Mussels are a variety of marine mollusks living in the wild along the coastline. But today they often come to our table from special farms. Possess strong sea aroma and dense, almost rubber structure (in a boiled state).
They eat 2 types of sea mussels – clams with blue and green lips. Freshwater mussels are not eaten, but are used exclusively for pearls.
Mussels can be fried, baked, steamed, smoked and added to fish broths. This seafood is quite popular in many European countries, as well as countries of the Pacific strip.
The nutritional value
Mussel shells are extremely rich in omega-3 fatty acids, vitamins and minerals (B-complex vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc).
But mussels are especially brilliant in terms of vitamin B12, selenium and manganese. Other products are simply unable to compete with them in the presence of the listed nutrients.
Vitamin B12 is involved in metabolism, its deficiency often causes fatigue and depression, a sense of loss of strength and energy decline.
Selenium is extremely important for the health of the immune system, including the thyroid gland, and manganese for bone health and energy production.
100 g of mussels provide 13% of the daily value of vitamin C and 22% of iron.
Nutritionists believe that fresh mussel meat can give our body the same amount of high-quality protein as red meat.
Compared with boiled beef, in these seafood is significantly less saturated fat, negatively affecting cholesterol in the blood, approximately 50-75% of calories, and
For heart health
Mussels are by no means fatty foods, extremely rich in heart-healthy fatty acids, in particular omega-3.
The American Heart Association reports that polyunsaturated fatty acids, especially those derived from sea fish and shellfish, are powerful cardioprotectors.
They reduce the risk of developing cardiac arrhythmias, the level of triglycerides and other fatty compounds in the bloodstream.
Regular consumption of large amounts of omega-3 fatty acids reduces the risk of heart attacks and sudden death from cardiac arrest.
Source of vitamins B1 and B12
Among the beneficial properties of mussels of particular interest is the presence of a large amount of vitamins of group B, in particular vitamin B12 and vitamin B1 (thiamine).
One standard portion of mussels (100 g) can provide the body with 0.16 mg of vitamin B1, or 11% of the daily value. This nutrient is necessary for energy production.
In 100 g of blue mussels there is 12 mcg of vitamin B12, which is double the daily rate for an adult.
According to the Linus Pauling Information Center of Microelements, this vitamin is extremely useful for the health of the heart and blood vessels. In conjunction with folate (salts of folic acid), it helps to reduce the level of homocysteine in the blood.
Vitamin B12 deficiency is a common cause of megaloblastic anemia, constipation, and certain neurological diseases, such as dementia in newborns.
The healing properties of mussels, like most other seafood, are based not only on the content of omega-3 or valuable vitamins of the B-complex. In the seafood is traditionally a lot of trace elements. For example, in Pacific mussels there are at least 30 of them.
The Information Center of Trace Elements confirms that a person needs manganese to normalize metabolism and strengthen bones. It’s good that in one portion of mussels you can find 3.4 mg of this trace element, or 170% of the daily allowance of an adult.
The gastronomic thirst for mussels can also protect against iron deficiency anemia. One portion of these mollusks contains 4 mg of iron, or 22% of the daily norm. Not bad for an animal product. Other iron-rich food sources are potatoes, lentils, cereals, red meat and some fruit crops.
Harm and toxicity issues
This seafood product is sensitive to the same types of bacterial contamination as other seafood.
Prepare better fresh and live mussels that react to irritation by closing the shell flaps. Although the average consumer is easier to find on sale already peeled and boiled in water, and then frozen mussels. Also quite usable product.
Do not forget that mussels can collect from the bottom of the sea poisonous algae, which grow in their tissues and can be dangerous to humans, causing paralytic poisoning.
Unfortunately, the toxins of these algae are resistant to heat, so the only way to avoid the danger is to buy mussels from proven brands. Particularly often poisonous “cohabitants” penetrate into the mollusk body in summer in the coastal areas of the United States.