Zinc and Phosphorus (two of the sexiest minerals around) are what make this food a winner. Oysters are frequently associated with zinc, which controls levels of the hormone progesterone and raises sperm and testosterone production in men. In turn, progesterone levels are known to affect a person's libido. Speaking of which, they also contain dopamine, a hormone known to increase libido as well. Oysters are not only delicious, they are also one of the most nutritionally balanced food available. They are also a good source of Vitamin C, Riboflavin, Niacin and a very good source of Protein, Vitamin B12, Iron, Copper, Manganese and Selenium.
Oysters are considered low calorie, easier to digest than red meat, and high in vitamins. In general, 100 grams of oyster meat contains about 66 calories and 8.4 grams of protein, with only 1.8 grams of fat. Oysters are one of the few animals eaten entirely raw, but they are more than just a popular seafood: oyster shells are used in calcium supplements and in industrial processes. Because they are filter-feeders, oysters may ingest pollutants out of the water.
Oysters are not only palatable, but also contain a number of vitamins, minerals, carbohydrates and proteins. Oysters are graded several times before they are sold to minimise parasite settlement and maximise growth opportunities. Oysters are often "fattened" or "soaked" in fresh water before being sent to market. This however, involves a loss in nutritive value. South Australian oysters are sold as Bistros, Plates, Standards, Large or Jumbos.
Oysters are best eaten when they are not feeling frisky. Oysters are commonly eaten raw in France in bars and as a 'bar fast food' but the home use tends to be mixed with a large usage in cooking - steamed or in paella or soups. The upper shell (valve) is flattish and is attached by an elastic ligament hinge to the lower, bowl-shaped shell.
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