What are the nutritional properties of lobster?

The ‘ Lobster is a crustacean that belongs to the genus Palinurus. Its pulp is highly appreciated, among the most prized species there is the Palinurus elephas , lobster that lives in the Mediterranean which cannot be fished by law from 1st January to 30th April.However, they are found on the market at any time of the year thanks to its breeding .

In 100 grams of fresh lobster there is an intake of about 85 calories , divided as follows: 75% protein, 20% lipids and 5% carbohydrates. If boiled, the calories become 107 with the same percentage distribution.

In the same quantity of boiled crawfish there are:

  • 72 g of water
  • 1.3 g of soluble sugars
  • 20.2 g of protein
  • 2.4 g of lipids (including omega 3 fatty acids )
  • 85 mg of cholesterol
  • trace vitamin A
  • 350 mg of  phosphorus
  • 74 mg of calcium
  • 41 mg of iron
  • 22 mg of magnesium
  • 2.75 mg of zinc
  • 0.5 mg of copper
  • 68 µg of selenium .

When should you not eat lobster?

The glucosamine contained in the lobster pulp could interact with some cancer drugs, with warfarin , with acetaminophen and with antidiabetic agents .

What are the possible benefits of lobster

Lobster consumption improves blood cholesterol levels and reduces the risk of obesity , diabetes and heart disease .

Good source of omega 3, it brings benefits to cardiovascular and psychological health . The presence of selenium facilitates the proper functioning of the whole organism and in particular of the thyroid , that of copper and iron, instead helps to reduce the risk of anemia .

What are the contraindications for lobster?

Crustaceans, and therefore also lobster , can cause food intolerances.Furthermore, in the pulp of this animal there may be the presence of mercury , harmful to our health. For this reason it should not be consumed too frequently.To reduce food problems, it is advisable to consume only fresh lobsters kept at a temperature not exceeding 4 degrees Celsius.

by Abdullah Sam
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