1. According to the composition of protein, the protein content of lobster is 18.9%, which is higher than that of most freshwater and seawater fish and shrimp, and the amino acid composition is better than that of meat. It contains eight kinds of essential amino acids which are necessary for human body but cannot be synthesized or insufficient in vivo, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine which is very little in vertebrates.
2. The fat content of lobster is only 0.2%, which is not only far lower than that of livestock and poultry, but also far lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easily digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.
3. Lobster, like other aquatic products, contains essential mineral components, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total mineral content in lobster is about 65438 0.6%, among which the content of calcium, phosphorus, sodium and iron is higher than that of common livestock and poultry meat and prawns. Therefore, regular consumption of lobster meat can maintain the excitement of nerves and muscles.