calendar_today Out of season

Oysters

Oysters peak from September to April. They are at their best when the water is cold, which keeps the meat firm and flavorful. As filter feeders, they improve water quality in their local environment. Farmed and native bed-grown options are the standard choices for maintaining stable coastal populations.

Reference Data

McCance & Widdowson 2021

science Oysters, raw · 16-260 · JM

Analytical and literature sources

Energy & Proximates

Energy 65.00 kcal

Energy 275.00 kJ

Water 85.70 g

Protein 10.80 g

Fat 1.30 g

Carbohydrates 2.70 g

of which sugars — g

of which starch — g

Fibre (AOAC) — g

Fibre (NSP) — g

Alcohol — g

Fat Breakdown

Total fat 1.30 g

Saturated 0.20 g

Monounsaturated 0.20 g

Polyunsaturated 0.40 g

Trans — g

Omega-3 0.370 g

Omega-6 0.050 g

Cholesterol 57.00 mg

Minerals

Sodium 510.00 mg

Potassium 260.00 mg

Calcium 140.00 mg

Magnesium 42.00 mg

Phosphorus 210.00 mg

Iron 5.700 mg

Copper 7.500 mg

Zinc 59.200 mg

Selenium 23.00 µg

Iodine 60.00 µg

Vitamins

Vitamin A 75.00 µg

Vitamin D 1.000 µg

Vitamin E 0.850 mg

Vitamin C — mg

Thiamin (B1) 0.150 mg

Riboflavin (B2) 0.190 mg

Niacin (B3) 1.800 mg

Vitamin B6 0.160 mg

Vitamin B12 17.000 µg

Folate — µg

Recipes

Using Oysters

Oyster Stew

by Uranus4