Proud Tips | Prawns Nutrition and Health Benefits. Nutrition and Calories in prawns fish give many Health Benefits for smart life. The world’s most popular and versatile crustaceans, immunity-boosting prawns work well in sandwiches, salads, stir-fries and seafood stews.
PRAWNS HEALTH BENEFITS
Vitamins: B3, B12; calcium, iodine, magnesium, phosphorus, potassium, SELENIUM, SODIUM, ZINC; PROTEIN
Prawns are a great source of protein, which is necessary for building healthy bones and muscles as well as for boosting energy. They are rich in vitamin B3, which is crucial for preserving the memory, and vitamin Bl2, which promotes brain function and prevents fatigue.
Prawns contain high levels of immune-essential minerals, including zinc, which we need to produce the enzymes that keep cancer at bay, and to help to develop other disease-fighting cells. This mineral also boosts fertility. The shellfish contain selenium, a potent antioxidant mineral that helps in the production of antibodies and improves the efficiency of white blood cells at recognizing unwanted invaders, as well as fighting off wrinkles. In addition, prawns supply iodine, which is vital for the proper functioning of the thyroid gland, and calcium and phosphorus for strong bones. Phosphorus also regulates red blood cell metabolism.
Prawns are particularly good food for athletes, and sportsmen and women. They are loaded with vital minerals, including potassium, magnesium and sodium, that all help to balance the body’s water levels and to restore the electrolyte balance after a session of exercise or a sport’s match. As prawns are higher in sodium content than most foods (although not in harm full levels), they can also help to prevent the mineral imbalance that can result from drinking too much water during an energetic workout.
PRAWNS NUTRITION FACTS
- BLOOD-SUGAR BALANCING
- GOOD FOR THE BRAIN
- GOOD FOR HAIR, TEETH AND NAILS
- GOOD FOR THE SKIN
- GOOD FOR THE EYES
- GOOD FOR THE HEART
- GOOD FOR THE IMMUNE SYSTEM
- GOOD FOR THE MUSCULOSKELETAL SYSTEM
PRAWNS WITH PEPPER SAUCE
- 4 red peppers, deseeded and chopped
- 1 tomato, chopped
- 2garlic cloves, crushed
- 2 tbsp chopped parsley
- 1 tbsp white wine vinegar
- 800g/1lb 12oz cooked prawns
- 1 iceberg lettuce
Place the peppers on a baking tray and bake for 10 minutes or until soft. Mix together in a bowl with the tomato, garlic, parsley and vinegar. Shred the lettuce and divide among four bowls. Peel the prawns and place a few in each bowl, before topping with the pepper mixture.
- 450g/1lb cooked, peeled prawns
- 40g/1 ½ oz butter
- 3 tbsp cream cheese
- 1 tbsp sour cream
- 2 drops Tabasco sauce
- ½ tsp ground nutmeg
- 1 garlic clove, crushed
- 1 tbsp lemon juice salt and ground black pepper
Put the prawns (reserving one) in a blender with all the other ingredients. Whizz until smooth. Place the pate in a serving dish and garnish with the whole prawn.
PRAWNS AND BULGUR WHEAT
- 225g/8oz/ 1¼ cups bulgur wheat
- SOO ml/17fi oz/2 cups hot vegetable stock
- 1 red onion, finely diced
- 400g/14oz cooked, peeled prawns
- 2 handfuls basil, chopped
Place the bulgur wheat in a pan; pour over the stock and leave to stand for 30 minutes. Stir in the raw onion, prawns and basil, and serve.
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