Shrimp is divided into seawater shrimp and freshwater shrimp (see page 109 of this book for its performance, precautions and taboos, formula and usage). Sea shrimp, including lobster and prawn. Every 100g of fresh shrimp meat contains 77g of water, 20.6g of protein, 0.7g of fat, 35mg of calcium, 0. 150mg of phosphorus, 0. 1mg of iron, A360 international units of vitamin, and other nutrients. Shrimp skin has higher nutritional value. Every 100g contains protein 39.3g, calcium 2000mg, phosphorus 1005mg and iron 5.6mg, among which the calcium content is the highest among all kinds of animal and plant foods, especially suitable for the elderly and children.

Shrimp has high nourishing function and medicinal value. However, shrimp is hair, and it is not suitable for people with chronic diseases such as sores and fistulas or those with yin deficiency and excessive fire. Other health foods