Mussels: benefit and harm
Mussels( as well as mytilides) are the so-called sea bivalve mollusks that inhabit the world's oceans and have been eaten by humans since time immemorial.
most popular for the preparation of edible mussels are considered the Black Sea mussels, caught in the cold Japan and Okhotsk seas, as well as in the north-western Pacific Ocean, Gray mussel( or giant mussels).
Every year, in the season of active fishing / collection of delicious clams( in the end of August) in a small Belgian village Erseke passes «Mosseldag»( Day mussels) - a holiday, during which in the local restaurants and cafes multitude lick wing clams in a trulyA huge amount.By the way, here is the only "Mussel Exchange" in the world, so that from buyers( retail and wholesale), as well as from tourists, that is called, "there is no rebound".
Now mussels are not only caught in natural habitats, but are artificially grown on special farm-platforms.And the cost of meat of such mussels in the refrigerated display cases of supermarkets is somewhat cheaper than the meat of their "wild" brethren.
Nutritional value and chemical composition of mussel
Nutritional value:
- Calories: 77 kcal
- Proteins: 11.5 g
- Fat: 2 g
- Carbohydrates: 3.3 grams
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- Water: 82 g
- saturated fatty acids: 0.4 g
- Cholesterol 40 mg
- Ash: 1.6 c
Macronutrients:
- Calcium 50 mg Magnesium
- : 30 mg
- Sodium: 290 mg
- Potassium: 310 mg
- Phosphorus: 210 mg
- Sulfur: 115 mg
Vitamins:
- Vitamin PP: 1,6 mg
- Vitamin A: 0,06 mg
- Vitamin A( RE): 60. mu.g
- Vitamin B1( thiamin) 0.1 mg
- Vitamin B2( riboflavin) 0.14 mg
- Vitamin C: 1 mg
- Vitamin E( FE): 0.9 mg
- Vitamin PP( niacin equivalent): 3.7 mg
Microelements:
- Iron: 3,2 mg
Mussels are one of the most low-calorie foods that modern humans eat.They are rich in useful proteins( by the way, the proteins in mussels are much larger than in any fish or even meat) and almost do not contain carbohydrates.
How useful are the mussels
The use of mussels is conditioned by the composition of their meat( muscle), as well as mantle and shell fluid, which are also used for cooking delicious dishes.
The inclusion of mussels in the diet of modern humans( with regular use) provides:
- improved metabolism;
- increased immune status.
The meat of mussels is the product that can provide a sufficiently reliable prevention of arthritis. And besides, this meat stimulates:
- blood circulation;
- excretion of toxins and toxins from the body.
The meat of mussels is literally saturated with mineral salts, vitamins( here almost all of group B, as well as vitamins PP, E and D), microelements.In mussels are a lot of phosphorus, iron, manganese, zinc and cobalt.High content of iodine, as well as useful fatty polyunsaturated acids.
Like any seafood, mussels have a beneficial effect on the activity of the thyroid gland.And they improve the mood and provide prevention of numerous nervous disorders.Regular use of mussels in food is a pledge of bone strength, prolongation of external youth, maintaining the natural beauty of the skin and hair.
The positive effect of meat, mantle and shell fluid of mussels on male potency is proved.Some doctors even call this product "natural Viagra".
But the mussels are not recommended for children, pregnant and nursing women because of some peculiarities of their existence, which can affect the quality of nutrition of these groups of the population.So far not all can appreciate the useful properties of mussels.
What are harmful mussels
Mussels can be harmful to human health.Especially if they do not pass mandatory pre-sale training( it's about shellfish living in a natural habitat).They can disrupt blood clotting and can cause serious allergic reactions.
In addition, the harm of mussels is proven for patients suffering from gout, as in the human body protein compounds are converted to uric acid, and it can be painfully deposited in the joints.
But as a whole, there are few contraindications to mussels.In fact, there are these mollusks in reasonable quantities can be anyone.Unless, of course, there is an individual intolerance to seafood.
Features of preparation and use of mussels
Freshly harvested mussels, unless they have been grown artificially on special plantation farms, can not be eaten.They must necessarily( and not less than a month) withstand in fresh water reservoirs-sedimentation tanks.
The fact is that these folding molluscs are living natural filters, the mission of which is to cleanse the natural environment of their habitat.They are able to accumulate toxins and microorganisms that are harmful to human health.And they just need a fairly long quarantine to get rid of at times frankly dangerous "baggage".
When buying mussels in a supermarket, it is better to choose frozen packages.If only you do not live next to the above-described mollusk farm.And you should pay attention to the appearance of the purchase - if the mussels are stuck together in an ice ball, there is a great danger that they were already defrosted once.And maybe even spoiled.
A lot of delicious dishes are made from mussels.They are fried in batter, marinated in wine vinegar, stewed in creamy, garlic and tomato sauces.The meat of these shellfish is perfectly combined with sea salt, lemon, potatoes, pasta, olive oil, cheese and vegetables.From it make mousses, pâtés, ragout, soufflé and even pilaf!
Please note: dishes from mussels and mussels should be freshly prepared.They should not be left on "tomorrow or the day after tomorrow", warm up, etc., otherwise it's easy to get poisoning.
