5 Surprising Side Effects of Eating Shrimp, Says Dietitian
This summer, you might take advantage of local cuisine while vacationing in coastal areas. And local seafood like shrimp might be one of the options. In addition to being prepared and breaded on a seafood platter, shrimp can also be served cold in a “cocktail” version with a tomato-based sauce. Cooked and seasoned as a Spanish-inspired shrimp paella, or in a jambalaya. When visiting new places and experiencing their flavors, sights, and sounds, the taste may reign supreme. But it’s also important to consider the benefits and drawbacks of shrimp for our health. Here are five unexpected things that may occur to your body after eating shrimp. For more information, see also Alcohol’s Surprising Gut Effects.
1. You will increase protein consumption.
With about 19 grams of protein per three-ounce serving, shrimp offers a substantial amount of protein. This translates to roughly 75% of total calories being protein. Which is suitable for a diet that aims to include more lean protein sources. Protein is primarily recognized for its benefits in retaining lean muscle. But it is also essential for the development and repair of bodily tissues. The control of hormones and enzymes, and the maintenance of a healthy fluid balance.
2. You could improve your copper intake.
Copper is a necessary mineral that is normally not discussed much. But is very important for our diets. The metabolism of iron, the synthesis of connective tissue. And the production of neurotransmitters all involves copper. Male and female adults who are not pregnant or nursing. Should aim for 900 micrograms of copper daily. Three ounces of shrimp have about 300 micrograms in them.
Enjoying shrimp in a cashew-based pasta dish or a shrimp boil with potatoes. (each medium potato has about 675 micrograms of copper). Can provide you with an even greater dose of copper. (cashews contain about 630 micrograms per one-ounce serving).