Vitamin K is responsible for proper clotting of the blood, but some people take medications to prevent their blood from clotting. If this is the case for you, you need to be aware of foods that contain vitamin K, as they may interfere with your medication's ability to work properly. If you are on blood thinners, shrimp is a safe food for you to eat, as it does not contain any vitamin K. However, it is loaded with other nutritional benefits that make it a positive addition to your diet.
Vitamins
According to the USDA National Nutrient Database, shrimp contains several members of the B vitamin family. A 3 oz. serving of cooked shrimp contains 1.3 mcg of B-12. That may not seem like much, but it is 21 percent of the recommended daily intake. Other B vitamins include niacin, B-6, pantothenic acid, thiamine, riboflavin and folate. All B vitamins are necessary for the production of red blood cells and metabolism of food into energy.
The antioxidant vitamins E, C and A make up the remainder of the vitamins in shrimp. Antioxidant vitamins help to lower the risk of developing chronic diseases such as heart disease and cancer. The American Heart Association recommends eating a diet rich in antioxidants over using vitamin supplements. Eating a 3 oz. serving of shrimp will give you 6 percent of the RDI of vitamin E, 4 percent of A and 3 percent of C.
Minerals
Shrimp is loaded with a variety of dietary minerals, all of which are indispensable to good health. The primary mineral in shrimp is selenium, with a 3 oz. serving containing 33.7 mcg, or 48 percent, of the RDI. Like vitamins A, C and E, selenium is an antioxidant and protects your DNA and cells from structural damage that can lead to disease. A study in the July 6, 2010 issue of "Nutrition and Metabolism" reports that when taken in together, selenium and vitamins C and E work to improve the elasticity of the arteries and increase HDL or good cholesterol levels, two improvements that can lower your risk of heart disease.
Other minerals in shrimp include iron, phosphorous, zinc, copper, sodium, magnesium, calcium, potassium, calcium and manganese.
Protein
One of shrimp's greatest nutritional benefits is its protein content. A 3 oz. serving of shrimp contains 17.8 g of protein, which is 36 percent of the RDI. The protein from shrimp is a complete protein, which means it contains the proper proportions of all nine essential amino acids that are necessary to make protein in the body. The Harvard School of Public Health reports that a diet low in protein contributes to a weakened immune system, loss of muscle, poor growth, a weak heart and possibly death. A 3 oz. serving of shrimp will help to prevent such conditions and contribute significantly toward your protein RDI.
Diet Profile
Shrimp is low in fat, and the fat it does contain is healthy mono and polyunsaturated fat. It contains no carbs or sugars and is low in calories. With only 84 calories per 3 oz. serving, shrimp is a safe addition to any diet. Be aware that shrimp does contain 166 mg of cholesterol, which is more than 50 percent of the RDI. If you are having shrimp, avoid eating a lot of other fatty foods with it, such as butter and cheese.
References
- USDA National Nutrient Database: Keyword--Shrimp, raw
- American Heart Association: Antioxidant Vitamins
- "Nutrition and Metabolism"; Effect of Long-Term Treatment With Antioxidants (Vitamin C, Vitamin E, Coenzyme Q10 and Selenium) on Arterial Compliance, Humoral Factors and Inflammatory Markers in Patients With Multiple Cardiovascular Risk Factors;l M Shargorodsky, et al.; July 6, 2010
- Harvard School of Public Health: Protein: Moving Closer To Center Stage
Member Comments