Containing less than 5 % of fats, the oyster is little calorie, rich in proteins, vitamins and trace elements, it is a delicious and subtle dish to be savoured natural or cooked.
Do not hesitate to taste oysters and molds in
various ways. Below you can discover (in french only) some recipes in the form of an available for consultation, downloadable and printable notebook. Enjoy your meal !
The oyster is naturally rich in vitamins, its vitamin C content is even
exceptional for the animal kingdom. The oyster contains more vitamins than the fish which, itself, in offer more than the meat. We consider that at the protein level, about ten oysters amount to
a 100 gram steak. The oyster abounds in good quality proteins, for few calories (-of 5 %) and of fat. (2 in 3 % only). Known for its zinc important content and in iodine, it is generous in
selenium (in the antioxidant virtues), in manganese and in folic acid.
What it is necessary to add the calcium, the magnesium, the potassium, the phosphor, the fluorine and the copper! 100 g of oysters (the equivalent of 8 oysters) contain so much calcium as a dairy product, and so much magnesium as a slice of complete bread. It is also advisable to note the presence of phosphor and iron of the anti-fatigue and antidepressant natural agents, copper which strengthens the assimilation of the iron and contributes to fight against the free radicals. To eat 100 g covers our zinc daily needs (protection of the immune system) and brings us twice more iron than the same quantity of meat.