Shrimp are a widely consumed type of shellfish belonging to the crustacean family. Yes, shrimp contain calcium, which is sourced from their rigid outer covering. This mineral is tied to the shrimp’s biological processes and its nutritional content varies significantly depending on how the shrimp is prepared and consumed.
The Biological Role of Calcium in Shrimp
Calcium is a major structural component of the shrimp, primarily located in the exoskeleton, or shell. The shell is composed of a protein matrix hardened by chitin and calcium carbonate, providing rigidity and protection. Calcium is especially important during molting (ecdysis), the process by which the shrimp grows. Before shedding the old shell, the shrimp resorbs calcium for storage. After molting, the shrimp uses the stored calcium and absorbs more from the water to quickly harden its new shell.
Quantifying Calcium: Nutritional Content
The amount of calcium consumed depends almost entirely on whether the shell is eaten. A standard three-ounce serving (about 85 grams) of cooked, peeled shrimp meat typically contains 60 to 77 milligrams of calcium. This represents about 5% to 6% of the Daily Value, making peeled shrimp a moderate source.
The shell is a dense storehouse of calcium carbonate, often comprising 45% to 50% of its weight. When consuming small, whole shrimp, such as dried varieties where the shell is left on, the calcium content increases dramatically. A 100-gram serving of dried, whole shrimp can contain 489 milligrams of calcium, making it a highly concentrated source.
Dietary Significance and Bioavailability
The primary consideration for human nutrition is the bioavailability of the calcium found in the shrimp. The calcium in the exoskeleton exists mainly as calcium carbonate, a compound that requires stomach acid to be broken down and absorbed. This form is generally less bioavailable than calcium found in dairy products, though it is the same compound used in many common calcium supplements.
The body’s ability to absorb calcium from shrimp is heavily influenced by how the shells are processed. Studies suggest that when shrimp shell is chemically or enzymatically processed into a fine powder or a more soluble compound, its absorption rate can improve significantly. Simply consuming whole, intact shells may provide a large quantity of calcium, but the body might only absorb a smaller fraction of it.
Shrimp also offers other components that support bone health, including high-quality protein and phosphorus. While peeled shrimp is not a top source of calcium, consuming whole, pulverized shrimp shells can provide a considerable mineral boost. Including shrimp in the diet contributes to overall mineral and protein needs.