Shrimp meat has a high level of protein content , in the terms of having protein content and has more meat than slaughtered meat. Another advantage of shrimp meat is the high levels of salts, especially calcium and phosphorus, and the amount of its phosphorus and calcium, comparing to the slaughter meat  are very significant. Given the fact that the nutritional value of different meat is primarily due to its protein and salts (especially phosphorus), shrimp meat has a Privileged quality from this point of view.

Although the vital importance of red meat in terms of supplying the necessary amino acids is more than other meats, but from the point of view of supplying food proteins, especially animal protein, and taking shrimp catching into account and the possibility of developing and propagating this product in the South Sea, should be paid Specific attention to this valuable product.

This post is also available in: Persian