Is shrimp a fatty food?!


Question:

Is shrimp a fatty food?


Answers:
In 3 Ounces (a lunch size portion of shrimp):

Calories 84
Total Fat
0.9 g
Sat. Fat
0.2 g
Cholesterol
166 mg
Sodium190 mg
Total Carbs.
0 g
Dietary Fiber
0 g
Sugars
0 g
Protein
17.8 g
Calcium
33.2 mg
Potassium
154.7 mg

Shrimp are anything but small in their nutrient density. Our food ranking system qualified shrimp as an excellent source of selenium and unusually low-fat, low-calorie protein--a four ounce serving of shrimp supplies 23.7 grams of protein (that's 47.4% of the daily value for protein) for a mere 112 calories and less than a gram of fat. Shrimp also emerged as a very good source of vitamin D and vitamin B12.

They are also full of many good for you vitamins and minerals and although they do have higher amounts of cholesterol, there have been controversial studies as to how this impacts on our bodies.

For more info on shrimp:

http://www.whfoods.org/genpage.php?tname...

i dont think it is. i think its actually healthy

I know the cholesterol is higher than other flesh foods.

fatty!!!!!!!!!!!!!!!!!!!!!!!!!...

No it is not, it all depends on what you cook it in. Fry it in butter/oil it's fatty. Grill it or broil it, then it won't be fatty at all.

No, almost all seafood is not fatty. It all depends on how you cook it though. If you fry it then it will probably be fatty and unhealthy. If you grill it then probably not.

It's high in cholesterol, so watch out for that. Everything in moderation.

It's not fatty, it's actually lower in calories and fat than in white or red meats, it's just naturally high in cholesterol, about 135 mg. per serving.

No, but it is higher in cholesterol.

=]




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources