Shrimps canned

• Shrimp are crustaceans like lobsters and crabs.
• There is no relationship between the species of a shrimp and its color.
• Shrimp are a good source of omega-6 and omega-3 fatty acids.
• Shrimp provide a wide array of nutrients - selenium, vitamin B12, phosphorous, choline, copper, zinc, iodine, and taurine.
• Shrimp are a unique source of the carotenoid astaxanthin.
• Shrimp are a good source of vitamin B3 (niacin), vitamin B6 (pyridoxine) and pantothenic acid (all B-complex vitamins), as well as vitamin A and vitamin E.
• Shrimp have one of the very lowest mercury concentrations out of all seafood.
• Shrimp have high cholesterol content.
• Shrimp contain no carbohydrates, so their glycemic index is 0 (GI).
• Shrimp contain a protein called tropomyosin, which triggers a serious allergic reaction for some people (one of the most common allergies in the world).
• Shrimp should be refrigerated immediately and used within two days.
• To be stored for longer than two days, they should be put in a plastic box and frozen.