How to choose dried shrimps? The nutritional value of dried shrimps

Shrimp contains a lot of protein, which is easy to digest. It also contains a lot of fatty acids, cholesterol, calcium, scale, iron, magnesium, potassium and other inorganic salts, vitamin A, vitamin E, vitamin B, riboflavin and other trace elements, and has a high nutritional value. So how do we choose shrimp? Please open and learn more about it!

Contents of this article

1. How to choose dried shrimps

2. Nutritional value of dried shrimp

3. Precautions for eating dried shrimps

How to choose dried shrimps

1. Color

Good dried shrimps are natural, transparent, and a little amber in color. The segments are red and white, with spots. After drying, the paste on the shrimp head will turn brown. Dyed dried shrimps are red throughout, with no visible segments. After drying, the paste on the head is covered with red.

2. Body shape

If the shrimps are curved, it means they are processed from live shrimps, because the meat of freshly caught shrimps is elastic and the tendons are tight. The individual integrity rate is above 90%, and the shrimps are basically free of sticky shells, appendages, mildew, skin, hollow claws, and empty head shells. If the shrimps are straight or not very curved, most of them are processed from dead shrimps.

3. Impurities

The dried shrimps are of uniform size, without impurities or other fish or shrimp, and are of high quality.

4. Taste

Take a dried shrimp and chew it. If it is fresh and sweet, and has a moderate saltiness, it is of high quality. If it is salty, bitter, salty, or has a bad taste, it is of poor quality.

Nutritional value of dried shrimp

Shrimp contains a lot of protein, accounting for about 20.65%, and is easy to digest. It also contains a lot of fatty acids, cholesterol, as well as inorganic salts such as calcium, scale, iron, magnesium, potassium, and trace elements such as vitamin A, vitamin E, vitamin B, riboflavin, and has high nutritional value.

Precautions for eating dried shrimps

1. Shrimp skin and red dates cannot be eaten together: Eating red dates and shrimp skin together will cause poisoning.

2. Shrimp and spinach cannot be eaten together: Eating spinach and shrimp together will affect the body's absorption of calcium.

3. Shrimp skin and soybeans cannot be eaten together: Soybeans contain anti-trypsin and thrombin. If they are eaten together with shrimp skin, it will cause indigestion.

4. Shrimp skin and dried shrimp contain volatile nitroso compounds such as dimethylnitrosamine, which can lead to the intake of excess carcinogens. To avoid harm, the specific method is to soak them in water several times and then blanch them. Alternatively, direct exposure to sunlight for 3-6 hours can also achieve the purpose of reducing carcinogens. Soaking in water is a quick and effective way.

5. The time for soaking dried shrimp in water should not exceed 20 minutes. Dried shrimp is small and thin, and if it is soaked for too long, many water-soluble nutrients will precipitate and be lost.