- It is as thin as fish. Even oysters, said to be fat, are not rich in fat but in glycogen, a reserve sugar. A dozen oysters can replace meat or fish, its proteins being of excellent quality. Recent studies show that oysters are low in cholesterol: 3 to 4 times less than meat.
- The oyster also provides calcium and phosphorus necessary for the construction and maintenance of our skeleton. Present in oysters, trace elements zinc, selenium, copper are part of the range of antioxidants that allow us to age well because they help protect our tissues. The panel of trace elements and vitamins makes oysters an anti-asthenic (anti-fatigue) food.
- The oyster is particularly recommended for the athlete to help him compensate for mineral losses.
- Nutritional value
- Calorie value: 66 Kcal
Calorie value: 280 Kj
Moisture: 83.3 g
Ash: 2.3 g
Protides: 8.6 g
Carbohydrates/difference: 4.0 g
Total fats: 1.7 g
Cholesterol: 20.3 mg - Vitamins
- A: 14.20 μg
E: 1.21 mg
D: <0.5 μg
B1: 0.04 mg
B2: 0.15 mg
B5: 0.65 mg
B6: 0.10 mg
PP: 1.95 mg
B12: 28.56 mg - Minerals & trace elements
- Sodium: 470 mg
Calcium: 77.9 mg
Potassium: 215 mg
Magnesium: 71.6 mg
Iron: 2,1 mg
Copper: 1.4 mg
Zinc: 26.8 mg
Manganese: 0.66 mg
Phosphorus: 95 mg
Iode: 101 mg
Selenium: 29 mg - Fatty acids
- Saturated AG: 336 mg
Monounsaturated AG: 228 mg
AG polyunsaturated: 346 mg
Of which omega 6: 67 mg
Of which omega 3: 272 mg
Of which EPA: 146 mg
Of which DHA: 71 mg
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