How many prawns are 100g
Table of Contents
- Shrimp interactive infographic
- What you should know about shrimp
- Our favorite recipes with shrimp
- How healthy are shrimp?
- Shopping and cooking tips for shrimp
- Preparation tips for shrimp
Shrimp interactive infographic
Would you like to find out more about the individual points in the following infographic? Then simply click on the corresponding plus or minus point.
- ... score with proteins:Because of their high-quality protein content, shrimp are rightly considered the perfect brain food and a great source of protein for athletes and fitness fans.
- ... are ideal for breastfeeding womenIodine is one of the most important nutrients for mothers who are breastfeeding their babies. Shrimps provide mother and child generously with the rare substance: 100 grams of 130 micrograms of iodine already contain half the daily requirement.
- ... provide valuable iodine:Shrimps have a high iodine content. This trace element is indispensable for a good function of the thyroid gland and is abundant in shrimps: just 125 grams of shrimps provide the daily target recommended by the DGE for adolescents and adults.
- ... can help you lose weight:Last but not least, the protein in shrimp ensures that you are completely full, with extremely little fat and a pleasantly low calorie content. Shrimps are absolutely suitable for a diet!
- ... do not contain any carbohydrates:For all those who are enthusiastic about the low-carb principle, shrimp are particularly suitable - they are completely free of carbohydrates.
- ... have a lot of cholesterol:100 grams of shrimp contain up to 140 milligrams of cholesterol. This is not an issue for healthy people; However, if you already have an elevated blood fat level, you should rarely enjoy shrimp.
- Because of the high protein content, fresh shrimp are extremely sensitive. So always consume on the day of shopping or prefer frozen shrimp.
- ... can contain pollutants:If you want shrimp from sustainable catches or want to make sure that they are free of harmful substances, you should prefer organic shrimp or those with the MSC seal (Marine Stewardship Council).
What you should know about shrimp
Fortunately, the times when the fine sea creatures were only served by the rich are long gone. Shrimp can now even be found in the freezer at discount stores and they don't cost the world. So it's no wonder that the steadily increasing demand can no longer be satisfied by wild shrimp alone. More than a third of the world's demand is already covered by farmed shrimp or shrimp from aquaculture. As they are subject to very strict controls, these farmed shrimps are generally by no means inferior in quality to those caught in the wild.
Shellfish and crustaceans, including shrimps, are water dwellers with an exoskeleton that contains chitin. Natantia Zoologists call shrimp and shrimp-like long-tailed crabs, which are crustaceans.
Prawns have a pleasant taste of the sea and are slightly sweet and mild.
There are around 20,000 different species around the globe, most of which live in salt water. From a kitchen point of view, shrimp are used in Cold water prawns or Warm water prawns divided.
The Cold water prawns are the more sought-after sea creatures among gourmets, because the rule of thumb here is: the colder and deeper the water in which the shrimp live, the better the quality and taste of the shrimp tails. There are only two types of cold water prawns commercially available in the world: The Deep sea shrimp who lives in the seas of the northern hemisphere and who Chilean edged shrimp from the regions of the South Pacific. Both shrimp belong to the small shrimp species.
The subordination of the shrimp can finally be seen in Marine, freshwater and brackish water shrimp split up. Brackish prawns live in the estuaries of the seas, where fresh and salt water mix. They are a little cheaper, but not necessarily worse than their siblings from the sea. However: Here too, the deeper and colder the water, the better the prawns taste. With us are above all Deep sea and north sea shrimp in trade. Shrimp they are called when they are very small and only weigh more than 200 pieces and weigh 1 kilogram.
Our favorite recipes with shrimp
Here you can find all the shrimp recipes.
How healthy are shrimp?
What is particularly noteworthy about shrimp, in addition to their extremely low fat content, is their high protein content. This combination of nutrients ensures that prawns are very full, so to speak, at a calorie-saving price, and are rightly considered the perfect “food” for the brain and muscles.
|Nutritional values of shrimp per 100 grams|
Shopping and cooking tips for shrimp
Make sure that shrimp are absolutely fresh. Good quality fresh prawns have a pleasant smell and are not slimy. The most expensive are prawns in so-called sushi quality, which are so fresh that you can even eat them raw. If you want to be absolutely sure that you get shrimp from sustainable and pollutant-free cultivation, it is best to buy organic products.
Shrimp spoil very easily because of their high protein content. You should therefore consume fresh prawns quickly, preferably on the day of shopping. Frozen or cooked prawns last longer. Once prepared, however, they must also be stored in a cool place and cannot be reheated. Thawed prawns should be processed immediately and under no circumstances should they be refrozen.
The effort involved in preparing prawns depends on whether they have already been peeled or not - and on whether you want to cook the prawns with the shell, which is recommended for grilling, for example. In this case, all you need to do is remove the head, briefly rinse the shrimp and pat dry well. Cornelia Poletto shows you how this is done in our cooking school video.
Luckily, peeling shrimp is relatively easy because their shell is much softer than that of lobster, for example. You can simply press it lightly with your fingers so that the shell breaks open and then gradually expose the shrimp tails. You can also have Cornelia Poletto show you in the cooking school video how easy it is.
In the case of peeled shrimp, you should remove the black intestinal thread. It is not harmful, but unsavory. To do this, cut the top of the shrimp once with a sharp knife so that the thread is exposed and then pull it out with a gentle jerk. If you've never done this before, Cornelia Poletto can show you how it's done in the cooking school video. Now you have to rinse the prepared prawns briefly, pat dry them thoroughly and process them depending on the recipe.
Preparation tips for shrimp
Raw shelled prawns are perfect for frying and grilling because the shell keeps the prawn meat juicy even at high temperatures. Raw prawns without shell are ideal for quick frying in a wok or pan. If you like, you can leave the tail fin on - it not only looks great, but is also practical, because the cooked prawns can be easily and conveniently immersed in dips or sauces.
Cooked prawns are ready to serve and eat right away and keep a little longer even in the heat. If you want to use them in warm dishes, you should only heat them up very briefly at the end, otherwise they will become dry and tough.
Speaking of short: Cooking shrimp is a matter of minutes. Shrimp should really be cooked to the point to keep them juicy. As soon as prawns turn pink all around in the pan, wok or on the grill and white flakes of protein appear, they can be removed from the fire.
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