High in protein and low in fat, lobster is a very beneficial meat. Comparable to a steak, lobster has less than thirty grams of protein in a five ounce portion. Lobster is also lower in fat than steak. You can also eat it on a low- or no-carbohydrate diet. Under the Weight Watcher’s system lobster has just four points. Not only is lobster low in fat, it is lower in cholesterol than skinless chicken breast. Lobster is seventy-two times more fat than chicken at eighty-five mgs.
In addition to having a high protein and low fat composition, lobster meat has ten to twenty percent of the USDA’s daily recommended value of potassium, selenium, zinc, phosphorus, copper, and vitamin B12. As with many seafoods, lobster contains high levels of Omega 3 fatty acids. This is good for your brain and heart. Selenium aids the immune system and thyroid gland and may also help prevent heart disease. Bone and tissue diseases can be avoided by diets high in copper. Vitamin B12 is vital for the health of nerves and red blood cells. Phosphorus contributes to proper kidney functioning and lessens arthritis pain. Zinc consumption has many benefits, including increased brain activity, better immune system and healthier reproduction. Potassium is also believed to improve the function of your heart. Omega 3 fatty acids have many benefits, including lowering your risk of heart attacks and lowering blood pressure.
Perfect for people on a diet and those simply trying to have a healthier lifestyle, lobster is a far superior choice to the usual steak. Eating lobster clearly provides you a low fat, comprehensive range of nutritional value while at the same time giving you great flavor and taste. With all the spectacular health benefits to eating lobster, it really is the coup de grace for special occasion meals.