Lobster It is usually the protagonist of large lunches on holidays. And even though many people only eat it in restaurants, it can also be a perfect ingredient for some homemade recipes.
In many regions it is part of the traditional dishes, although it is not necessary to get too complicated to obtain a very tasty meal. If you want to know what this food is and what properties it has, please continue reading the article.
Lobster: a very prized shellfish
Known by the scientific name Palinurus elephas, lobster is a crustacean that lives on rocky or coral bottoms shallow. Its main areas of capture are the Mediterranean Sea and the Atlantic Ocean.
It is often confused with lobster due to its similar shape and color. The best trick to tell them apart is to look at their heads. The former has large front claws, and the lobster has long antennae.
Furthermore, externally it is formed by a shell that covers both the head and the abdomen. The tail of the adult specimens is used for movement and develop strong muscles. This is the most appreciated part on a gastronomic level.
Lobster It is a low calorie food but accompanied by proteins and a good number of vitamins and minerals. These are the most important nutrients in 100 grams of fresh product:
- Power: 77 calories.
- Waterfall: 81 grams.
- Proteins: 16.5 grams.
- Lipids: 0.75 grams.
- Carbohydrates: 0 grams.
- Fiber: 0 grams.
- Copper: 1.35 milligrams.
- Selenium: 63.6 micrograms.
- Zinc: 3.53 milligrams.
- Vitamin B12: 1.25 micrograms.
- EPA and DHA (omega 3): 170 grams.
Cholesterol is also present in its nutritional composition. Specifically 127 milligrams per 100 grams of lobster, which could be a considerable amount.
However, there is no reason to be considered negative. Today, considerations about cholesterol and its relationship to cardiovascular health are changing. Not in vain it ceased to be a component to limit In the American diet guide 2020-2025.
Some studies show compared to dietary cholesterol not associated with an increased risk of heart disease. Furthermore, the percentage of saturated and trans lipids (which appear to be harmful) is very low in lobster.
What properties does lobster have?
Lobster is a food with a high nutritional density that almost anyone can eat. Shellfish have a similar composition to fish, so they share some of its health benefits with it.
Like most of the ingredients of animal origin, lobster It is an appreciated source of high biological value proteins. This means that it provides all the essential amino acids the body needs to perform its functions and build structures.
In addition, it is accompanied by other very interesting nutrients for health, such as zinc, selenium and vitamin B12. It is a food suitable for a healthy diet.
Likewise, it does not contain carbohydrates, so it can be part of a diet low in this macronutrient and also a ketogenic diet. Molluscs are suitable for coeliacs, provided they are not contaminated during handling and cooking.
Heart disease is a leading cause of death in many countries. And one of the nutrients that seems to have a positive effect on its prevention is omega 3 polyunsaturated fatty acids.
This is due to the reduction of blood pressure and blood cholesterol levels. In addition, they have an anti-inflammatory effect which protects against arteriosclerosis.
Today it seems that many people are not reaching the recommended amounts of this nutrient. This is why inserting fish and shellfish (especially oily fish and shellfish with omega 3) twice a week is a very positive habit.
Brain function and neuroprotection
In recent years the scientific proof discovered how critical fatty acids are to brain integrity and function. Their deficiency can cause a deterioration in performance and increased propensity to suffer from brain disease and neuropsychiatric problems.
This is important in all stages of life. In addition to being part of membranes, they also play a role in the synthesis of protective brain neurotransmitters and immune system molecules.
THE cobalamin It is a vitamin that can only be obtained from foods of animal origin or from food supplements. Contributes to the formation of red blood cells, cellular metabolism, DNA production and nerve function.
While not a common deficiency, a deficiency causes fatigue, muscle weakness, and nerve damage. Mood-related problems may also appear.
Possible contraindications of lobster in the diet
First of all, it is necessary to know that it is a very perishable product. Whether purchased fresh or frozen, it is necessary to consume it in a short interval of time. Also, you need to handle it properly to avoid any contamination.
Crustaceans have a high allergic potentialmore than in the case of molluscs or cephalopods. It can cause severe allergic reactions with symptoms ranging from hives and itching to angioedema (swelling under the skin).
In principle, cross-reactivity with fish has not been demonstrated. Conversely, patients with dust mite allergies have a higher risk of shellfish allergy. The best recommendation is to be careful the first time you consume this food and to discard it completely in case of allergy.
Another of the risks associated with the consumption of seafood is the presence of mercury in some spices. Its ingestion and accumulation in the body causes serious health problems. however, the Food and pharmaceutical administration The United States classifies lobster as a low-mercury food.
Lobster can be cooked and eaten at home occasionally
Lobster is part of the mollusc group. Like most of them, it is a good source of protein, vitamins and some minerals. For this reason, adding it to the diet can provide the body with some benefits.
The problem is, it’s not one of the most affordable spices. However, it can be prepared at home from time to time, for special meals or with guests.
There are many ways to do this: cooked, grilled, stewed, risotto, seafood dishes. Its flavor is very delicate and soft and goes well with sauces such as vinaigrette, tartare or garlic and parsley. Be that as it may, we encourage you to give it a try.
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