Oysters 50 pcs
Jonathan Swift is quoted as having said, "He was a bold man that first ate an oyster", but evidence of oyster consumption goes back into prehistory, evidenced by oyster middens found worldwide. Oysters were an important food source in all coastal areas where they could be found, and oyster fisheries were an important industry where they were plentiful. Overfishing and pressure from diseases and pollution have sharply reduced supplies, but they remain a popular treat celebrated in oyster festivals in many cities and towns.
It was once assumed that oysters were only safe to eat in months with the letter 'r' in their English and French names. This myth is based in truth, in that in the Northern Hemisphere, oysters are much more likely to spoil in the warmer months of May, June, July, and August. In recent years, pathogens such as Vibrio parahaemolyticus have caused outbreaks in several harvesting areas of the eastern United States during the summer months, lending further credence to this belief.
Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ).They are rich in protein (approximately 9g in 100g of pacific oysters).
Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs. A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone.
Dietary supplements may contain calcium carbonate from oyster shells, though no evidence shows this offers any benefits beyond what calcium may offer.