimp is more nutritious, and the meat quality is also relatively delicious.

The main differences between Jiwei shrimp and bighead shrimp are: different body size, different shell hardness, different foreheads, different colors, different spot conditions, different stripe distribution, different taste, etc.

Bighead shrimp is not seafood, but river fresh. Big-headed shrimp, the most expensive in the market, is called "big-headed shrimp" because of its large size, which is a species of giant river shrimp in the river shrimp, grows in freshwater areas, can not be classified as seafood, but should be classified as river fresh.

One. Nutritional value of lobster:

1. From the point of view of protein composition, the protein content of lobster is higher than that of most freshwater and marine fish and shrimp, and its amino acid composition is better than that of meat, containing 8 essential amino acids that are necessary for the human body and can not be synthesized or synthesized in insufficient amounts, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also contains arginine in vertebrates, in addition, lobster also contains histidine that is also necessary for young children.

2. The fat content of lobster is only, not only much lower than that of livestock and poultry meat, much lower than that of green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easy to be digested and absorbed by the human body, and has the effect of preventing cholesterol accumulation in the body.

100 grams of edible Jiwei shrimp has 93 kcal. It is rich in protein, vitamin A, B vitamins, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron, copper and other minerals, which is a good food for the human body to supplement nutrition.

1. Jiwei shrimp is rich in nutrition, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness.

2. Jiwei shrimp is rich in magnesium, magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction.

3. Jiwei shrimp has a strong lactation effect, and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.

4. Scientists from Osaka University in Japan have found that astaxanthin in Jiwei shrimp helps eliminate the "jet lag" caused by jet lag.

5. No matter what kind of shrimp, it is rich in protein, high nutritional value, its meat is as soft as fish, easy to digest, and no fishy smell and bone spurs, and rich in minerals (such as calcium, phosphorus, iron, etc.), shrimp is also rich in iodine, which is very beneficial to human health.

The protein content of ordinary shrimp is several times to dozens of times that of fish, eggs and milk; It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is as soft as fish and easy to digest.

It's all shrimp, there's no difference.