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Prawns

In season all year

Food Description:

Prawns from Australia are a real treat -even the small school prawns look enormous compared to those found in Europe. Fresh prawns are caught off prawn trawlers in Northern Queensland. Most prawns sold in the fish markets today are farmed.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Crustacean
To Buy: There are many different varieties, cooked and uncooked (green), frozen, large and small. The most important thing is that the prawns are fresh. Fresh, uncooked is best. Look for fresh green prawns with a fresh smell and no hint of black oozing juices or blackness around the head. If they are unavailable buy frozen green prawns. Buy cooked prawns direct from the market and check that they've been cooked the same day.
To Store: Cook and eat them the day of purchase, or freeze green prawns for up to 3 months.
Tips and Tricks: Never buy cooked prawns and re-heat them.

Nutrition (1 Cup):

Weight (grams): 153
Carbohydrates, g: 0.0
Fat (g): 1.1
Monosaturated Fat , g: 0.2
Niacin (B3):
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 646
Protein (g): 35.6
Saturated Fat, g : 0.2
Omega 3's (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Vitamin B12: Maintains the health and function of the nervous system, and is involved in the growth and division of all cells, including red blood cells. Also plays a role in the metabolism of carbohydrates, fat and protein.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Selenium: Enhances immune function and has antioxidant properties, protecting against cancer and heart disease. Regulates fertlililty function, especially in men and maintains resilience of cells.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low

Cooking:

Cooking Tips: 1 kg prawns yields approx 500g prawn meat. (Source: Stephanie Alexander's Cooks Companion.) To boil green prawns: Remove the shells and devein them. Drop the prawns into well-salted boiling water bring the water back to boil quickly before reducing to simmer to cook for 3 - 4 minutes.

Benefits the Following Health Conditions:*

Aches & Pains
Alzheimers Disease
Immune Deficiencies
Osteoporosis
 Acne
Anaemia
Low Energy
Skin Conditions

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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