By Ian Dore, Claus Frimodt (auth.)
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Additional resources for An Illustrated Guide to Shrimp of the World
PEELED AND DEVEINED SHRIMP See Market Forms. POLYPHOSPHATES See Dips; Additives. 43 POST-LARVAE POST-LARVAE The stage in the shrimp's life cycle after it has completed the larval forms and before it becomes a juvenile shrimp. Post-larval shrimp are used to stock aquaculture operations. The supply of wild post-larvae is critical to successful shrimp farming unless hatcheries are able to supply alternative stock to raise. See Aquaculture; Life Cyle of the Shrimp. o. names discussed above describe some shrimp as shrimp and others as prawns, such distinctions between shrimp and prawns do not apply in commerce.
At one time, shrimp was thought to contain large amounts of cholesterol. Recent work has proved that in fact shrimp has only moderate amounts of cholesterol- 3% ounces (100 grams) of shrimp contain about 100 milligrams of cholesterol, which is about one third the amount in one egg. The earlier belief that shrimp was high in cholesterol stemmed from inadequate analytical tools, which were unable to distinguish between cholesterol, which is of animal origin, and certain sterols of plant origin. The cholesterol levels in shrimp are certainly higher than in most other seafoods, but still much lower than in most other animal protein foods.
See Sulfites. Dried There are substantial regional markets, mainly in Asia, for dried shrimp, but these products are not of major importance in world trading, except for sales in Japan. All the major producers of dried shrimp are in Asia, with Thailand the dominant supplier. Species used are mentioned in the commentaries on relevant species in Chapter Four, The Illustrated Guide. NUTRITIVE VALUES OF SHRIMP The nutritional characteristics of shrimp, as of all foods of animal origin, vary according to feeding patterns, food availability, geography, maturation and sexual cycles and many other factors.