Australian wild prawns have naturally high levels of many nutrients which contribute to a healthy lifestyle. They are a good source of Omega 3, Phosphorous, Selenium and sometimes Iodine. Prawns are even lower in calories and fat than chicken yet with much more protein.
Aussie grown prawns are one of the healthiest sources of protein you can eat, and our farmers have arguably the best management practices of any prawn growing region in the world. Our local prawn farmers don't use antibiotics or hormones, and our prawns are grown in natural seawater.
Tropical prawn species are mainly found in tropical and sub-tropical waters around Australia. They occur from Shark Bay in Western Australia along the Northern Territory and Queensland coastlines (including waters in Torres Strait between Australia and Papua New Guinea) and midway down the New South Wales coast.
Prawns are generally a healthy food choice and can benefit cholesterol levels. Studies have shown that eating prawns can help reduce bad cholesterol (LDL) levels and increase good cholesterol (HDL) levels, positively affecting overall cholesterol levels.
While prawns contain higher than average amounts of cholesterol, they do not lead to higher cholesterol levels in the body due to their healthy fat profile.
This means that there is absolutely no cause for concern about prawns increasing blood cholesterol levels, and as such there is no need to be concerned or restrict them in your diet even if you have elevated cholesterol.
A useful source of vitamins
Prawns are a useful source of the B group of vitamins, including B12 and folate. These vitamins play an important role in energy production and replenishing red blood cells. Prawns provide about 22 times the vitamin E levels of either chicken or beef.
Both shrimp and tuna are lean protein sources that are nutrient-rich and contain essential omega-3 fats, but tuna is slightly more nutritious than shrimp. You should vary your seafood choices to maximize your nutrient intake and minimize your mercury intake.
Though they're technically crustaceans, shrimp and prawns are good seafood choices. They're low in mercury -- and calories -- and high in protein. And they're popular: Shrimp accounts for about half of the seafood eaten in the U.S. The only drawbacks are that they're higher in cholesterol than most fish.
Question: Is there any limit to eating seafood like prawns and smoked salmon? As in, is it okay to eat them both four times a week? There is no real limit on the amount of marine foods you can consume on a weekly basis as long as it's excellent quality, from a reputable source and eaten as part of a varied diet.
Generally larger than tiger prawns, king prawns are Australia's most popular prawns. They have moist, medium-firm flesh and a rich flavour. Their tail ends are bright blue when raw.
An essential for the Christmas table. Firm, sweet and succulent wild caught Australian cooked tiger prawns are perfect served as they are or in a salad. For recipe inspiration click here.
Ecuador produces some of the best head-on shrimp globally. China, for example, pays a premium for high-quality Ecuadoran shrimp. Indonesia is the third-best COO due to their experience and vast coastline ideal for growing shrimp.
The two dominant species of farmed prawns in the world are Black Tiger Prawns (Penaeus monodon) and Vannamei (Penaeus vanname), Vannamei prawns are not farmed in Australia.
In the Spencer Gulf we have one of the finest prawns in the world.” Neil Perry. For superior quality, texture and taste, Spencer Gulf King Prawns (Melicertus latisulcatus) are renowned throughout the world as the premium species of prawn.
In Australia, king and banana are the most typical wild-caught prawn species, whilst black tiger is the primary species harvested from farmed sources. Similar to most Australian seafood, both wild-caught and farmed prawn sectors have strong sustainability credentials.
Wild-caught salmon is low in contaminants, including mercury and lead. And some salmon, like pink and sockeye, from well-managed fisheries worldwide (particularly in Alaska), also tick the box for being lower in mercury and lead.
Prawns are associated with a range of health benefits, including: Lower cholesterol. Adults who ate prawns every day had less bad cholesterol and more good cholesterol than their counterparts who didn't4. Lower blood pressure.
Salmon is the queen of omega 3 fatty acids at more than 1500 mg. per 3 ounce serving but shrimp has a small amount, about 200 mg. per 3 ounce serving. Shrimp is high in cholesterol but that is only a concern for the quarter of the population that is sensitive to dietary cholesterol.
As a bonus, they have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids. But prawns do contain cholesterol. A serving of 100 grams of flesh from prawns will provide approximately 130 mg cholesterol, whereas 100 gm of chicken contains approximately 80 mg or lesser cholesterol.
Q: Is it better to buy raw shrimp or cooked shrimp? A: Generally, the flavor and texture of shrimp you cook yourself will be better, although many people like the precooked because it saves them time.
In 1996, a group of scientists found that eating shrimp increased the levels of LDL cholesterol, but that levels of HDL cholesterol also rose. They suggested that shrimp might support heart health rather than making it worse. Foods high in saturated and trans fats can also increase LDL cholesterol levels.
While it might be safe to eat fish every day, Rimm says it's still not clear if there is any added health benefits to that level of consumption. “Most of the science isn't looking at daily consumption,” he explains.
Flavor: Mild and sweet. Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have.