Ecuadorian shrimp is in high worldwide demand for its freshness, size and flavor:
Freshness: Ecuador, being a small country, facilitates the logistics in handling, processing and transportation of shrimp, since most ports are less than two hours from the processing plants, which allows most of the process only with ice, avoiding using chemicals to try to maintain its freshness, since what international markets look for and prefer, is not a highly processed product, but a more natural and fresh shrimp such as Ecuadorian. What is the nutritional value of Ecuadorian shrimp?
Shrimp are some of the tastiest and most nutritious shellfish belonging to the crustacean family. They are rich in protein, iodine, vitamin B12, B9, B3, cholesterol, vitamin E, D, selenium, sodium, potassium, zinc and essential fatty acids, especially omega 3. Its nutritional contribution is important for health, iodine participates in the proper functioning of the thyroid, nervous and muscular tissue, collaborates with the metabolism of other nutrients. The B complex vitamins also support the metabolism, the nervous system, and the immune system. Vitamin E together with selenium act as antioxidants and strengthen the body’s defenses. Proteins are essential for the growth, development and maintenance of tissues. Prawns proteins are of high biological value and do not provide fat. Ecuadorian prawn are high in cholesterol, people who have high blood cholesterol should control their consumption in frequency and quantity, preferring preparations that do not contain saturated fat such as butter, oil, etc.
Especies
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pink shrimp4
