It's a lobster

It's a lobster

Lobster is an animal of the arthropods, with a large body of crayfish, rich in nutrients and tastes, and a valuable product of water. In terms of protein composition, lobster has a protein content of 18.9 per cent higher than most freshwater and seawater fish shrimps, which have a better amino acid composition than meat, contain eight essential amino acids necessary for humans and have higher levels of refined amino acids than livestock. The fat content of lobster is only 1.1 per cent lower than that of poultry meat, and its fat consists mostly of unsaturated fatty acids necessary for humans, which are easily digested and absorbed by humans and have the effect of preventing cholesterol accumulation in the body. Lobsters must be cooked in their living state。
Lobster congee

Lobster congee

The nutrients of aquatic products are no less than those of poultry, while the nutrients in various shrimps are almost identical. All types of shrimp contain high proteins, low fats, about 16-20 per cent of the total protein content and less than 0.2 per cent of the fat. It also contains fat, consisting mainly of unsaturated fatty acid, which is suitable for human absorption. Micronutrients such as zinc, iodine and selenium in shrimp meat have higher levels than other foods, while its muscle fibres are thin and readily digestible. Lobsters are not only fine, white, tasteful, high proteins, low fat, nutritionally rich, but also of pharmaceutical value, which can be used to stop coughing and to promote post-operative muscular healing。