Evaluation of the nutritive value of some species of crustacea

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Focusing on the nutritional analysis of various edible crustaceans, this work examines the protein, carbohydrates, lipids, vitamins, and minerals in species such as shrimps and crabs. It highlights their potential as nutraceuticals and their future role in pharmaceutical industries. Additionally, the study addresses the ecological impact of crawfish on the Nile and suggests biological management strategies, proposing their use as a cost-effective food source for aquatic animals. Comparative studies with high-value marine shrimps further enrich the research.