Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How much iodine is in shrimp?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How much iodine is in shrimp?),it will help you,my kids.
Answer:
3 OZ OF SHRIMP HAVE 21 TO 37 MCG
depends on the origin of the shrimp. Each specie may have a little less or a little more.
The terms "prawn" and "scampi" are often used interchangeably with shrimp: "prawn" commonly refers to freshwater shrimp or large saltwater shrimp; "scampi" is often used by restauranteurs to describe shrimp cooked in butter and garlic. All shrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater. You may find all three categories in your local market.
Cold-water shrimp inhabit the northern Atlantic (Pandalus borealis) and northern Pacific (Pandalus jordoni). They are very small and do not have to be deveined before eating.
Warm-water shrimp from the Gulf states of Florida, Alabama, Mississippi, Louisiana, and Texas represent the overwhelming majority of domestic shrimp landings in the U.S. The three major species are brown, white, and pink shrimp.
Uncooked brown shrimp (Penaeus aztecus) have reddish brown shells, and their meat has a stronger flavor than white or pink shrimp because of a higher iodine content. As a result, brown shrimp are generally less expensive than the other two varieties. The premium-priced shrimp are white shrimp (Penaeus setiferus). Although classified as white, the shells of some are actually greenish gray. Pink shrimp (Penaeus duorarum) come in a variety of colors, including brownish pink and lemon yellow.
There are two smaller categories of warm-water shrimp. Red shrimp and rock shrimp occur from Virginia to the Gulf of Mexico. The latter (Sicyonia brevirostris) is a fairly recent introduction into the American market. Rock shrimp gets its name from its hard shell. The meat of rock shrimp is very firm, more lobster- like, and lower priced than other shrimp.
The freshwater shrimp known as the Malaysian prawn (Macrobrachium rosenbergii) is farm raised in Hawaii, California, and other states. These shrimp are large and can reach a weight of 4-6 ounces.
i think its none
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correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How much iodine is in shrimp?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How much iodine is in shrimp?),it will help you,my kids.
Answer:
3 OZ OF SHRIMP HAVE 21 TO 37 MCG
depends on the origin of the shrimp. Each specie may have a little less or a little more.
The terms "prawn" and "scampi" are often used interchangeably with shrimp: "prawn" commonly refers to freshwater shrimp or large saltwater shrimp; "scampi" is often used by restauranteurs to describe shrimp cooked in butter and garlic. All shrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater. You may find all three categories in your local market.
Cold-water shrimp inhabit the northern Atlantic (Pandalus borealis) and northern Pacific (Pandalus jordoni). They are very small and do not have to be deveined before eating.
Warm-water shrimp from the Gulf states of Florida, Alabama, Mississippi, Louisiana, and Texas represent the overwhelming majority of domestic shrimp landings in the U.S. The three major species are brown, white, and pink shrimp.
Uncooked brown shrimp (Penaeus aztecus) have reddish brown shells, and their meat has a stronger flavor than white or pink shrimp because of a higher iodine content. As a result, brown shrimp are generally less expensive than the other two varieties. The premium-priced shrimp are white shrimp (Penaeus setiferus). Although classified as white, the shells of some are actually greenish gray. Pink shrimp (Penaeus duorarum) come in a variety of colors, including brownish pink and lemon yellow.
There are two smaller categories of warm-water shrimp. Red shrimp and rock shrimp occur from Virginia to the Gulf of Mexico. The latter (Sicyonia brevirostris) is a fairly recent introduction into the American market. Rock shrimp gets its name from its hard shell. The meat of rock shrimp is very firm, more lobster- like, and lower priced than other shrimp.
The freshwater shrimp known as the Malaysian prawn (Macrobrachium rosenbergii) is farm raised in Hawaii, California, and other states. These shrimp are large and can reach a weight of 4-6 ounces.
i think its none
correctness,It's Non-profit and only for informational purposes.
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