Lobster properties: benefits of one of the seafood with the lowest fat meat, especially rich in vitamin E, pantothenic acid and minerals.
The lobster becomes one of those foods from the sea, next to the popular caviar, it stands out as a product that usually consumed tremendously occasionally, due mainly it tends to be considered a luxury food rather than a food daily.
It is a shellfish that, in the sea, can live for more than 50 years in freedom, highlighting its curious dark blue color, which when cooked tends to acquire its characteristic pink color.
The most common is that lobsters are sold alive, since their meat tends to spoil quickly very easily, for this reason if you want to enjoy both its full flavor and the main properties of lobster, it is best to prepare them quickly.
Lobster benefits
Lobster stands out for being one of the seafood whose meat is the lowest in fat , also surprised by being one of the healthiest and healthiest “sea products”.
As with other foods such as crabs, lobsters are especially rich in vitamins and minerals. In fact, among the vitamins, its high content of pantothenic acid (helps to convert food into energy) and vitamin E (it acts as an antioxidant, helping to keep the arteries in an optimal state) stands out.
Regarding its minerals, it’s content in calcium (much richer than other seafood), zinc, potassium and selenium stands out. In this sense, lobster is useful for preventing osteoporosis, as well as helping to protect and take care of heart health.
Precisely thanks to its zinc content, it is a shellfish that helps to strengthen the immune system, in addition to improving fertility.
It is also an important source of protein and omega-3s. Omega-3 fatty acids are found in very few foods, lobster being one of them.
Different studies suggest that the consumption of fish and shellfish, such as lobster, reduces the risk of diabetes, heart disease and obesity.
