From the biological point of view, the brown shrimp is classified in the Subphylum Crustacea, Order Decapoda, Family Crangonidae, Genus Crangon and species crangon (C. crangon).
The brown shrimp feeds mainly on plankton and is a natural prey for many fish species such as: sea bass, sea bream, corvina, croaker etc.
From the boats it is fished by means of the trawls; alternatively, amateurs can undermine it on the juncture with the balance technique (pan net). The commercial ones are often reduced in temperature, directly on board the fishing boats.
, specific vitamins and minerals.
The brown shrimp has a moderate caloric intake, provided above all by proteins, followed by fats and finally by very modest concentrations of carbohydrates. The peptides have a high biological value, that is, they contain all the essential amino acids according to the human protein model. The lipids are rather moderate but of excellent quality, with a high percentage of polyunsaturated chains - semi-essential omega 3 fatty acids eicosapentaenoic and docosahexaenoic acid (EPA and DHA); the significant presence of cholesterol should be noted. Carbohydrates are of the soluble (simple) type.
The brown shrimp has an "excellent concentration of vitamins; the levels of many water-soluble B groups such as thiamine (vit B1), riboflavin (vit B2), niacin (vit PP) and pyridoxine (vit B6) stand out. A and D. As far as minerals are concerned, the brown shrimp is distinguished by the significant presence of iron, phosphorus, iodine and selenium. The quantity of sodium allows to avoid adding salt to the seasoning.
Brown shrimp contains a high concentration of purines. It is instead gluten and lactose free. If badly stored, it is enriched with histamine.
. The abundance of essential amino acids in the right proportions makes the brown shrimp extremely advisable in all cases of protein malnutrition or where it is useful to increase this specific fraction - subjects in growth, pregnancy, defedation, other pathologies, etc.
Although eicosapentaenoic and docosahexaenoic acids are considered semi-essential - the body is capable of obtaining them from alpha linolenic acid (ALA) - it is undeniable that they constitute the only form of biologically active omega 3. For this reason, brown shrimp can be considered relevant in the diet of all those who need to increase the amount of EPA and DHA. These two fatty acids are essential for the constitution of cell membranes, for nervous and ocular development, for the prevention or treatment of hypertriglyceridemia and hypertension, for the prevention of cognitive decline in old age, etc.
However, it should not be forgotten that the brown shrimp, like all crustaceans, contains a high quantity of cholesterol. This characteristic is not relevant to nutritional therapy against hypercholesterolemia.
The water-soluble vitamin profile, which involves many nutritional elements of the B complex, constitutes an "excellent source of coenzymatic factors necessary for cellular metabolism. Vitamin A, on the other hand, is crucial for visual function. Vitamin D is not only necessary for the bone metabolism, but also for the proper functioning of the immune system.
Iron, in its most available form - indispensable for the synthesis of hemoglobin - contributes to the achievement of the recommended ration necessary to prevent or treat iron deficiency anemia. Phosphorus, hardly lacking in the Western diet, is necessary for the constitution of hydroxyapatite of the skeleton and of nervous tissue (phospholipids). On the other hand, iodine, which is very rare in foods, is a fundamental microelement for the proper functioning of the thyroid gland - which regulates cellular metabolism through the production of the hormones T3 and T4. Selenium is an excellent antioxidant and also supports the thyroid gland. Note: the sodium naturally contained in brown shrimp is not excessive and, in itself, does not constitute a limitation to its use in the diet against high blood pressure sodium.
The richness in purines makes brown shrimp a totally inadequate food in case of hyperuricemia or predisposition to gouty attacks. On the contrary, it has no contraindication in case of celiac disease or lactose intolerance. If well preserved, it also lends itself to the diet for histamine intolerance; on the contrary, if badly preserved it can be harmful.
Recall that shellfish is one of the most common allergic forms; it is therefore advisable to avoid the intake of brown shrimp in early childhood - absolutely during the weaning phase.
. Not knowing the source of supply, not being able to count on a short supply chain or not being particularly experienced in the purchase of fish products, the frozen one is always preferable.
When buying fresh brown shrimp, it is essential to check that: it is still very shiny, does not have dark or reddish spots, does not emit unpleasant odors - especially ammonia.
