If you’re not in the oyster camp yet, you might want to join now. People have been eating oysters for centuries. Ancient oyster shells have been found in caves, caverns, and other prehistoric sites.
Gram for gram, oysters are literally the most micronutrient-dense food in the world!
Think of oysters as a perfect multivitamin on a half shell. They’re an excellent source of protein, vitamin D, zinc, iron and copper, and also have high levels of Vitamin C, phosphorus, niacin and riboflavin.
A 3.5-ounce (100 gram) serving of oysters also contains the following daily values:
- Vitamin D: 80% of the Recommended Daily Intake (RDI)
- Zinc: 605% of the RDI
- Thiamine (vitamin B1): 7% of the RDI
- Niacin (vitamin B3): 7% of the RDI
- Vitamin B12: 324% of the RDI
- Iron: 37% of the RDI
- Magnesium: 12% of the RDI
- Phosphorus: 14% of the RDI
- Copper: 223% of the RDI
- Manganese: 18% of the RDI
- Selenium: 91% of the RDI
In fact, the oyster is the world’s top zinc-rich food. Zinc is vital for the body as we don’t produce zinc. US and Italian scientists funded by the US National Institute of Health found that raw oysters contain very high levels of zinc and rare amino acids. Studies show that zinc is important in almost all aspects of the immune system: It helps skin cells and cells lining our organs prevent pathogens from entering, and it keeps the thymus and bone marrow, which are responsible for generating immune cells, functioning normally
Zinc is vital in hundreds of other body processes, and is used by every cell in the body. Zinc helps to develop cells; heal wounds; and contributes to quality of eyesight, taste, smell, hair, and skin.
OYSTERS ARE HIGH IN OMEGA-3S AND LOW IN MERCURY
Oysters contain low levels of mercury. Additionally, oysters contain all three major classes of omega-3s: ALA, DHA, and EPA. Omega-3 fatty acids play an essential role in brain function and normal growth and development. They reduce inflammation and also may protect against heart disease, cancer and arthritis.