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Nutrient-rich freshwater prawns could revolutionize commercial food culture.
The study compared the nutritional content of freshwater prawns Macrobrachium rosenbergii and Macrobrachium malcomsonii. Results show that M. rosenbergii has higher levels of protein, carbohydrates, lipids, amino acids, and fatty acids, making it more nutritious than M. malcomsonii. This suggests that M. rosenbergii is a better choice for food and commercial culture.
