Know what’s on your plate
Eastern oyster
Calories & nutrition facts
wild, raw
Nutrition facts
Per 100 g% DV- Calories 51 kcal —
- Protein 5.7 g 11%
- Carbohydrate 2.7 g 1%
- Fat 1.7 g 2%
- Saturated fat 0.5 g 2%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 85 mg 4%
- Cholesterol 40 mg 13%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 13 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.85 mg 6%
- Vitamin K 1 µg 1%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 0.93 mg 6%
- Pantothenic acid (B5) 0.22 mg 4%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 7 µg 2%
- Vitamin B12 8.8 µg 365%
- Choline 65 mg 12%
Minerals
- Calcium 59 mg 5%
- Iron 4.6 mg 26%
- Magnesium 18 mg 4%
- Phosphorus 97 mg 8%
- Potassium 156 mg 3%
- Zinc 39.3 mg 357%
- Copper 2.9 mg 318%
- Manganese 0.3 mg 13%
- Selenium 19.7 µg 36%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 51 | 5.7 g | 2.7 g | 1.7 g |
| 1 × medium | 84 g | 43 | 4.8 g | 2.3 g | 1.4 g |
| 1 × cup | 248 g | 126 | 14 g | 6.7 g | 4.2 g |
| 2 × medium | 168 g | 86 | 9.6 g | 4.6 g | 2.9 g |
| ½ × medium | 42 g | 21 | 2.4 g | 1.1 g | 0.7 g |
| 3 × medium | 252 g | 129 | 14 g | 6.9 g | 4.3 g |
| 4 × medium | 336 g | 171 | 19 g | 9.1 g | 5.7 g |
Similar foods
- Oystersraw65 kcal / 100 g
- Pacific oysterraw81 kcal / 100 g
- European oysterraw54 kcal / 100 g
- Native oysteraquacultured, raw47 kcal / 100 g
- Common oysterraw59 kcal / 100 g
- American northern lobsterraw77 kcal / 100 g
- Clammixed species, raw86 kcal / 100 g
- Oyster mushroomraw33 kcal / 100 g
- American lobsternorthern, boiled or steamed89 kcal / 100 g
Questions about Eastern oyster
How do you store live Eastern oysters?
Keep them in the fridge in a bowl or tray, covered with a damp cloth; don’t seal them in an airtight container or leave them sitting in fresh water. Use them promptly, and discard any that are open and don’t close when tapped.
How can you tell if an Eastern oyster is fresh enough to eat raw?
Buy live oysters from a reputable seafood seller and keep them cold until serving. The shells should be closed, or close when tapped; after shucking, the oyster should smell fresh and briny, not sour or unpleasant. Raw shellfish can carry harmful germs, so cooking is the safer choice.
How do you shuck an Eastern oyster without slipping?
Wrap the oyster in a thick tea towel, cup-side down, with the hinge facing you. Use an oyster knife to work into the hinge, twist to pop it open, then slide the blade under the top shell to cut the muscle; keep the oyster level so its liquor stays inside.
How long do you cook Eastern oysters?
For a simple grilled version, set the oysters cup-side down over a hot barbecue, close the lid and cook for about 5–8 minutes, until the shells open. Discard any that stay shut, then loosen the meat and serve with lemon or a little butter.
What dishes are Eastern oysters used in?
They’re often served raw on the half shell with lemon, or cooked in oyster stew, oyster stuffing and fried oyster po’boys. For frying, coat shucked oysters in seasoned flour or cornmeal and cook in hot oil until crisp and cooked through.
What is the difference between Eastern and Pacific oysters?
Eastern oysters tend to have a briny, mineral flavour, while Pacific oysters are often described as sweeter and fruitier. They can usually be used in the same cooked dishes, though their size and flavour vary.
Are Eastern oysters high in zinc?
Yes. They are high in zinc: a typical 84 g portion provides 33 mg. They also contain notable amounts of copper and vitamin B12.
Source: USDA FoodData Central 171978 · per 100 g · carbohydrate per EU label, fibre excluded
