Fish and shrimp are a group of foods that have a great impact on human health and disease prevention. These foods are of great nutritional value. Due to the limitation of marine resources, breeding and rearing of this aquatic species has always been accompanied by an upward trend. Shrimp is growing rapidly in Asia, Latin America and more recently in Africa. In 2118 world production of aquaculture was 51.6 million tonnes and shrimp 2.8 million tonnes. Production in 2111 exceeded 3.2 million tonnes.
Shrimp is a low-calorie source of protein. There are 211 mg of cholesterol in every 111 grams of shrimp; so many people avoid it; whereas many studies suggest that despite shrimp being rich in cholesterol, there is no reason to avoid consuming it. Cholesterol in shrimp does not increase blood cholesterol levels, and the main reason for the rise in blood cholesterol is saturated fatty acids. In shrimp, the amount of saturated fatty acid that is harmful to health is zero, which can lower blood cholesterol. Therefore, aquatic consumption can lower blood cholesterol levels. Proper nutrition can reduce the LDL-HDL ratio of unsaturated omega-3 fatty acids such as eicosopentanoic acid as well as docosahexaenoic acid in fish and shrimp and seafood. They are found to reduce the ratio of LDL to HDL. In fact, a shrimp diet lowers LDL levels and increases HDL levels. Therefore shrimp consumption reduces the ratio of HDL to HDL.
Shrimp is a rich source of vitamins A, B6, B12, C, D, A and minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, iodine, copper, manganese and selenium. 6-8 Mg of vitamin A is 121 IU in addition to calcium, zinc, iron, magnesium and phosphorus of shrimp than other aquaculture. Shrimp consumption is recommended especially in people with anemia and hair loss.