Oysters, also known as raw oysters, oyster efficacy and function:

1, oysters contain rich oxalic acid has obvious hepatoprotective and choleretic effect, which is also the prevention and treatment of intrahepatic bile stasis during pregnancy good medicine.

2, rich in trace elements and glycogen, to promote the growth and development of the fetus, the anemia of pregnant women and the physical recovery of pregnant women are good.

3, oysters and calcium is the best food, it is rich in phosphorus, because calcium is absorbed by the body needs the help of phosphorus, so it is conducive to the absorption of calcium.

4, oyster extract has obvious inhibitory effect on platelet aggregation, can reduce the blood lipid and blood TXA2 content of patients with hyperlipidemia, is conducive to insulin secretion and utilization, and can make the malignant tumor cells on the enhancement of radiosensitivity, and inhibit its growth.

Expanded:

Fresh oyster meat is greenish-white in color and soft and tender in texture. Europeans call oysters "milk of the sea", the ancient Romans called it "holy fish", it is the only shellfish that can be eaten raw. Oyster is one of the larger oyster varieties, generally grown in the river and sea mingling, in the shallow waters of the inner bay, half salty, half light. Due to the limitations of the growing conditions, it is less in number than other varieties, so it has a higher economic status.

Oysters are rich in nutrients, high in protein and low in fat, containing eight essential amino acids, as well as glycogen, taurine, glutathione, and a variety of vitamins and minerals.

The oyster is the best one with big and fat body, yellowish color, glossy freshness and even size, and it is most suitable for winter and spring seasons.

So there is a saying in the west: "In the month without the letter R, you don't eat oysters". The so-called "months without letter R" refers to the four months of May, June, July and August in English. After September, oysters store a large amount of glycogen in their bodies, and from October to March, the betaine (trimethylammonium glycolide) in oysters increases, making them more flavorful.

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