Nutritional composition, fatty acids and cholesterol levels in Atlantic white shrimp (Litopenaeus Schimitti)

401.05 g. 100g-1). Regarding the fatty acids profile, 18 compounds were observed. Palmitic (C16: 0) (134.86102.46 mg. 100g-1), docosahexaenoic (C22: 6n-3, DHA) (101.2597.43mg. 100g-1), and eicosapentaenoic (C20: 5n-3, EPA) (83.7980.55mg. 100g-1) acids were the prevalent fatty acids in both lots. White shrimp is a good source of proteins, with low lipids level and reduced caloric values. Polyunsaturated fatty acids were predominant and polyunsaturated/saturated fatty acids ratio was beneficial to health, demonstrating that white shrimp is a marine food of importance to human diet