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Oysters are saltwater bivalve mollusks that live in marine habitats such as bays and oceans.
They’re a vital part of the ecosystem, filtering pollutants out of the water and providing habitats for other species, such as barnacles and mussels.
There are many different types of oysters — and their briny, flavorful meat is considered a delicacy around the world.
Though well known for their supposed aphrodisiac qualities, these mollusks have a lot to offer in terms of health benefits.
This article reviews the impressive health benefits — but also risks — of eating oysters and explains the best ways to prepare them.
Oyster nutrition facts
Oysters have a hard, irregularly shaped shell that protects a gray, plump inner body.
This inner body — known as the meat — is highly nutritious.
In fact, a 3.5-ounce (100-gram) serving of cooked wild eastern oysters provides the following nutrients
Oysters are low in calories yet loaded with nutrients, including protein, healthy fats, vitamins, and minerals.
For example, a 3.5-ounce (100-gram) serving provides more than 100% of the DV for vitamin B12, zinc, and copper, plus a good amount of selenium, iron, and manganese.
These tasty mollusks are also a good source of omega-3 fatty acids, a family of polyunsaturated fats that play important roles in your body, including regulating inflammation, supporting heart and brain health, and protecting against type 2 diabetes
For more information you can read the full article on: Healthline
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