Dangerous Side Effects of Eating Shrimp

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Increase protein intake

Shrimp has 19 grammes of protein per 3-ounce serving. This is around 75% protein, which suits a diet seeking lean protein sources.

Protein is recognised for sustaining lean muscle, but it also aids in cell and tissue development, hormone control, and fluid balance.

Copper intake might be increased

Copper is an important mineral that we don't talk about often. Copper affects iron metabolism, connective tissue, and neurotransmitters.

Adult men and non-pregnant/lactating females need 900 micrograms of copper every day. Three-ounces of shrimp has 300 micrograms.

Dietary cholesterol can be excessive

Even though saturated and trans fat affect blood cholesterol more than dietary cholesterol, too much cholesterol can cause heart disease and stroke.

A 3-ounce portion of simple shrimp has 140 mg cholesterol (and zero grammes of saturated fat).

Too much sodium

Most commercial seafood, including shrimp, is preserved using salt. This includes unbreaded, unseasoned shrimp.

Each product's salt level varies, so check the nutrition information panel or ask at the seafood counter.

You may not get enough omega-3 fats

Shrimp isn't a good source of omega-3 fatty acids, unlike other seafood.

Per 3-ounce cooked serving, shrimp offers 0.24 g omega-3s. ALA omega-3 fats AI is 1.6 g/day for men and 1.1 g/day for non-pregnant women.

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