Lobster health benefits
5:56 AM
Lobsters are large marine crustaceans with hard shells and ten legs, two of which develop into claws. Found in all oceans, lobsters live on rocky, sandy or muddy bottoms, from the shoreline to beyond the edge of the continental shelf. They are caught and eaten for their flavor and texture. Lobsters are widely used for preparing soups, bisques and lobster rolls. For a sweetened flavor, they are dipped into clarified butter and then cooked. Lobsters are known to contain many minerals and vitamins. They help in healing various health problems. Read through the following lines to know about the nutritional value as well as health and nutrition benefits of lobsters.
General Nutrition
One cup of Northern lobster cooked using a moist-heat method contains only 129 calories. It's a significant source of protein, containing 28 grams, or 16 percent of the daily recommendation, based on a 2,000-calorie diet, according to MayoClinic.com. Protein is vital for healthy growth and development and also provides a significant source of energy. Lobster contains a negligible amount of fat, and no carbohydrates or fiber.
Vitamins
A single cup of lobster provides significant amounts of B vitamins, including 17 percent of the recommended dietary allowance of niacin, 13 percent of the RDA of vitamin B-6 and 9 percent of the RDA of vitamin B-12. These vitamins play vital roles in metabolism, neurological function, healthy skin maintenance and red blood cell formation. In addition to B vitamins, 1 cup of lobster also supplies 10 percent of the RDA of vitamin E, which is crucial to vitamin A and C absorption and the prevention of damage to cell membranes. Vitamin E is also a powerful antioxidant.
Minerals
Lobster contains large amounts of phosphorous, magnesium, potassium and zinc, offering 21 percent, 15 percent, 7 percent and 5 percent of the RDA, respectively. These minerals aid in bone health, cell function, glucose regulation, energy production and neurological health. Lobster also offers small amounts of other minerals.
Considerations
Overall, lobster eaten in moderation is a healthy source of protein, vitamins and minerals, but it does have its drawbacks. A 1-cup serving has 71 percent of an entire day's upper recommendation of cholesterol and 31 percent of the sodium. Excessive dietary cholesterol and sodium intake can both contribute to the risks of heart disease and stroke, and sodium also plays a role in elevated blood pressure. When consuming lobster, avoid dipping it in butter and adding salt.
Cooking Tips
- To kill fresh lobster, boil at least 1 gallon of water in a large pan and plunge the lobster’s head first into the boiling water. Reduce heat and cook for 5 minutes for 1.25-pound lobster, plus 2 minutes each for additional pound.
- Place the cooked lobster in a broiler pan, with the meat-side-up. Brush with lemon and oil or melted butter and place the pan 4 inches away from the heating element. Broil the meat until well cooked.
- To prepare soup, boil the lobster lightly, so that the meat is not fully cooked. Cool the lobster, crack the shell and remove the meat, tomalley and coral. Boil the shells in water to form a savory broth. Strain the liquid to remove the shells. Add herbs, spices and vegetables to the broth and cook well. Add the lobster meat during the last minutes of cooking.
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