| Nutrient | Content | Reference |
|---|---|---|
| Calories | 81kCal | 81kCal |
| Proteins | 9.45g | 9g |
| Fats | 2.3g | 2g |
| Carbohydrates | 4.95g | 5g |
| Water | 82.06g | 82g |
| Ash | 1.23g | 1g |
| Vitamin A, RE | 81mcg | 81mcg |
| Retinol | 0.081mg | 0mg |
| Vitamin B1, thiamine | 0.067mg | 0mg |
| Vitamin B2, riboflavin | 0.233mg | 0mg |
| Vitamin B5, pantothenic | 0.5mg | 1mg |
| Vitamin B6, pyridoxine | 0.05mg | 0mg |
| Vitamin B9, folate | 10mcg | 10mcg |
| Vitamin B12, cobalamin | 16mcg | 16mcg |
| Vitamin C, ascorbic | 8mg | 8mg |
| Vitamin PP, NE | 2.01mg | 2mg |
| Potassium, K | 168mg | 168mg |
| Calcium, Ca | 8mg | 8mg |
| Magnesium, Mg | 22mg | 22mg |
| Sodium, Na | 106mg | 106mg |
| Sera, S | 94.5mg | 95mg |
| Phosphorus, P | 162mg | 162mg |
| Iron, Fe | 5.11mg | 5mg |
| Manganese, Mn | 0.643mg | 1mg |
| Copper, Cu | 1576mcg | 1576mcg |
| Selenium, Se | 77mcg | 77mcg |
| Zinc, Zn | 16.62mg | 17mg |
| Arginine | 0.689g | 1g |
| Valin | 0.413g | 0g |
| Histidine | 0.181g | 0g |
| Isoleucine | 0.411g | 0g |
| Leucine | 0.665g | 1g |
| Lysine | 0.706g | 1g |
| Methionine | 0.213g | 0g |
| Threonine | 0.407g | 0g |
| Tryptophan | 0.106g | 0g |
| Phenylalanine | 0.339g | 0g |
| Alanine | 0.572g | 1g |
| Aspartic acid | 0.912g | 1g |
| Glycine | 0.591g | 1g |
| Glutamic acid | 1.285g | 1g |
| Proline | 0.386g | 0g |
| Serine | 0.423g | 0g |
| Tyrosine | 0.302g | 0g |
| Cysteine | 0.124g | 0g |
| Cholesterol | 50mg | 50mg |
| Saturated fatty acids | 0.51g | 1g |
| 14: 0 Myristinova | 0.082g | 0g |
| 16: 0 Palmitic | 0.357g | 0g |
| 18: 0 Stearin | 0.071g | 0g |
| Monounsaturated fatty acids | 0.358g | 0g |
| 16: 1 Palmitoleic | 0.114g | 0g |
| 18: 1 Olein (omega-9) | 0.191g | 0g |
| 22: 1 Eruga (omega-9) | 0.053g | 0g |
| Polyunsaturated fatty acids | 0.894g | 1g |
| 18: 2 Linoleum | 0.032g | 0g |
| 18: 3 Linolenic | 0.032g | 0g |
| 18: 4 Steroid Omega-3 | 0.084g | 0g |
| 20: 4 Arachidon | 0.038g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.438g | 0g |
| Omega-3 fatty acids | 0.824g | 1g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.02g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.25g | 0g |
| Omega-6 fatty acids | 0.07g | 0g |
Casablanca, Fin de Clair and Kaki Emon, Hassan and Imperial are all varieties of oysters , the choice of which is an interesting and difficult task. Let's find out how to deal with it.
This is a type of mollusk that can be eaten raw or cooked. Oysters can vary in size, shell color and shape. Buying them is a difficult process that needs to be approached with all attention and caution. After all, if the oyster was stored incorrectly or its expiration date has passed, it is dangerous to eat it - it can end in serious poisoning. If there is an opportunity, it is best to determine the time of catching shellfish . In the summer months, they multiply actively, due to which the taste properties can deteriorate. In addition, it is believed that the tastiest oysters are caught in cold waters.
First of all, it is necessary to look at them carefully. The clam shell must be free of damage or blemishes, and the oyster itself must be alive at the time of sale. It is dangerous to buy and eat dead molluscs .
The oyster shell must be closed.
If you tap one oyster against another, the sound should resemble the knocking of stones against each other.
If oysters are bought without shells, you need to pay attention to their size and packaging method: the molluscs must be of the same size and be in special cans with liquid marinades.
A small amount of sand is allowed on the oyster shell .
The surface of the oyster shell must be moist, as a dry shell may contain dead molluscs .
The body of a good and fresh mollusk is always transparent.
It is believed that the smaller the oyster , the tastier it is.
Oyster shells should be opened immediately before consumption or cooking.
You can check the oyster by slightly opening the shell - a live oyster will immediately close back.
The standard size of an oyster is from 5 to 15 cm in length.
Oysters with open shells.
Oysters packed in containers.
Molluscs with a dull white body.
Sometimes it is quite difficult to determine whether an oyster is alive when the shell is closed. The most effective way to check its freshness is to break the shell. First, a characteristic click should be heard during this action. Secondly, on the inner part of the carapace there is a place called the mantle, which can be recognized by characteristic villi. If you carefully bring a knife or other object to the eyelashes, they should flutter. If this does not happen, the oyster can hardly be called alive and fresh.
Oyster mushrooms are mushrooms that can be found both in the forest, where they grow wild, and you can buy them in supermarkets (they are grown artificially for supermarkets). Oyster mushrooms contain all the substances necessary for the human body: proteins, fats, carbohydrates, vitamins, mineral salts.
Oyster mushrooms are eaten fried, boiled and stewed. They are also suitable for pickling. Today I propose to figure out how to properly fry oyster mushrooms.
Recipes with oyster mushrooms
Step 1
For work, we need oyster mushrooms, sunflower oil, onions, salt, ground black pepper, a knife, a cutting board, a frying pan.
Step 2
Rinse the oyster mushrooms under running water. Shake off the water. Mushrooms cut into small pieces.
Step 3
Peel the onion, cut into small cubes and fry in sunflower oil until half cooked.
Step 4
Add mushrooms to the onion and fry, stirring occasionally, over low heat under the lid for 15-18 minutes.
Step 5
At the end, season the mushrooms with salt and black pepper. Fried oyster mushrooms are ready.
Recently, oyster mushrooms have become more and more popular among culinary specialists. They can be purchased at the market or in the supermarket, but most often they go to the forest for oyster mushrooms. Forest oyster mushrooms are also called lumps.
It has also recently become very fashionable to grow oyster mushrooms at home. These mushrooms grow on dry tree trunks, so there is practically no debris on them. But still, each mushroom should be cleaned and washed before cooking.
Oyster mushrooms are salted, marinated, fried, boiled, stewed. They make an excellent filling for pies and add to soups. Therefore, it is very important to clean oyster mushrooms well before cooking.
Recipes with oyster mushrooms
Step 1
For work, we need oyster mushrooms, a knife, a clean kitchen sponge, a colander.
Step 2
Wipe the cap and stem of the mushroom with a clean sponge, removing small debris.
Step 3
Trim the bottom of the leg with dirt. If there are damaged areas on the mushroom, cut them out.
Step 4
Rinse the oyster mushrooms under running water. Place them in a colander and let the water drain.
Step 5
Oyster mushrooms are ready to go.