TypeBase Blood Type Diet Values: mussel/ blue
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TYPEBASE4 INDEX >> FISH >>




MUSSEL/ BLUE



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SCIENTIFIC NAME: MYTILUS EDULIS

FRANCAIS: MOULE/BLEU







General Description:

Archaeological findings indicate that this BIVALVE MOLLUSK (see both listings ) has been used as food for over 20,000 years. Europeans love mussels, which are cultivated on special farms to meet the high demand. Americans, however, have never been as enamored of mussels as they have of oysters and clams, and huge quantities along U.S. coasts go unharvested. There are dozens of mussel species, all of which have an extremely thin, oblong shell that can range in color from indigo blue to bright green to yellowish-brown. Depending on the species, the shell can be from 1 1/2 to 6 inches in length. The creamy-tan meat is tougher than that of either the oyster or clam but it has a delicious, slightly sweet flavor. The most abundant mussel is the blue or common mussel found along the Mediterranean, Atlantic and Pacific coasts. Its shell is dark blue and 2 to 3 inches in length. The green-lipped mussel is imported from New Zealand (which is why it's also called New Zealand green mussel ) and has a large (3 to 4 inches long), bright green shell. Live, fresh mussels are generally available year-round. On the West Coast, however, the mussel season is November through April. This is because microscopic organisms (of "red tide" notoriety) make mussels unsafe to eat during the spring and summer months. Buy mussels with tightly closed shells or those that snap shut when tapped - otherwise they're not alive and fresh. Avoid those with broken shells, that feel heavy (meaning they're full of sand) or that feel light and loose when shaken (signalling that the mussel is dead). Shucked mussels should be plump, their liquid clear. Smaller mussels will be more tender than large ones. Fresh mussels, live or shucked, should be stored in the refrigerator and used within a day or two.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (129)



GRAPH 1 (ABOVE). Total Calories (129) as part of a 2200 calorie daily dietary intake.

Protein (17.85 grams per 1 cup )
Fat (3.36 grams per 1 cup )
Carbohydrate (5.535 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (0.9 grams per 1 cup )
Monounsatured (0.75 grams per 1 cup )
Saturated (0.63 grams per 1 cup )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        TYPE O:
        Secretor:
        NEUTRAL

        Non Secretor:
        AVOID



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of selenium (67.2 mcgs per 1 cup .)
          • This food can be a significant source of folate (63 mcgs per 1 cup .)
          • This food can be a significant source of potassium (480 mgs per 1 cup .)
          • This food is a significant source of vitamin B12 (18 mcgs per 1 cup .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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