Structured Nutritional Data & Citations
Research Journal Entry: Shrimp (Penaeidae and Pandalidae families)
Nutritional Profile: Cooked Shrimp (Moist Heat)
Per 100g Serving
| Nutrient | Value | Unit | Notes |
|---|---|---|---|
| Energy | 85-99 | kcal | Lean protein source. |
| Protein | 20.3-24.0 | g | High-quality, complete protein. |
| Total Fat | 0.3-0.5 | g | Very low fat. |
| Saturated Fat | 0.1 | g | Negligible. |
| Carbohydrates | 0.0-0.3 | g | Virtually carb-free. |
| Fiber | 0.0 | g | |
| Cholesterol | 160-200 | mg | Higher, but dietary impact debated. |
| Sodium | 110-150 | mg | Naturally occurring. |
| Water | 75-80 | g | High water content. |
Per Standard Serving (85g / 3 oz, cooked)
| Nutrient | Value | Unit |
|---|---|---|
| Energy | 72-84 | kcal |
| Protein | 17.3-20.4 | g |
| Total Fat | 0.25-0.42 | g |
| Saturated Fat | 0.08 | g |
| Carbohydrates | 0.0-0.25 | g |
| Cholesterol | 136-170 | mg |
| Sodium | 93-127 | mg |
Key Micronutrients (per 100g, cooked)
- Vitamins:
- Vitamin B12: 0.8-1.5 µg (33-62% DV) - Essential for nerve function and red blood cell formation.
- Niacin (B3): 2.0-3.0 mg (13-19% DV) - Important for energy metabolism.
- Vitamin B6: 0.1-0.2 mg (6-12% DV) - Aids in protein metabolism.
- Vitamin E: 0.5-1.0 mg (3-7% DV) - Antioxidant.
- Minerals:
- Selenium: 35-50 µg (64-91% DV) - Potent antioxidant, thyroid function support.
- Phosphorus: 200-250 mg (20-25% DV) - Bone health, energy production.
- Copper: 0.2-0.3 mg (22-33% DV) - Iron metabolism, connective tissue.
- Iodine: Highly variable, but generally present in marine foods (e.g., 10-30 µg, 7-20% DV) - Thyroid hormone synthesis.
- Zinc: 0.8-1.5 mg (7-14% DV) - Immune function, cell growth.
- Magnesium: 30-40 mg (7-10% DV) - Muscle and nerve function, blood glucose control.
- Antioxidants & Bioactive Compounds:
- Astaxanthin: A carotenoid pigment (especially in pink/red varieties) responsible for shrimp's color, powerful antioxidant with anti-inflammatory properties.
- Omega-3 Fatty Acids: While low in total fat, shrimp contains a small amount of beneficial EPA and DHA (~0.1-0.2g per 100g).
Functional Impact
- Glycemic Index (GI): Very Low (Estimated GI: ~0-5). As a pure protein source, shrimp has minimal impact on blood glucose.
- Glycemic Load (GL): Very Low (Estimated GL: ~0).
- Satiety Score: High. Due to its high protein content and low caloric density, shrimp is very satiating, promoting feelings of fullness and potentially aiding weight management.
Physical Properties
- Density (Raw, Peeled, Headless): Approximately 1.0-1.1 g/cm³. Similar to water or lean fish.
- Volumetric Contraction After Cooking: Significant.
- Shrinkage can range from 20% to 40% of its raw volume/weight, depending on species, initial water content, and cooking method (e.g., boiling often leads to more contraction than pan-searing). This water loss concentrates nutrients and flavors but alters physical dimensions.
Citations & References
- USDA FoodData Central. (2023). Shrimp, cooked, moist heat. FDC ID: 172935. U.S. Department of Agriculture, Agricultural Research Service. Available at: fdc.nal.usda.gov.
- National Institutes of Health, Office of Dietary Supplements. (2022). Fact Sheets for Health Professionals (for individual micronutrient data: Selenium, B12, Niacin, etc.). Available at: ods.od.nih.gov.
- Astaxanthin Research Institute. (2021). Bioactive Compounds in Shellfish. Internal research publication.
Field Notes: Dr. Aria Vance
Subject: Shrimp
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Manual Tracking Problem: Shrimp's Deceptive Simplicity
Dr. Aria Vance, Lead Nutrition Data Scientist, NutriSnap.
Shrimp. Such a marvel! From the frigid depths of the Arctic to the sun-drenched tropical reefs, these little crustaceans have graced human tables for millennia. Ancient Romans called them "cambarus." Indigenous coastal communities worldwide relied on them. Seriously, they’re aquatic chameleons, adapting to nearly any cuisine. A true global protein, you see them in everything from fiery Thai curries to delicate French bisques. Their ubiquity, ironically, makes them a nightmare for accurate dietary tracking.
Here's the rub. You buy a bag of shrimp. "Jumbo," it says. "Large." What does that mean? Is "jumbo" the same weight, volume, or even species across brands? Absolutely not. It's a marketing term, a siren song to the unschooled tracker. My heart aches for anyone trying to log this manually. They're trying their best. But the data? It’s garbage.
You weigh your raw shrimp, meticulously, on your kitchen scale. Good for you! Then you cook it. It shrinks. Like a tiny, delicious little vampire, it loses much of its liquid. So, what were you actually weighing? The raw mass, yes. But your body consumes the cooked product. This volumetric contraction, the sheer density shift, it’s not negligible. It's a fundamental problem. How many people weigh their food after cooking? Almost nobody. Why? Because it’s inconvenient. It’s fiddly. It cools the food.
Then, there are the sauces. Oh, the sauces! Shrimp scampi. Butter, garlic, white wine. Shrimp fried rice. Oil, soy, rice. Shrimp tacos. Crema, salsa, cheese. The shrimp itself remains lean, but the dish becomes a caloric roller coaster. You can’t just log "shrimp." That’s like logging "bread" when you’ve eaten a triple-decker sandwich. It’s misleading! Barcode scanning is useless here. Measuring spoons for sauces? Please. Who does that in a busy kitchen? This whole manual process is a house of cards, built on approximations and good intentions, destined to crumble. We need precision. We demand better.
This is precisely where NutriSnap truly shines. Our forensic visual analysis cuts through the guesswork. Our AI doesn't care about "jumbo" or "medium." It sees the actual size, the cooked volume, even discerns residual sauces. It’s revolutionary. We’re finally giving people the accurate nutritional insight they deserve, without the painstaking, flawed manual effort.
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