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Tahong Nutrition Facts

Posted on August 9, 2013 | No Comments on Tahong Nutrition Facts

Tahong or mussel is the customary term to refer to bivalvia mollusca, which is common and widely available seafood for Filipinos. Because of its versatility, tahong is used many different dishes and cuisines. It is commonly served roasted during picnics or boiled. It is also added as ingredient in sea food versions of many menus.

Tahong or mussel is a long wedge shaped clam found in the seashores and are usually baked, fried, smoked, broiled or steamed. Aside from its flavoursome taste, tahong is also popular for its nutritional benefits. For one, it is high in protein, which is good for developing muscles and growth. As a seadfood, it is low in fat content which makes it better than other protein sources, such as beef or pork. Mussels are also low in calories around 70 calories per 3 oz. which makes it ideal for health and figure conscious individuals as well as people with diabetes.

Tahong is a great source vitamin B12 and selenium which helps in regulating body normal metabolism as well as prevent fatigue and depression. This is especially helpful for diabetic patients who normally feel abnormal instances of fatigue and depression. They are also rich in vitamin C, iron, folate, phosphorus, manganese and zinc. Like Tuna which is popular for the figure conscious generation, tahong is also a great source omega-3 fatty acids.

While Mussels or tahong is generally nutritious and safe, they are vulnerable to bacterial contamination. They can also gather poisonous red tide algae that can cause food poisoning. Thus, it is important that the mussels you eat should be fresh. Once bought, it is also advised that the tahong be immediately cooked because they deteriorate and perish quickly.

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