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Oyster

Oyster

Description

The oyster is the edible bivalve shellfish of the mollusk family Ostreidae. This seafood is a good source of potassium and phosphorus.

Available all year long, but are most abundant from September to May.

Caloric Content

1
Calories: 58
Protein: 5.9 gm
Carbohydrates:3.29 gm
Fiber: - gm
Total fats: 2.08 gm
Saturated fats: .53 gm
Unsaturated fats: .83 gm
Cholesterol: 46 mg



1. 6 medium, 84 grams

Vitamin Content

1 USRDA
Vitamin A: 2825000 IU
Thiamine:.128 1.7 mg
Vitamin B-2:.139 1.7 mg
Vitamin B-6:.042 2.0 mg
Vitamin B-12: 16 6 mcg
Biotin: .9 300 mcg
Niacin: 1.1 20 mg
Pantothenic Acid:.155 10 mg
Folic acid: 8.3 400 mcg
Vitamin C:trace 60 mg
Vitamin E: - 30 IU



1. 6 medium, 84 grams

Mineral Content

1 USRDA
Calcium: 381000 mg
Copper:3.74 2 mg
Iron:5.63 18 mg
Magnesium: 46 400 mg
Manganese:.378 n/a mg
Phosphorus: 1171000 mg
Potassium: 192 n/a mg
Selenium:44.4 n/a mcg
Sodium: 94 n/a mg
Zinc:76.4 15 mg



1. 6 medium, 84 grams

Amino Acid Content

1
Tryptophan:.066 gm
Threonine:.255 gm
Isoleucine:.258 gm
Leucine:.417 gm
Lysine:.444 gm
Methionine:.134 gm
Cysteine:.078 gm
Phenylalanine:.213 gm
Tyrosine:.19 gm
Valine:.259 gm
Arginine:.433 gm
Histidine:.114 gm
Alanine:.359 gm
Aspartic acid:.572 gm
Glutamic acid:.807 gm
Glycine:.371 gm
Proline:.242 gm
Serine:.265 gm



1. 6 medium, 84 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.