Lobster is a crustacean with characteristic powerful claws, the properties and nutritional values ​​of which are appreciated especially in North America, where it is very popular. No wonder, lobster is a source of many vitamins and minerals, as well as omega-3 fatty acids. Besides, it is low in calories and tasty. Check out the he alth benefits of lobster and how to eat lobster.

Lobsteris a crustacean that has numerouspropertiesandnutritional values ​​ . Lobster contains significant amounts of B vitamins, which are involved in metabolism, the formation of red blood cells, improve the appearance of the skin and play an important role in neurological processes. In addition, lobster is a source of vitamin E, which is an antioxidant, prevents damage to cell membranes and is involved in the absorption of vitamin A and vitamin C.

Lobster is also rich in copper, selenium, zinc and phosphorus - minerals that play important roles in the body. Phosphorus contributes to the proper functioning of the kidneys and reduces joint pain. Copper prevents bone and tissue diseases, increases immunity and determines the proper functioning of the brain. Zinc has a positive effect on the immune system and improves the condition of hair and nails. What other beneficial ingredients does lobster contain?

Lobster - he alth benefits

Lobster has a negligible amount of fat and is of good quality. Lobster is a source of omega-3 polyunsaturated fatty acids. Thanks to them, it has a beneficial effect, among others on the cardiovascular system: regulates the work of arteries, reduces the ability of platelets to stick together, thus reducing the likelihood of blood clots, lowers the concentration of cholesterol and triglycerides in the blood.

Lobster is considered a delicacy these days, especially in North America, but this was not always the case. In the 17th century, eating shellfish, including lobsters, was considered poverty. Due to the fact that they were cheap, they became a frequent meal in prisons. Additionally, they were used as fertilizer and fish bait.

Selenium contained in lobster affects the regulation of the thyroid gland by participating in the absorption and metabolism of hormones, and the regulation of the immune system. In addition, it improves the body's immunity, takes part in the detoxification of harmful compounds and protects against free onesradicals.

In addition, the copper contained in the lobster may be beneficial for people with anemia, because copper and iron are involved in the formation of red blood cells.

Eating lobster may also improve cognitive function and reduce the risk of neurodegenerative diseases: Alzheimer's disease, dementia and Parkinson's disease.

Lobster contains 16.5 g of wholesome protein per 100 g of meat. Protein plays a major role in the growth and development process and is a source of energy.

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Worth knowing

Lobster - nutritional values, calories (per 100 g)

Energy value - 77.0 kcal Protein - 16.5 g Fat - 0.75 g

- saturated fat - 0.181 g - monounsaturated fat - 0.220 g - polyunsaturated fat - 0.296 g of which omega-3 0.074 g (DHA 0.068 g)

Cholesterol 127.0 mg

Minerals(% of RDA for an adult)

Potassium - 200.0 mg (6%) Sodium - 423.0 mg (28%) Calcium - 84.0 mg (8%) Phosphorus - 161.0 mg (23%) Iron - 0.26 mg (3%) Selenium - 45.6 µg (83%) Magnesium - 38.0 mg (10%) Zinc - 3.53 mg (32%) Copper - 1.349 mg (150%)

Vitamins

Vitamin B1 - 0.02 mg (2%) Vitamin B2 - 0.014 mg (1%) Niacin - 1.591 mg (10%) Vitamin B6 - 0.104 mg (8%) Folates - 10.0 µg (3 %) Vitamin B12 - 1.25 µg (52%) Vitamin A - 1.0 µg (0.1%) Vitamin E - 0.87 mg (9%)

Nutritional Value: USDA National Nutrient Database for Standard Reference,% Daily Recommended Intake, based on the NUTR Nutrition Standards, 2022

Lobster and slimming

Lobster is perfect for the diet of people who are slimming due to its low caloric value - 100 g of meat provides only 77 kcal. Also, the content of omega-3 fatty acids helps fight overweight and obesity and prevents their development.

Omega-3 acids stimulate the activity of brown adipose tissue, which is responsible for reducing the risk of obesity, and secretes enzymes that stimulate the metabolism of fat and carbohydrates.

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Important

Lobster, pregnancy and allergy

Lobster is a common shellfish allergen. Lobster may also contain moderate amounts of mercury, so it should not be consumed more than 6 times a month, and pregnant women should limit their consumption.

Why are lobsters and other crustaceans worth it?

Source: x-news.pl/Agencja TVN

Lobster - how to eat lobster?

Lobster is most often prepared by boiling (live or dead) in water or steaming and served as a main course or as an addition to sandwiches, soups or pasta. Lobster goes well with clarified butter, which results in a better taste of the meat.

Lobsters are often served whole on a plate with the shell, so eating them can be problematic. Special shellfish scissors are useful for eating lobster, but are not essential. A regular knife or fingers can be used. However, an easier solution is to use scissors.

Lobster meat has a sweet and s alty taste, creamy color and a firm, firm texture, but at the same time is soft. The best meat is in the lobster claws and in the tail, where it is most.

First remove the claws of the shellfish by holding it in one hand and twisting the pliers with the other hand. Then we separate the tail from the body, making a similar movement as with the tongs. Another stopper is to extract the meat from the individual parts.

Take the tail in your hands and crush it, which will make the meat separate from the shell. You can also cut the tail with a knife or push the tail flesh out of the shell by placing your fingers at the base of the crustacean's tail.

A similar procedure is used for the pliers. We separate them from the joints by fracture and separate the shell. You can only do it with your hands, but shellfish scissors make things easier. Finally, open the shell of the crustacean's body and extract the meat from it.

Worth knowing

Lobster - how to buy a good lobster?

Live and frozen lobsters are available on the market. When buying lobsters, be sure to choose ones from a well-known source that meets the sanitary conditions.

When choosing a fresh lobster, pay attention to: the color of the meat (it should not be yellow and dry), the shell (it should be light red) and the tails (it should be curled).

Lobsters can be kept soaked in water for a day. Frozen lobsters can be stored for up to several months.

The lobster is not the cheapest - a Canadian live lobster costs around PLN 170 per kg.

Live lobster is dark blue in color and turns red when cooked.

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. He constantly deepens hisknowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.

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