Seafood is not popular outside of summer resorts and hardly anyone includes it in their diet. But what makes these sweet seafood particularly suitable for snacking?
First, shellfish contain more iron than beef and pork. One serving, about 100 grams of shellfish, contains about 24 milligrams of iron, which is approximately twice the indicative daily intake (ODP). Shells are rich in phosphorus, potassium, zinc, copper and selenium.
The same portion of shellfish contains more than 140 milligrams of omega-3 fatty acids. There is no specific one for them ODP, but nutritionists recommend between 200 and 400 milligrams per day for optimal heart health. This delicacy can sometimes replace oily fish without overdoing it consumption – overdose of iron in the body can lead to heart and liver problems.
The meat of these molluscs has more protein than chicken, although the fat content is similar. Unlike chicken, however, they contain many more vitamins and minerals.
Cholesterol levels in shellfish are close to those of red meat, but in contrast contain significantly less saturated fat. The amount of saturated fat in shellfish is lower compared to other seafood. Saturated fat is the culprit of rapid weight gain.
If a menu choice is made in order to maintain good blood cholesterol levels, it consumption of foods low in saturated fat is more significant than that of foods low in cholesterol.