What are oysters?
Oysters (Ostrea edulis) are bivalve molluscs: its shell is in fact divided into two parts called valves. It is present in all the seas of Europe and lives attached to rocks. Some species of oysters produce precious pearls.
What are the nutritional properties of oysters?
The oyster contains proteins, minerals (zinc, calcium, sodium, potassium, phosphorus, iron) and vitamins of group B.
In particular, 100 grams of oysters contain:
- 10.2 g protein
- 0.9 g fat
- 5.4 g carbohydrates
- 69 Kcal
When should you not eat oysters?
There are no specific contraindications to its use. It is preferable to avoid the consumption of raw oysters during pregnancy.
Possible benefits of oysters
Calcium and phosphorus are essential for development and for the health of bones and teeth; iron is an essential component of hemoglobin and contributes to the production of some hormones and connective tissue; zinc instead is involved in the immune response, wound healing and tissue repair. Potassium helps to maintain blood pressure at healthy levels..
Possible contraindications of oysters
Oysters can be eaten cooked or raw. The heat destroys any toxic substances. However, it is important to know that European legislation (EC Regulation 853/2004, on "Sale and administration of culinary preparations containing fishery products intended to be consumed raw or almost raw") obliges those who sell or administer fresh fish to be frozen at – 20 degrees for at least 24 hours. Therefore, before you eat it raw, it should inquire if that has been done. At home however, it is good to freeze the oysters for at least 96 hours at -18 ° C in a freezer at three or more stars, before consuming them raw.
Seasonality of oysters
Oysters are available throughout the year, especially from October to April.
