Lobster (scientific name: Palinuridae) is a generic term for 19 species of lobsters in the 4 genus of the lobster family Decapoda. Also known as prawn, head shrimp, shrimp head, sea shrimp and so on. Its head and chest is relatively thick, the shell is hard, colorful, abdomen short, body length is generally between 20 cm to 40 cm, weighing 0.5 kg up and down, is the largest category of shrimp. The heaviest can reach more than 5 kg, known as lobster tiger. The body is of a thick cylindrical shape with a slightly flattened dorsal abdomen, a well-developed cephalothorax, a thick spine, and a pair of powerful supraspinatus at the center of the front edge, with a closed diverticulum. Mainly distributed in the tropical waters, is a precious seafood. China has found 8 species, with a larger production of Chinese lobster. According to the analysis of nutrition expert Li Jiyun, the disease prevention index and vitality index of lobster are all low.
The nutritional value of lobster:
1. From the aspect of protein composition, the protein content of lobster is 18.9%, which is higher than that of most freshwater and marine fish and shrimp. Its amino acid composition is superior to that of meat, but it is necessary for human body and cannot be synthesized or synthesized in vivo. The 8 essential amino acids include not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine, which contains little vertebrate body, and lobster It also contains histidine, which is also necessary for young children.
2. The fat content of lobster is only 0.2%. It is not only much lower than livestock and poultry meat, but also much lower than that of shrimp and shrimp. Moreover, its fat is mostly composed of unsaturated fatty acids which are essential to the human body and is easily digested and absorbed by the human body. And it has the effect of preventing accumulation of cholesterol in the body.
3, lobster and other aquatic products, containing the necessary mineral components of the human body, which contains more calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, etc. are more important. The total amount of minerals in lobsters is about 1.6%, of which calcium, phosphorus, sodium, and iron are both higher than normal livestock and poultry meat and higher than shrimp. Therefore, regular consumption of lobster meat can maintain nerve and muscle excitability.
4, from the vitamin composition point of view, lobster is also an important source of fat-soluble vitamins, lobsters are rich in vitamins A, C, D, which greatly exceeds the content of terrestrial animals.