On the shelves of seafood stores you can often find krill - that's the name for the small species of crustaceans that resemble small shrimp. They are mined on an industrial scale, and then sold fresh, frozen or canned.
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Krill - small planktonic crustaceans, whose size varies from 1 to 6.5 cm. The name kriel in translation means "trifle". They form commercial clusters in the surface layers of the ocean. Krill began to be mined in the 19th century, however, its catch and harvest reached the industrial scale only by the middle of the last century.
In the 70s of the XX century, a lot of krill began to be mined in the Antarctic waters of Japan and the USSR, so the name "Antarctic krill" was assigned to it. Currently, it includes almost 80 species of small crustaceans, among which Antarctic shrimp about 6.5 cm in size is usually supplied to enterprises and shops. It is often used for preservation and preparation of various cold snacks and salads.
The value of krill meat
Krill meat is considered an environmentally friendly food product, because these crustaceans live in the unpolluted waters of the Antarctic Ocean. It contains many useful natural compounds, vitamins and minerals necessary for the human body. So, a very small amount of this product easily fills the weekly rate of fluoride. It is also rich in protein, the digestible organism is much better than what is found in beef or eggs.
It enriches the body with many vitamins and minerals. It contains folic acid, riboflavin, thiamine and pyridoxine, a lot of vitamins A, E and PP in krill meat. Among the minerals in this product is sodium, phosphorus, potassium, magnesium, calcium and some iron.