The benefits and contraindications of oysters

Now is the season for eating oysters. Oysters at this time are the most pink, have high nutritional value, and are very delicious. The most important thing is that the bigger the oyster, the more satisfying it will be to eat. Although oysters are effective, there are also precautions. In addition to strengthening the kidneys and nourishing the liver, pregnant women, children, and frail elderly people should not eat oysters because they are too cold and will cause the cold to increase.

Contraindications:

Not to be consumed with beer.

People with cold body and pregnant women should not eat oysters.

It should not be consumed together with cold foods. Oysters: Oysters are the richest source of zinc among all foods. Every 100g of oyster meat contains 87.1% water and 71.2mg zinc. Oysters (all of its closely related animals) are marine shells. Oysters are suitable for cultivation in subtropical and tropical coastal areas. They are widely distributed in my country, from the Yalu River in the north to Hainan Island in the south. Oysters can be produced along the coast. Oysters are soft-bodied, shelled, parasitic animals. Oysters produced at the junction of salt and fresh water are particularly plump.

Functions and effects of oysters Oysters taste salty and astringent, and are slightly cold in nature; they enter the liver, heart, and kidney meridians; they are heavy and calming, and can be both dispersing and astringent; they are the only shellfish that can be eaten raw. It has the effects of calming the liver and suppressing yang, calming the nerves, softening and dispersing lumps, and astringing and solidifying. It is mainly used to treat dizziness and tinnitus, tremors in the hands and feet, palpitations and insomnia, irritability, epilepsy, scrofula and goiter, breast lumps, spontaneous sweating and night sweats, spermatorrhea and frequent urination, metrorrhagia and leukorrhea, acid regurgitation and stomach pain, eczema and sores.

Nutritional value of oysters 1. Oysters are a high-protein, low-fat, easily digestible and nutritious food, rich in glycine and a sugar called glycogen, which are the basis of their delicious taste. 2. Dried oyster meat contains 45%~57% protein, 7%~11% fat, and 19%~38% glycogen. In addition, it also contains a variety of vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. The calcium content is close to that of milk, and the iron content is 21 times that of milk.

When choosing high-quality oysters , you should pay attention to choosing those that are large and plump, light yellow in color, uniform in size, dry, and have a reddish-brown surface color. When oysters are cooked, their shells are slightly opened, which means they were alive before being cooked. If you cook something after it dies, the shell will be tightly closed. This is because it is alive and reacts when it is cooked, so the shell opens. However, there is no reaction when it is dead.

Storage of oysters: Fresh oysters can survive for 5 to 10 days at very low temperatures, such as below 0 degrees Celsius, but their fattiness will decrease and the taste will also change, so try not to store them and eat them now.

How to eat oysters : How to soak dried oysters: first prepare a basin of hot water, dissolve a little baking soda in the hot water, and then soak the dried oysters in the hot water. Soaking them until softened is not only easier to clean but also can remove the odor of dried oysters. After washing, just rinse them with clean water.