Scientists analysed the nutritional composition of 100g of tiger shrimp and white shrimps. Saturated fatty acids which increases blood cholesterol was found to be low in shrimp (0.25mg100g) compared to other meat like chicken, mutton, beef, pork and even egg. Dietary cholesterol level in shrimp (173mg100g) is less than in eggs (400mg100g).
The American Heart Association recommends less than 300mgday of dietary cholesterol for healthy individuals and less than 200mg day for diabetics. Scientists say 100g of shrimp provides less than the recommended cholesterol. The lipid (fat) levels in shrimp were found to be around 1.15g 100g, which is the lowest compared of all meats.
Senior scientist J Syama Dayal said that about 32% shrimp lipid has PUFA, a healthy fat that can improve blood cholesterol levels as well as decrease the risk of heart disease and type 2 diabetes.
While a healthy diet should have a PUFASFA ratio of at least 0.54 and above, shrimps provide more than 1.9. Shrimps also provide vitamins A, D, E, B12 and B3. It also has astaxanthin, a potent natural antioxidant.With 80% of its dry matter having protein, shrimps can provide 87% of the total energy needed for the body .
While the study recommends moderate quantity of shrimp for healthy individual to benefit from its vital nutrients, it suggests that those with clear risk of CVD and diabetics may , however, should keep it off the menu.