Mussels - For Mood And Resistance To Summer Infections

Marko Balašević Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022
Mussels - For Mood And Resistance To Summer Infections

Mussels are a rich source of protein, useful fatty acids, vitamin B 12 and selenium ...

Mussels have long been a part of fast food restaurants in the West because of their ability to cook quickly. We still prefer them as a specialty in the summer.

Mussels are rich in protein and low in fat. This makes them a healthier option for getting protein from meat, pork, beef and others, with a high percentage of saturated fat.

As long as it is a pleasant food, it is also suitable for inclusion in diets aimed at weight loss, as the caloric content per serving of 85 g amounts to only 70 kcal. To be fair, in this amount of mussels, out of 1.9 g of fat, only 0.4 is saturated, and the rest are from the useful omega-3 fatty acids.needed by the body to maintain cardiovascular health.

If you feel tired or vaguely tired, especially with a tendency and the onset of depression, include mussels in your weekly menu for at least a while. The amount of vitamin B12 and selenium they contain helps against such conditions. Selenium is an essential trace element that strengthens health through as yet unclear mechanisms. It is especially suitable for autoimmune diseases. Vitamin B 12 is involved in metabolic processes, which helps maintain body tone.

 

 


Mussels are a rich source of other B-complex vitamins such as folic acid, as well as important minerals such as phosphorus, manganese and zinc . 100 g mussels provide one quarter of what is necessary our daily iron and about 13% of the daily dose of vitamin C . The richness of these nutrients definitely maintains immunity and protects against small ailments typical of summer, such as infection from injuries, colds and more.

However, when eating them, you should be just as careful as with meat. Mussels must undergo quality heat treatment, as they often contain bacteria and other pathogenic microorganisms. Only live mussels are used for culinary processingas the decomposition processes in the dead begin rapidly. Live mussels have tightly closed shells, while dead ones are slightly open, even when pressed they remain ajar.

There is a risk that mussels contain poisonous algae inside. Toxins cannot be removed from mussels regardless of cooking and high temperature. That is why it is important to consume and prepare mussels only from verified sources, as their collection for food purposes is controlled by the relevant state authorities. Toxins have a paralytic effect. River mussels are not consumed.


 

Mussels are not a suitable food for babies and young children.
 

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