Oysters grow in warm tropical seas and are famous for their yield along the coast of France. Oyster meat is tender, with outstanding umami flavor, fishy smell and unique taste. It can be made into soup, pickled, baked and fried, canned, or processed into oyster sauce or dried oyster sauce.
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Edible value of oysters: China has included oysters in the first batch of health care products that can be used as medicine and edible. At present, researchers have comprehensively analyzed the ingredients of oysters by advanced detection methods, and found that the protein content in oyster meat is as high as 45% ~ 56%, the fat content is 7% ~ 16%, and the glycogen content is 19% ~ 38%.
In addition, it also contains a variety of vitamins, nicotinic acid, carbohydrates, calcium, zinc, iron, iodine and other nutrients, and the calcium content is close to 1 times that of milk; The content of iron is 2 1 times that of milk. Among them, the content of sulfuric acid in oysters is high, which is highly valued by the medical and nutritional circles. In the medical field, it is considered to have the functions of improving intelligence, strengthening brain, reducing fat and weight, and promoting cholesterol decomposition. In addition, it also has a unique nourishing effect.
At the same time, a large amount of glycogen contained in oysters can also be used as energy for human cell metabolism, which can supplement the energy reserves in the body and improve the efficiency of physical and mental activities.
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