"Far East shrimp (meat)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Far East shrimp (meat) — this is the edible part of the body of decapod crustaceans from the family Pandalidae in the order Crustaceans (Brachyura).

Appearance and size. Far East shrimp have shells in various shades: from greenish-gray to brown. Body length can reach 10–30 cm, and weight up to 0.5 kg.

Habitat. Far East shrimp inhabit the coastal zones of the Sea of Japan, the Sea of Okhotsk, the Bering Sea, and the Chukchi Sea, as well as off the coasts of Kamchatka and the Kuril Islands.

Method of harvesting. Shrimp are caught using specialized vessels — shrimp trawlers.

Nutritional value. The meat of Far East shrimp is rich in protein (15.5–22.5%), contains essential amino acids, vitamins (A, D, B group, C, E, PP), macro- and microelements (potassium, calcium, magnesium, phosphorus, iron, zinc, iodine, copper, manganese, cobalt), and also polyunsaturated fatty acids.

Uses. Far East shrimp are widely used in cooking. They are boiled, fried, baked, grilled, added to salads, soups, pasta, risotto and other dishes.

Storage. Fresh shrimp should be stored in the refrigerator at 2–6 °C for no more than 3 days. In frozen form they can be stored up to 6 months.

Health benefits. The meat of Far East shrimp contains many beneficial substances that positively affect the human body. It may be beneficial for bone health, the nervous system, vision, the cardiovascular system, and immunity.

Contraindications. However, it should be remembered that shrimp can contain toxins, so it's important to choose trusted suppliers and follow cooking rules. Also shrimp are not recommended for people with seafood allergies.