Oysters
Oysters are bivalve molluscs, representatives of invertebrate inhabitants of the seas. Outwardly, they have an asymmetrical shell. One valve has a large convex shape, and with its help the mollusk is attached to a rock or stone. The second valve is somewhat smaller, flatter and thinner. On the inner surface, the shell is covered with a mother-of-pearl layer, and inside it is an edible mollusc. Oysters taste different - from sweetish to salty, and depends on the region of habitation and environment of the mollusk.
The ratio of BJU in the product
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The main commercial species is the oyster, which lives in the Mediterranean and Black Seas. There are about fifty varieties of oysters, which are classified according to weight and size characteristics. For example, there is oyster number 00, which includes the largest molluscs in size. But oysters from No. 0 to No. 5 have the smallest sizes. The most widespread oysters in Europe are No. 3, which weigh on average 80-100 g. There are adriatic, rock, Portuguese, Black Sea, plate, Japanese, giant oysters, etc. In addition, there are refined oysters (or refined, grown in special conditions), but they are grown in full sea conditions.
Oysters live both in colonies and singly, at a depth of 1-70 m. They are attached to stones, sandy-rocky ground or rocks. There are even so-called "oyster banks" (settlements of mollusks located at a distance from the coast), and "coastal settlements" of mollusks.
History
Archaeological excavations indicate that oysters have been consumed since ancient times. It is reliably known that in China they were bred as early as the 4th millennium BC. In Europe, oysters were first mentioned in 500 BC in Ancient Greece and Rome.
They gained especially wide popularity during the reign of the French king Louis XVI, which led to the fact that their population began to disappear in the middle of the 19th century. But there is a silver lining: oysters have learned to breed artificially. For this, oyster babies were caught and placed in specially prepared pools, where their growth was artificially controlled.
In pre-revolutionary Russia, oyster became widespread as a restaurant dish, and it was mainly consumed by the wealthy segments of the population. In Soviet times, the demand for them fell sharply and, once started, their import from Cuba had to be stopped in the 70s. The dish was not popular even in restaurants. Here, it should be noted, the lack of culinary practice and some disgust played an important role, since the oyster must be eaten alive.
Oysters in cooking
In France and Belgium, oysters are a delicacy, and they must be eaten alive. If the oyster is dead, then it is spoiled and cannot be eaten. The most important criterion for freshness is the tightly closed shell. But if at least a small gap is observed in the shell, then the oyster is already stale and cannot be eaten. The oyster is opened with a special oyster knife or medical scalpel. It is introduced into the place where the shutters are connected with a lock, and is carried out in the center of the oyster and from the flat side of the shell, up to the muscle that locks the shutters. When the shell opens, you need to touch from the edge, where you can distinguish the darkish line of the cilia. If the oyster is alive, it will shudder; if it remains motionless, it means that it is dead and not suitable for food.
Oysters are eaten very simply - they are lightly sprinkled with lemon juice and simply "drunk" from the deep, curved side of the sash. An oyster is usually eaten with black bread (it is imported to France exclusively for the sake of oysters), and washed down with either light beer or dry white wine.
In a number of countries, canned oysters are produced, which are already fried or boiled semi-finished products, which, like mussels and crabs, are used in salads and soups in finely chopped form. They do not have the beneficial properties of fresh oysters, and their taste is completely different.
Composition and calorie content of oysters
100 g of oysters contains 82.06 g of water, 9.45 g of proteins, 4.95 g of carbohydrates, 2.3 fats, 1.23 g of ash; vitamins: retinol (A), thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), cyanocobalamin (B12), vitamin C; macronutrients: phosphorus, sodium, magnesium, calcium, potassium; trace elements: selenium, zinc, copper, manganese, iron.
The calorie content of oysters is low and amounts to about 78 kcal per 100 g.
The benefits of oysters
The main benefit of oysters lies in their rich mineral and vitamin composition (vitamins of group B, nicotinic acid, niacin, iodine, iron, phosphorus, selenium, copper, zinc, etc.) In addition, a large amount of easily digestible protein and low calorie content of oysters makes it possible to rank them to dietary foods.
The beneficial properties of oysters are to normalize the nervous system, strengthen bone tissue, benefit for vision, and improve liver and kidney function.
American scientists have found ceramides in oysters - fatty acids, which have made it possible to discover another positive property of oysters - the suppression of the growth of cancer cells.
In addition, in the joint works of Italian and American scientists, the benefit of oysters lies in the fact that they contain unique amino acids that stimulate the production of sex hormones.
Contraindications
Oysters are contraindicated for people suffering from intestinal diseases with frequent disorders of the stool, spleen and stomach. Also, raw oysters are not recommended for pregnant and lactating women.
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