TABLE VIII -22. --VITAMIN CONTENT OF FRESHEN 

 BOILED AND FROZEN PRECOOKED SHRIMP 



Per 100 gram serving 



The vitamin content of canned shrimp is very similax with the 

 exception that most of the thiamine is destroyed in processing. 



The mineral matter — which amounts to about 2 percent by 

 weight, or about 6OO milligrams per ounce, in cooked shrimp — includes 

 just about every mineral element in the sea. R. A. McCance and E. M. 

 Widdowson in their book. The Chemical Composition of Foods , give the 

 following data for the nutritively essential minerals of shrimp expressed 

 in milligrams per ounce: calcium, 9I; phosphorus, 77; iron, 29.8; and 

 copper, 0.23. In general, it appears that shrimp contain in reasonable 

 quantities all of the mineral elements needed to build strong bones and 

 teeth, and normal blood constituents. 



The sodium content which comes from the brine in which the 

 shrimp are cooked is IO9O milligrams per ounce. This factor must be 

 taken into consideration in devising a diet for persons who have to 

 keep their sodium intake at a low level. 



Freshly cooked shrimp contain about 450 parts per billion 

 iodine. Sometimes shrimp have a rather pronounced iodoform taste caused 

 by marine organisms upon which the shrimp fed. 



Table VIII - 23 compares the composition of various shrimp 

 products with that of other important protein- containing foodstuffs. 



A publication of the Fish and Wildlife Service, Composition 

 of Cooked Fish Dishes (Circ. 29) indicates the food value of various 

 shrimp dishes. Table VIII - 2U has been reproduced from this 

 publication. 



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