Introduction to ingredients
Mussels are marine mollusks and a type of shellfish belonging to the bivalve family, and their body structure is basically the same as that of clams, oysters, mussels, etc. However, in addition to being connected on the back, its left and right mantles also heal a little at the rear end, so a clear drainage hole is formed at the back of the back. There are many branched small tentacles on the posterior ventral edge of the mantle. The water flow through the mussel's body flows into the mantle cavity from between these tentacle-bearing mantles, and then passes through the gills to the back of the body and discharges through the drainage holes. Mussels use seawater that flows through their bodies for breathing and circulation, and it also uses tiny organisms brought into the body by water currents for food.
Nutritional value
Shellfish mollusks contain a kind of Deltai 7-cholesterol and 24-methylene cholesterol that have the effect of lowering serum cholesterol, which have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, thereby lowering cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. After eating shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some troublesome symptoms. The meat is delicious and nutritious, and the dry products contain 53.5% protein, 6.9% fat, 17.6% sugar, 8.6% inorganic salt, as well as various vitamins, iodine, calcium, phosphorus, iron and other trace elements and a variety of amino acids. Salty, warmth.