Oysters are shellfish that can be eaten raw or cooked. The Interstate Shellfish Sanitation Conference recommends that oysters be heated to 140 degrees Fahrenheit or higher to destroy harmful bacteria that could cause gastrointestinal illness. Oysters can be steamed, breaded and fried, stewed, roasted, broiled, sauteed, baked or poached and contain a variety of vitamins and minerals. Nutritional values of cooked oysters are determined by the portion size and cooking method.
Protein
Six pieces of battered or breaded and friend oysters contain between 7.7 and 12.54 g of protein. One cup of oyster soup or stew contains between 2.1 and 6.1 g of protein. Six medium wild eastern oysters, edible portion cooked in dry or moist heat and canned contain between 4.9 and 5.9 g of protein. One medium Pacific oyster cooked in moist heat contains 4.7 g of protein.
Carbohydrates
While oysters are relatively low in carbohydrates, batter or breading will add carbs to the total carbs for a cooked oyster. Six pieces of battered or breaded and fried oysters will provide between 10.2 and 39.88 g of carbs. Six medium eastern, wild oysters cooked in moist heat will yield 3.3 g of carbs, while the same type and amount cooked in dry heat will yield 2.8 g of carbs.
Minerals
Six pieces of battered or breaded and fried oysters contain 28 mg of calcium, 4.46 mg of iron, 24 mg of magnesium, 677 mg of sodium, 15.64 mg of zinc, 0.796 mg of copper, 0.424 mg of manganese, 92.2 mg of selenium, 196 mg of phosphorous and 182 mg of potassium. The National Heart, Lung and Blood Institute recommends oysters as a source of magnesium for heart-healthy diets.
Vitamins
Six pieces of battered or breaded and fried oysters provide 4.2 mg of vitamin C, 0.306 mg of thiamin, 0.347 mg of riboflavin, 4.42 mg of niacin, 1.056 mg of pantothenic acid, 0.028 mg of vitamin B-6, 31 mcg of folate, DFE, 18 mcg of folic acid, 1.01 mcg of vitamin B-12, 108 mcg vitamin A, RAE, 363 UI of vitamin A, UI, and 108 mcg of retinol.
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