The nutritional content, risks, and benefits of Shellfish for Health

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Risks and benefits Shellfish is one of the many seafood found in the market (including green mussels, bamboo shells, mussels, etc.) and includes many ordered dishes in the restaurant. In addition to being known for its delicacy, Nutritionists also state that shellfish is a highly nutritious food. In 100gram shells contain high protein amino acids, which are easily digested because only a few connective tissues. Shellfish also contain long-chain omega 3 fatty acids that are good for heart health, although in lower amounts than salmon, tuna, mackerel, etc.
The content of nutrients, risks and benefits of eating shellfish for the health of our bodies:
Nutritional content:

Shellfish are actually low in fat and calories, which are ten shells containing less than 100 calories and only 0.2g of saturated fat. Shellfish is also a good source of minerals, namely copper, iodine and zinc, and contains iron and selenium. Most shells also provide potassium as much as 10 percent of the recommended amount of intake for each 100gram. Finally, the shell actually contains vitamin A, vitamin E, is also a good source of vitamin B complex. Read also: Mineral benefits for the body
Low cholesterol

It’s been a long time before people assume that cholesterol is high, but actually according to expert health experts, it is lower than the beef and chicken we eat more often. Nutritionists say that daily cholesterol intake should not exceed 300 milligrams, and saturated fats should be no more than 10 percent of daily caloric needs. So 85 grams or about 15 shells only give about 166 milligrams of cholesterol, and almost no saturated fat.
Benefits:

The heart is the organ that most benefit from eating shellfish. Studies have shown that Men who eat shellfish and shrimp at least 1 time a week, significantly reduce the risk of death from sudden cardiac arrest. Another study showed that subjects who ate 280 grams of shellfish daily for three weeks had shown a decrease in triglyceride levels, or blood fats that could clog blood vessels. One of the reasons is that lobster, shrimp, and molluscs (oysters, shellfish, and mussels) contain omega 3 fatty acids, which are useful in controlling blood pressure and cholesterol levels. Among the shellfish animals, shellfish, oysters, and crabs that most contain these fatty acids. Shellfish is also rich in proteins needed for growth and maintenance of tissue, calcium needed bones, and zinc that are associated with prostate health, as well as iron to produce red blood cells, and vitamin B is good for the brain. Shellfish is also relatively low in sodium and calories, so it does not increase blood pressure and weight.
Health Risks:

Experts also warn that shells are the most rapidly absorbing marine animal pollutants from the ocean, including bacteria such as salmonella, and viruses such as hepatitis A. Raw oysters can also contain bacteria called Vibrio vulnificus, which can cause serious illness, especially for people with Heart disease, diabetes, digestive disorders, and the immune system. Other harmful pollutants that can be contained in shells are called heavy metals such as mercury, especially this is very dangerous for the fetus if eaten by pregnant women. We all may already know that water pollution levels are now at an alarming rate, especially in areas close to urban or industrial areas. To get Omega 3, pregnant women can choose other safer alternative sources, such as nuts, seeds, and marine fish. Read also: The best fish type and safe for pregnant women
Tips to consume seashells:

Cook shellfish or oysters until thoroughly cooked by boiling them first, it is intended to kill bacteria and viruses.
Buy only shellfish sold to supermarkets or trusted sellers, who dare to make sure their shells come from areas far from pollution.
Boil the shell first before cooking by pan-fried, roasted, or fried.
Clean by using running water until completely clean before processing.
Avoid buying shellfish that smell like metal or chemicals, including slimy shells and an unpleasant smell.
Pregnant women should not consume shellfish, let alone do not know how to process it. As stated earlier, the kertang most quickly absorbs waste or pollutants such as mercury that harm the fetus. Ask your doctor about the best advice, if you feel you can not avoid eating shellfish.

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