What is lobster?
The Red Lobster (Aragosta) is one of the most prized shellfish. Belonging to the genus Palinurus, among the most popular species including spiny lobster, Palinurus elephas.
What are the nutritional properties of lobster?
100g of fresh lobster provide about 85 calories broken down as follows:
- 75% protein
- 20% lipids
- 5% carbohydrates
Once boiled, the same amount of lobster brings 107 calories broken down in the same way.
Specifically, 100 grams of boiled lobster provides:
- 72 g of water
- 1.3 g of soluble sugars
- 20.2 g of protein
- 2.4 g of lipids (including omega 3 fatty acids)
- 85 mg cholesterol
- 350 mg phosphorus
- 74 mg calcium
- 41 mg of iron
- 22 mg of magnesium
- 2,75 mg zinc
- 0.5 mg copper
- 68 micrograms of selenium,
- vitamin A trace
When should you not eat lobster?
The lobster carapace is a source of glucosamine, a molecule that may interact with warfarin, anticancer drugs, paracetamol and antidiabetics. In case of doubt it is good to seek advice from your doctor.
Availability of lobster
The Mediterranean lobster can not be fished from 1 January to 30 April. The availability on the market throughout the year is made possible by its breeding.
Possible benefits and contraindications of Lobster
Consumption of shellfish such as lobster was associated with a reduced risk of obesity, diabetes and heart disease and the improvement of cholesterol levels in the blood. In fact, even the lobster is a source of omega 3 fatty acids good for cardiovascular health and more. Omega-3s have in fact also been associated with a psychological benefits for both adults and children. Selenium is important for the good functioning of the organism, in particular for that of the thyroid. Copper and iron help to reduce the risk of anemia.
The shellfish can cause food intolerance. Also the lobster may contain mercury, toxic to health, which is why you should not eat it too often, especially during pregnancy.
To reduce the risk of foodborne diseases it is advised to buy only if fresh lobsters were stored at a temperature no higher than 4 degrees and should not expose it to high temperatures for too long.
