Oysters for women. Oysters - how to eat, the benefits and harms. Medical use

The oyster is an edible bivalve marine mollusk, many species of which are edible. They live mainly in tropical seas. Connoisseurs consider these sea molluscs with one-sided convex shells to be the greatest delicacy in general. Oysters prefer sea water with a low salt content, so they live only in the tidal zone near the mouth of rivers.

The process of spawning in oysters begins in spring and ends at the end of summer. It should be noted that spawning is possible only when high temperature water. The eggs are fertilized inside the shell, the hatched larvae remain in the shell for another five days, and then leave it. They move freely in search of a comfortable surface on which they are fixed and spend their whole lives.

Wild oyster is found only in shallow water, where the water warms up well in summer.

The edible European or common oyster is the only oyster species found naturally in Norway. The same species is most valued in the European market. The Japanese oyster (Crassostrea gigas), which is narrower and longer than its European relative, also enters the trade network. The Japanese oyster is easier to grow in artificial conditions. The basis of world production is oysters grown in the USA, in second place - in Japan, then - in South Korea.

The first indicator of the freshness of oysters is a tightly closed shell: if there is even a tiny gap in it, then the oyster is rotten.

It is necessary to open an oyster with a special oyster knife, and if it is not available, then with a narrow medical scalpel. It must be inserted at the place where the valves are connected by a lock, and run through the center of the oyster from the flat side of the shell, where the muscle that locks the valves is located, in order to cut it. As soon as the oyster opens, it is necessary to touch that edge of its mantle, where the darkish line of cilia is barely distinguishable: if the oyster is alive, its body will tremble, if it remains motionless, then it is dead and, although not yet rotten, it is still not good for food. When opening oysters, they should always be kept not just in the hand, but in a napkin - this prevents both the oysters and the knife from slipping.

They eat oysters simply: sprinkled with lemon juice, they simply “drink” the oyster from the curved, recessed side of the sash and seize it with brown bread (which is imported to France for the sake of oysters). Oysters are washed down with either dry white wine (chablis in France) or light beer (Belgian Flemish, Holland).

Useful properties of oysters

The nutritional value oysters is high, a peculiar chemical composition determines the delicate taste and tonic effect on the nervous system. Oyster meat contains protein, fat, glycogen carbohydrate, minerals (iron, zinc, copper, calcium, iodine, phosphorus), nicotinic acid, as well as vitamins, B12 and. Only 6 oysters - and the daily need of the body for iron and copper is provided!

Also beneficial to health is the combination of fatty acids contained in oysters, which is rich in omega-3 fatty acids.

American scientists have found that oyster fats, called ceramides, help to successfully fight breast cancer. They have a blocking effect and prevent their growth. The joint work of scientists from Miami (USA) and Naples (Italy) showed that raw oysters, mussels and some other sea shellfish contain two unique amino acids that cause (stimulate) the production of sexual hormones. Oysters are also rich in zinc, a key nutrient for testosterone synthesis in both men and women.

Oysters are eaten live (served with

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Oysters are still among the exotic products for many, and at the end of the 18th century in England and France for the poor population who could not afford to buy meat, they were the main food. But the massive catch of these marine life has led to the fact that the number of oysters in nature has decreased and to late XIX century they have increased in price, becoming a delicacy product.

You can imagine that oysters can change their sex several times in their life. It is interesting that at the beginning of their life they are “men”, and then, under the influence of various factors, they mature to reproduce offspring and turn into “women”.

Probably, this is one of those rare products that can cause both delight and disgust at the same time, but at the same time, no one remains indifferent to it. Why are oysters special?

Compound

Oysters are considered a pantry of substances necessary for a person. The composition of their meat includes a large complex of vitamins.

100 g of the finished product contains vitamins:

• A - 81 mcg,
• B1 - 0.067 mg,
• B3 - 2.01 mg,
• B2 - 0.233 mg,
• B5 - 0.5 mg,
• B9 - 10 mcg,
• B6 - 0.05 mg,
• C - 8 mg,
• B12 - 16 mcg.

In addition, the composition of oysters includes a large amount of the following useful macro- and microelements (per 100 g of product):

• potassium - 168 mg,
• calcium - 8 mg,
• sodium - 106 mg,
• phosphorus - 162 mg,
• magnesium - 22 mg,
• manganese - 643 mcg,
• copper - 1.576 mg,
• iron - 5.11 mg,
• zinc - 16.62 mg,
• selenium - 77.0 mcg.

To meet the daily needs of the body in iron and copper, it is enough to eat only 6 of these delicious shellfish.

Oyster calories

The balance of proteins, carbohydrates and fats determines the calorie content of foods. 100 g of ready-to-eat oysters contains: carbohydrates - 4.95 g, fats - 2.3 g, water - 82.06 g, ash - 1.23 g and 9.45 g of protein - an average of 19.6% from the daily requirement.

The calorie content is only 72 calories, or 2 to 4 percent of the daily value. The number of calories is less than in veal. Therefore, the one who counts calories and is afraid to gain excess weight, can safely eat 12 pieces of oysters (that's about 150 calories).

Beneficial features

Oysters have a number of useful properties for the human body. Thanks to the unusual chemical composition these shellfish have a tonic effect on the nervous system. Hematologists have noted the benefits of oysters during the treatment of anemia.

Oyster meat contains a complex of saturated fatty acids, including omega-3. With the help of these substances, cholesterol levels are reduced, immunity is strengthened. They are essential for prevention. cardiovascular disease and help reduce the development of fatty deposits in the liver.

Oysters in medicine

American scientists have discovered that oysters contain ceramides that help slow down the development process. cancer cells and hinder their further growth. These zinc-rich marine delicacies have a beneficial effect on the human hematopoietic system, thereby helping to cope with anemia.

When eating oysters, visual acuity increases, work normalizes. nervous system improves the function of the liver and kidneys, and strengthens bone. In Chinese medicine, preparations made from the sea delicacy are used to treat dizziness and insomnia.

A team of Italian and American scientists, working together, discovered that this popular seafood contains rare amino acids, which stimulate testosterone production and improve male performance. reproductive function, as well as normalize the work endocrine system in women during menopause.

Despite all the advantages, this mollusk is better not to be eaten by people with diseases. gastrointestinal tract, spleen and prone to allergic reactions. Also, pregnant and lactating women should refrain from raw oysters.

Oysters in cosmetology

The heavily ground powder of the giant oyster shell was proposed by kinesiotherapist J. Danyak, founder of THALAC, as a source of natural calcium for thalassotherapy procedures.

Calcium in combination with other minerals improves the condition of the skin, has a beneficial effect on the metabolism in the human body. Due to this, the cell membrane is strengthened, their permeability is reduced. All this contributes to the preservation of moisture and nutrients inside the cell.

To smooth wrinkles and improve skin tone, oyster proteins contained in meso-masks and meso-serums are used. The components of the lifting serum obtained from oysters freely penetrate into the deep layers of the skin, instantly tighten and smooth the skin, moisturizing and saturating it with nutrients.

Oysters for weight loss

Oysters, like any other seafood, are an excellent substitute for meat for those women and girls who want to look slim and not gain extra pounds. These mollusks are rich in amino acids such as tryptophan, threonine, lysine, and have virtually no fat.

Due to the low calorie content and the content of easily digestible proteins, oyster meat is recommended for diet food. With the help of this delicacy product, you can replenish the vitamins and minerals that are missing during the diet.

Good to know

Few creatures can be found that are served alive at the table. Oyster is one of them. And in order not to suffer quality, it is necessary to deliver the product to the place of consumption faster.

Sea creatures were brought to Ancient Rome for gourmets from Gaul, but because of the distance it was impossible to deliver them alive. Therefore, the Romans were forced to carry shellfish in a purified form, without shells. They were immersed in amphoras filled with brine, which were then carefully sealed.

Currently, oysters arrive from France to Moscow in about a day. Before sending them, they are slightly cooled to a temperature of about minus 5 degrees. Sea delicacies are mined and artificially bred in some countries: in the USA, France, Portugal, Canada, Japan, Australia, Holland, Spain, Norway and Far East Russia.

Oysters can be divided into 2 types: Ostrea (with a round "flat" shell) and Crassostrea (with a slightly elongated "deep" shell). And depending on the type, they have different markings.

Flat oysters are indicated by zeros and numbers: the larger the oyster, the more zeros. For example, mollusks weighing 100-120 g are labeled "000", 90-100 g - "00", 80 g - "0". Smaller designations will be in the form of numbers: “1” - 70 g, “2” - 60 g, “3” - 50 g. For deep oysters, the designations are completely different: with a weight of 111-150 g, they are marked with the number “1”, 86-110 g - "2", 66-85 g - "3", 46-65 g - "4" and 30-45 g - "5".

This popular delicacy can be sweet or salty depending on the region and habitat.

How to eat oysters

Chilled oysters are considered the most delicious, so restaurants serve them on dishes with big amount ice. In order to open an oyster, it must be held in the left hand or held on a plate. A special knife must be inserted between the wings and pushed them apart.

In the middle of the sink is a film that can be removed. In a circle, carefully cut it with a knife and put it on the edge of the dish. Then, putting the knife aside and taking a piece of lemon, you need to squeeze the juice into the clam shell.

If, after the body of the oyster got lemon juice, it wrinkled, then this means that the oyster is alive and fresh and ready to eat. As a seasoning for a sea delicacy, you can add black pepper or vinegar sauce with shallots. And then slowly you need to drink the entire contents of the sink.

Gradually mastering these wisdoms, you can not only enjoy the wonderful taste of this exotic product, but also show off your good manners in society, be known as a great connoisseur and gourmet.

Especially for – moshkakrasotka

Oysters are a refined, refined and very expensive delicacy, which is valued not only for its taste, but also for its unprecedented beneficial features. Remarkably, oysters are eaten fresh, straight from the shells, sprinkled lightly. It is also extraordinary that this product is not chewed, but, as it were, drunk from the shell, and then washed down with light beer or dry white wine. Like many other seafood, oysters have a lot of fans who claim that oysters are not only tasty, but also extremely healthy.

What are the benefits of oysters?

Oyster pulp is a unique biological compound useful substances containing proteins, essential fats and carbohydrates. The lipid component is represented by unsaturated fatty acids - omega-3 and omega-6, which are indispensable for the perfect functioning of the brain and the functioning of cells, because they are essential components cell membranes. Also, omega-3 is an essential substance for the nervous system, skin and hair. It is worth considering that - the best prevention of atherosclerosis of blood vessels, because they remove harmful low-density cholesterol.

The composition of the pulp of oysters also includes vitamins: A, B, C, D and a large amount of mineral salts: magnesium, calcium, phosphorus, zinc, iron, iodine, copper, sodium, potassium, chlorine, chromium, fluorine, molybdenum and nickel. Precisely because of high level zinc, which stimulates the production of testosterone, oysters and have come to be considered an aphrodisiac.

The content of antioxidant substances (vitamins A and E) in oysters helps to rejuvenate the body and prevent cancer, free radicals that have a detrimental effect on cells are neutralized by vitamin compounds, which improves health. The content of iron and other mineral salts, together with vitamins, can significantly improve blood formation processes, so many people suffering from anemia consume oysters.

The protein component of the pulp of oysters consists of essential amino acids, many of which are essential, so oysters are considered a very healthy food. In terms of calories, the shellfish contains only 72 calories per 100 g, so they are often consumed during diets.

It is worth noting that the special value of oysters is in their freshness, clams are eaten practically alive, if the oyster does not react to the opening of the shell with a shudder, then it is already dead, and eating a corpse, even well-flavored lemon juice, is not useful. Some gourmets do not eat whole oysters, but remove the fringed part, which contains the gills and the muscle that keeps the shell valves closed. The rest of the mollusk consists mainly of the liver, which is rich in glycogen and the enzyme diastase, which helps digest glycogen.

Delicious oysters - bivalves southern tropical seas. Unlike saltwater trepangs, they are found almost in estuaries, preferring fresher water. Oysters have been fished for over 2000 years. Images of their shells can be found in ancient sources. At all times, people ate raw oysters, and in the newest time, they also began to pour lemon juice over them. Today it is one of the most expensive food products, a gastronomic delight, a hallmark of French and mixed American cuisine. Like other shellfish, they are a source of protein, fats, as well as vitamins and minerals.

The content of the article:

Like many others seafood oysters are low in calories. Only 72 kcal per 100 g predominantly from protein. Oyster meat has traces of glycogen and omega-three fats, but it is valued for more than just that. It is believed that oyster meat protein is one of the complete and easily digestible proteins. Therefore, at all times, these seafood were recommended to be eaten by those recovering from injuries, operations and various physical overloads.

They are one of the best sources of iodine. The mineral is recommended not only for active mental work, but also for everyone who seeks to reduce weight. Iodine improves the function of the human thyroid gland. If the secretion of its hormones is reduced, we can gain weight, become lethargic and lethargic without any visible reasons. Iodine deficiency is also important for the good growth and development of children. In addition, iodine in food can improve immune system responses too. Oysters are eaten raw, so heat treatment does not affect their iodine content.

Oysters are considered the food of good lovers. On the one hand, they contain aphrodisiacs that support arousal, and on the other hand, they are a good source of zinc, which makes them useful for the hormonal system. Oysters are a component and different diets for conception, too, since they have a beneficial effect on hormonal background women.

The product is a source of omega three fatty acids, certainly not as rich as red fish or Cod liver but quite complete.

Oysters also provide iron, B vitamins, and especially B12 and riboflavin. Often this product is recommended to eat with various disorders of the retina, diseases of the organs of vision.

Some sources call the meat of these mollusks a natural immunomodulator that can save us from obsessive colds and inflammatory processes. However, the extent to which this aspect of the influence of oysters has been studied is not explained.

Oysters contain provitamin D3. In the human body, vitamin D is formed from it, which, in its chemical structure and action, is closer to prohormones. Vitamin D, or rather its deficiency, is often blamed for all problems. modern man like lethargy and obesity. In fact, most adults lack it, and seafood will help fix this.

Oysters are rich in thiamine, which is responsible for the health of the nervous system. Many sources mention that this product is natural antidepressant and a means to optimize the functioning of the nervous system. Oysters also contain tryptophan, a natural “sedative” amino acid that promotes optimal performance brain, rapid sleep, deep sleep and good rest. It is said that tryptophan is also responsible for the feeling of happiness. So many sources call oysters a great product to lift the mood in a natural way.

And most women's sites claim that oysters - good remedy from cellulite. Yes, if you have the money to eat them regularly. The mineral composition of the product includes iodine and magnesium, both trace elements contribute to the normalization of the water-salt balance.

Oysters are also grown under artificial conditions, on oyster farms, but the most valuable are natural sea oysters. They are also the most expensive, by the way.

Unfortunately, not all people can appreciate the taste of oysters. This product is either immediately liked or disgusted. And the last option is not so rare. Gourmets say that the wrong choice of lemon juice is to blame for everything, but in fact, not everyone will really be pleased with the need to open a live mollusk with a special knife and “drink” its gelatinous body. For especially squeamish comrades, recipes were invented with baking oysters in the oven for 3 minutes, but this does not change the essence.

And not all oysters are a gourmet delicacy. Sometimes this term is used to refer to simple grape snails, which is a million on any plantation of this plant. Snails are also eaten, but they are boiled rather than eaten raw. Snail meat also contains a lot of protein, is practically fat-free and is useful for anyone who wants to get the whole set. essential amino acids.

Oysters are bought only fresh. They must be alive. How to "recognize" them? The shells of live mollusks must be tightly closed. There shouldn't be any cracks. If the body of the mollusk does not tremble when opened, it is dead, and you cannot eat the oyster.

This delicacy product is not frozen or canned. On sale you can find oyster sauce, and special knives to open shellfish.

How to cook and eat oysters

When cooked, the oyster protein quickly denatures and the taste deteriorates. It is believed that the maximum heat treatment of this product is 3-4 minutes in the oven at 180 degrees. If a dish is chosen, the oysters are washed, their shells are opened with a sharp knife and baked on a baking sheet. But all the same, it will not work to show culinary talents in all its glory - in any case, a person prepares an oil sauce for oysters, and not the seafood itself.

The most “correct” way of eating oysters is to eat them raw. The clams are washed, cleaned of sand and twigs and laid out on a dish. They are served with a knife for opening oysters, with which their shell is unclenched. The body of the oyster is poured with lemon sauce or juice and “drinked” directly from the shell. It is believed that classical cooking can only offer sauce for oysters, but cooking them themselves.

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Culinary recipes with oysters

Oysters with lemon juice

Rinse 12 oysters and soak for 3 minutes in salted water. Open the sashes by placing the knife first in the thicker part of the shell. Apply for crushed ice, with separately cut lemon and sea salt. In restaurants, it is customary to cover oysters with a napkin before serving.

Oysters with salad

12 large oysters for 4 servings. Small packaging corn, which is eaten on the cob, baby carrots, bell peppers and tomatoes. A couple of avocados and passion fruit for the sauce, a tablespoon of olive oil, if desired. Lemon juice and dill optional.

Rinse the oysters, soak in salt water, open, and remove from the shells on a plate (an option, they are usually served right in the halves of the shells). Steam the corn, chop the rest of the vegetables. Avocado and turn the passion fruit with half the oil into a sauce with a blender. Season the salad, separately in a gravy boat for oysters, serve oil mixed with lemon juice.

"Sea" snack - jelly with oysters

Pack of gelatin, 1 cup fish broth, 200g regular seafood mix, or equal parts frozen mussels, mini octopus, and shrimp. 4 large oysters, a tablespoon of natural black caviar and a little sour cream, as well as dill.

Soak gelatin in water according to instructions. Steam the seafood mixture and arrange in 4 bowls or mini-forms for jellied meat. Heat the broth, dissolve the gelatin in it, and pour the seafood. Leave in the refrigerator for 3-4 hours. Just before serving the appetizer, open the oysters with a knife and place them on top of the jelly. Decorate with a teaspoon of caviar and lightly whipped sour cream in a blender.

Three sauces for oysters

With shallots: Blend 2 small onions in a blender with olive oil and lemon juice.

With avocado: Blend lemon juice and avocado with olive oil.

Oysters in the oven

Rinse 12 oysters, soak for 3 minutes in salt water, open the wings. put into each piece asparagus and shallots, bake in the oven at 180 degrees for 3 minutes. Take out the oysters and pour over the lemon juice. "Hot" oysters are served on crushed ice and with any sauces suitable for this dish.

Snack - assorted

12 oysters, 200 g sea scallops, avocado, ground ginger, lemon juice, 200 peeled shrimps, skewers for mini-barbecue, electric grill or regular frying pan, onion and bell pepper optional.

Drizzle the grill with olive oil and thread the scallops and shrimp onto the skewers. Can be alternated with onion slices and bell pepper, fry until done. Rinse oysters, open, pour lemon juice. Serve on a separate tray serving 3 oysters and 1 seafood skewers. Grind ginger and avocado with lemon juice with a blender to prepare the sauce. Usually oysters in any snacks are placed on crushed ice.

Oysters with spicy cream soup

Stale oysters can cause strong food poisoning. In no case should you eat the meat of a dead mollusk, even after heat treatment.

Sometimes sources write that oysters should not be eaten with various diseases of the gastrointestinal tract and the thyroid gland. They are absorbed too quickly and can cause digestive disorders.

Calorie content of oysters 72 kcal

Energy value of oysters (ratio of proteins, fats and carbohydrates):

Proteins: 9 g (36 kcal)
Fat: 2 g (18 kcal)
Carbohydrates: 4.5 g (18 kcal)

Vitamins and minerals found in oysters

Energy Ratio (B/W/U): ​​50%/25%/25%

Vitamins:

PP - 1.6 mg, A - 85 µg, B1 - 0.15 mg, B2 - 0.19 mg, C - 3 mg, E - 0.9 mg, PP - 3.5 mg.

Minerals:

calcium - 60 mg, magnesium - 40 mg, sodium - 90 mg, potassium - 220 mg, phosphorus - 140 mg, chlorine - 165 mg, sulfur - 90 mg, iron - 6.2 mg, zinc - 0.7 mg, chromium - 55 mcg, fluorine - 430 mcg, molybdenum - 4 mcg, nickel - 6 mcg.

Read useful information about other seafood:

squids
mussels
Shrimps
Octopus
Scallop
Crab
Trepang
spiny lobster

Oyster Video + Recipe

Especially for – fitness trainer Elena Selivanova