Information on the Food Value Found in Mussels

Posted in April 20, 2011
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Overview

Information on the Food Value Found in MusselsThe mussel is a fresh- and saltwater shellfish. The color of the shell ranges in variations of black, brown, blue and green. The light orange and beige flesh provides a smooth and chewy texture. The culinary method used for preparing mussels involves steaming them until the shells open. The broth strained for removing residual ocean or freshwater sediment contributes to soups and pasta sauces. The numerous nutrients mussels provide contribute to a healthy diet.

Protein

The protein content in a 3-oz. serving of mussels is 20 g, or 40 percent of the U.S. Food and Drug Administration daily value. The level of protein in mussels is comparable to a standard 3-oz. serving of poultry or beef that provides about 25 g. Protein provides amino acids the body uses in various combinations to create tissue and enzymes that perform metabolic and structural functions.

Fat

The total fat content in 3 oz. of mussels is 3.8 g, or 6 percent of the 65 g daily value. The saturated fat segment is .7 g, or 4 percent of the 20 g FDA recommended daily limit. The range of fat composition in most standard meats is from 6 to 8 g per 3-oz. serving. The body needs fat to perform basic functions. The standard American diet provides an excess of fat, however, that contributes to heart disease and obesity.

Minerals

The mineral content in a 3-oz. serving of mussels includes 5.7 mg of iron, or 32 percent of the 18 mg FDA daily value, and 76 mcg selenium, or 109 percent of the 70 mcg daily value. The iron in the body forms hemoglobin, the protein in red blood cells that carries oxygen to tissues. The body needs oxygen for energy. Cells die when lack of oxygen causes anemia, a condition characterized by fatigue and shortness of breath. Selenium is a micromineral the body uses, often in conjunction with vitamin E, to protect healthy cells from damage. Toxins resulting from metabolism can harm the chemical composition of cells when the body's cleansing systems do not excrete them efficiently.

Vitamins

The vitamin C content in 3 oz. of mussels is 11.6 mg, or 19 percent of the 60 mg FDA daily value. The absence of vitamin C results in scurvy, which is characterized by bleeding gums and anemia. Vitamin C forms collagen, a material the body uses to form gum and teeth tissue, and it also improves the absorption of iron.