Mussels (lat.Mytilidae) are representatives of the family of marine bivalve molluscs. They live in sea water, they are distributed practically throughout the entire territory of the world’s oceans. These molluscs have long been an object of fishing due to their excellent taste and high nutritional properties.
In terms of its nutritional value and beneficial properties, mussel meat is often compared to chicken eggs. The chemical composition of the mussel is a high quality protein rich in amino acids and phosphatides. The composition of mussels contains a sufficient amount of fat, but nevertheless it is a healthy fat that has a beneficial effect on the functioning of the liver and gastrointestinal tract. Mussel fat is rich in beneficial polyunsaturated acids, including Omega-3.
Why are mussels useful? Their meat contains many minerals, in particular, rare cobalt – there is more of it than in beef and chicken liver, phosphorus, magnesium, calcium, boron, manganese, potassium, as well as B vitamins, carotene, E and D, some glycogen stores, enzymes that improve digestion, biologically active substances.
