Shrimp raises HDL, or “good” cholesterol, which decreases quantities of LDL, or “bad” cholesterol, in the bloodstream. Lowering LDL significantly reduces susceptibility to heart disease. People with high blood cholesterol have higher levels of LDL and lack the HDL to counterbalance the effects, making them more prone to heart disease.
Even some of the leanest meats and skinless chicken contain fat—approximately three to nine grams per serving. Foods high in saturated fats can raise the level of harmful cholesterol in your blood. Contessa shrimp, because it is farm-raised and fed a high-protein fishmeal and vegetable diet, contains zero grams of fat.
Three ounces of Contessa cooked shrimp contains only 60 calories. Lean beef and skinless chicken can contain twice as many calories.
Contessa shrimp contains no preservatives (like sodium bisulfites), which are often used to mask unsavory appearance and to extend shelf-life.
The protein derived from meats or poultry contains fats that are often difficult to digest. Because it is fat-free and—like other seafood—has little connective tissue, Contessa shrimp is generally more agreeable to the digestive system.1
Contessa shrimp is carefully grown in a controlled environment and processed within hours of harvesting.
1 Facts in Brief; Seafood Nutrition. California Seafood Council, 1997.