NUTRITIVE VALUE 



Shrimp possess the same general food properties that are 

 commonly attributed to fishery products. In general, marine products 

 are an excellent and economic source of highly digestible proteins, a 

 good source of vitamins, and an excellent source of minerals in both 

 quantity and variety. 



Shrimp combine low fat with high protein content. Since pro- 

 teins are used by the body to build and repair tissues and produce 

 enzymes, shrimp are ideally suited for inclusion in weight reduction 

 diets, provided they axe eaten without calorie-rich sauces or condiments. 



Chemical analyses performed by the Fishery TechnologiceLL 

 Laboratory of the United States Fish and Wildlife Service, Bureau of 

 Commercial Fisheries, at College Park, Maryland, as well as by the United 

 States Department of Agri ctilture , have shown that the approximate compo- 

 sition of various end-products of shrimp is as follows: 



TABLE Vnr- 21.— CHEMICAL COMPOSITION OF SELECTED SHRIMP PRODUCTS 



l/ Shrimp were purchased frozen and simmered for five minutes in water 

 containing l/4 cup salt per quart. 



A serving portion of about 100 grams (about 3-1/2 ounces), on 

 the basis of this breakdown, will contain on the average 110 calories. 



Analyses conducted for the United States Fish and Wildlife 

 Service by Food Research Laboratories, Inc., Long Island City, New York, 

 show that fresh and frozen shrimp contain a fair amount of a number of 

 important vitamins. 



Vitamin content, as established by this laboratory, is shown 

 in table VIII - 22. 



loU 



