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As early as 1987, Japanese scholars conducted in-depth research on the nutrient content of dried oysters and compared them with other seafood. The results showed that oyster meat is rich in a variety of minerals and trace elements, and its content is second only to thin-shelled cockles. It is much higher than other seafood such as cockles, clams, squid, and sea cucumbers.
Oyster Bag
The oyster is rich in taurine (50µmol/g), zinc, and selenium; it is low in fat, low in cholesterol, and contains a certain amount of highly unsaturated fatty acids (EPA+DHA accounts for 20.4% of the total fat), inorganic salts , Vitamin content is also very rich. Wu Chengye et al. conducted an analysis of free amino acids and taurine in Pacific oysters, mitral oysters, and Omi oysters. All three of them contain all 8 essential amino acids of the human body, among which the highest content is lysine, which is of great significance for balancing the proportion of amino acids in the national diet. The content of taurine in the three types of oysters was as high as 7.542, 4.388 and 3.591 mg/g, which almost exceeded the sum of other free amino acids. At the same time, it was found that the content of free amino acids in oysters varies from season to season.
Oyster meat contains a lot of glycogen. Glycogen is the energy source for cell metabolism. Glycogen supplementation can improve the body's heart and blood circulation functions, and can enhance the function of the liver and has a liver-protective effect. The glycogen in oysters can also be directly absorbed and utilized by the body, thereby reducing the burden on the pancreas, so it is very beneficial to diabetes.
The high content of taurine in oysters is highly valued by nutritionists and clinical scholars. Taurine is a sulfur-containing amino acid with a variety of physiological activities. It has an important physiological effect on the normal development of the baby's retina and central nervous system.
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