Species: Penaeus monodon
FAO 3Alpha Code: GIT
Penaeus monodon is one of the most widely cultured prawn species in the world. Body colors are grey and transverse band colors on abdomen and carapace are alternated between black and yellow, that’s why it is often called Giant tiger prawn or Black tiger shrimp. The Tiger prawn is popular to culture because of its tolerance to salinity and very quick growth rate. However, they are very vulnerable to fungal, viral, and bacterial infections, and their culture is often unsustainable. In fact in 2010, Greenpeace added Penaeus monodon to its seafood Red list. The reasons given by Greenpeace were “destruction of vast areas of mangroves in several countries, over-fishing of juvenile shrimp from the wild to supply farms, and significant human rights abuses”. Find out more on FAO website
Nutrition information for 100g of raw Giant tiger prawn
Source: © CIQUAL – Find out more on ANSES-CIQUAL website
Average nutritional information
The energy value of prawns is low, with a good percentage (15-20%) of proteins, composed mainly by peptides of high biological value, and a very low content of fats and sugars. Among the vitamins, in the form of retinol equivalents (carotenoid astaxanthin), there is a significant content of water-soluble Niacin and liposoluble A.
Prawns cause significant amounts of cholesterol, which makes them unsuitable for persons who suffer from related hyperlipidemia. The total content of fatty acids, instead, should turn in favor of those good (polyunsaturated) compared to those potentially harmful (saturated).
Prawn is very rich of minerals such as iron, calcium, phosphorus, B vitamins, and fatty acids: Omega and Omega6. These acids are present in lower percentages in our product since it is farmed, comparing to the captured one. Learn more…
Conservation and peeling of prawns
Prawns of Ittica Italia, to arrive in your kitchen are fished always at the same day of departure and remain alive, thanks to an innovative and patented process of delivery, during the 48-hours journey from the farm directly to your plate.