Oysters
Bivalve mollusk that lives fixed to one of its valves in depths of up to 20 metres.
It can live up to 30 years and like all bivalves, it changes sex from time to time, depending on the temperature of the water and its diet.
The most famous oysters are the French ones from Marennes , which are green oysters and from Arcachon, followed by the Portuguese and the Galician ones. Most of the oysters consumed come from farms.
They are bought alive.
Nutritional information (1.0 ud)
Energy
7.1
kcal
Carbohydrates
0.0
g
Proteins
1.02
g
Lipids
0.14
g
Fiber
0.0
g
Saturates
0.03
g
Monounsaturated fatty acids
0.02
g
Polyunsaturated fatty acids
0.05
g
Cholesterol
5.0
mg
Calcium
13.0
mg
Iron
0.65
mg
Zinc
5.2
mg
Vitamin A
8.8
ug
Vitamin C
0.0
g
Folic acid
1.5
ug
Salt (Sodium)
51.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed