Oyster meat consists of proteins, fats and some carbohydrates, and also contains many minerals. Oysters are one of the best sources of valuable fatty acids, in particular Omega-3. The benefits of oysters are in the useful elements they contain: these are B vitamins, iron, calcium, potassium salts, phosphorus and iodine, as well as zinc and copper. Six medium-sized oysters contain the daily intake of copper and iron for an adult, so the benefits of oysters for the human body are obvious. The fat contained in their meat contains ceramides – substances that can have a prophylactic effect and prevent the development of cancer. The proteins of these marine life contain essential amino acids that are involved in the production of sex hormones, in particular testosterone.
The calorie content of oysters is quite low – meat contains about 80-90 kcal per 100 grams (depending on the degree of fat content, type, etc.)
The inclusion of oysters in the human diet can have a beneficial effect on the state of the gastrointestinal tract, spleen, liver, biliary tract. They have a beneficial effect on blood composition, strengthen immunity, and increase hemoglobin. However, raw oysters, popular in many cuisines, carry the risk of contamination with harmful microorganisms, so they are not recommended for pregnant and lactating women, children, the elderly and weakened people.
How to cook oysters? They are eaten both in natural and cooked form, baked, pickled, soups and broths are made from them. They are considered the best appetizer for champagne and dry white wines.
