Nutritional Value Of Mussel
High Nutritional Value Of Mussel
Fresh mussels are popular seafood. It can be steamed and boiled, or fried with other vegetables after shelling. It tastes delicious. Due to the large output of mussels, it is difficult to preserve them after harvest. Traditionally, mussels have been cooked and processed into dry products - light vegetables. Light vegetables have high nutritional value and certain medicinal value. Note: Mytilus edulis is an export species, and its English name is mussel.
The high nutritional value of mussel is also due to its protein containing 8 essential amino acids such as valine and leucine, which are much higher than those of eggs, chickens, ducks, fish, shrimp and meat. According to the research, mussel fat also contains essential fatty acids for human body. The content of saturated fatty acids is lower than that of pigs, cattle, mutton and milk, and the content of unsaturated fatty acids is relatively high. It is known as an egg in the sea.
