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It is the best known and most popular mollusc in our country, which is among the world's leading producers

Rich in protein, omega-3 fatty acids, selenium, phosphorus, iron, zinc, iodine, vitamin B12, folate and niacin.

The mussel highlights the contribution of good quality protein, although in quantity somewhat lower than the rest of the molluscs. It has a low fat content so its caloric value is not very high (100 g of edible portion of mussels provides 60 Kcal). Even with this, the mussel is a source of omega-3 fatty acids

From its mineral content selenium is the most prominent, being the contributions of a serving almost enough to cover the total recommended daily intake for women aged between 20 and 39 years and moderate physical activity.

Secondly, the contributions of iron, phosphorus, iodine and zinc stand out. The iron they contain - 4.5 g per 100 g of mussel meat - is even higher than that of many meats such as pork or beef, although it should be borne in mind that mussels are consumed in smaller quantities than meats, and less frequently

It is also a source of B vitamins (vitamin B12, folate and niacin). The first two contribute to the process of cell division while niacin contributes to the normal functioning of the nervous system