Oyster is an appetizing food with load of health benefits. Oysters provide an abundance of vitamins and minerals, packed into a high-protein, low-fat, and low-cholesterol package.
Oyster Nutrition: Oysters are a favorite among exotic foods and research now shows this shellfish to be a rich source of zinc, one of the minerals required for the production of testosterone.
The texture of the raw oyster is soft and fleshy; it has a unique flavor that is sweet and sometime salty. The texture and flavor of oyster is often influenced by the water that they grown in, with variations in salinity, minerals, and nutrients.
Oysters can be eaten half shelled, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled (grilled) and it is best paired with a delicious cocktail drink or wine.
Oyster Health Benefits:
- Oysters are the most concentrated natural source of zinc, which is essential to maintaining a strong immune system, supports wound healing, maintains the senses of taste and smell. Zinc deficiency can result in symptoms such as slow growth, poor appetite, decreased wound healing, loss of hair, impaired senses of taste and smell, more frequent infections.
- Oyster is a good source of protein, each serving of six medium oysters contains six grams of protein. The protein found in oysters is high in tyrosine, an amino acid used by the brain to help regulate mood and adapt to stress.
- Oyster is low in fat and calories. A serving of oysters contains just 2 grams of fat.
- Oyster is low in cholesterol, it only contain 55mg of cholesterol per serving.
- Oyster help maintain collagen and elastin fibers that give skin its firmness and help prevent sagging and wrinkles.
- Oyster is a known aphrodisiac because it is rich in amino acids that trigger increased levels of sex hormones. Another reason is that high zinc content of oyster aids in the production of testosterone.
- Oyster can help improve vision.
- Oyster is also rich in iron, calcium and vitamin A.
How to Cook Oyster: Preparation can be as simple as opening the shell and eating the contents including juice or adding salt or lemon to fresh raw oyster. An alternative to opening raw oysters before consumption is to cook them in the shell by blanching it for 30 seconds to 1 minute in very hot water, the heat kills the oysters and they open by themselves. Cooked oysters are slightly sweet-tasting and considered savory, and all the different varieties are mostly equivalent. Oysters can also be cooked in a microwave oven, 20 to 30 seconds is adequate.