The nutritional value of mussels

Mussels are shellfish of the genus Pelican, also called shell vegetables or mussels, and their protein content is as high as 59%. Mussels are bivalve molluscs with a dark brownish brown shell that lives on the rocks on the seashore. Mussels are commonly known as sea red in northern China and are one of the most famous seafood products in China and abroad. Mussels are an important species in the shellfish breeding business. Many regions in the world have aquaculture, especially in Northern Europe, North America, and Australia. Mussel farming is very popular and the number of production is also very large. The economic value of mussels is high and there is also a certain amount of medicinal value.

Mussels are popular seafood products that are not easily preserved after harvest and have been cooked and processed into dried products - mussels. Mussels are high in nutritional value and have some medicinal value. The protein content of mussels is up to 59%, which contains 8 kinds of essential amino acids, fat content is 7%, and most of them are unsaturated fatty acids. In addition, mussels are also rich in calcium, phosphorus, iron, zinc and vitamin B, nicotinic acid and so on. Because mussels contain rich nutrients, their nutritive value is higher than that of shellfish and fish, shrimp, and meat. It has a positive effect on promoting metabolism and ensuring nutrient supply to brain and body activities. Therefore, mussels are called mussels. For "sea eggs".