All Australian oysters are a good source of omega 3 and a source of magnesium.
- Pacifics are also a source of iron and phosphorous.
- Sydney Rocks are also a source of iodine and selenium.
- Angasi are also a good source of iodine and selenium and a source of phosphorous.
How was the experiment done?
Fatty acids, carbohydrates, protein, minerals and vitamins were tested to FSANZ standards. An average and standard deviation were calculated and claims were assessed according to the Food Standards Code.
Where was stock from?
- Smokey Bay; 3rd week Oct 2010
- Little Swanport; 3rd week Nov 2010
- Coffin Bay; mid Dec 2010
- Port Stephens; mid Dec 2010
- Lower Pittwater; start Feb 2011
- Wallis Lake; start Dec 2010
- Port Stephens; mid Jan 2011
- Camden Haven; end Jan2011
- Clyde R; end Feb 20112011
- Pambula; start Mar 2011
- Coffin Bay; start Mar 2011
- Pambula; mid Mar 2011
Where is zinc?! Drawing on stock from 5 locations for each of SRO and Pacific meant that there were large variations between samples for oysters and an ‘across the board’ claim for zinc can’t be made. Some exceed the zinc RDI% but others hardly rate – depending on the water they’re from.
What about fat? At approximately 2g fat/100g oyster, oysters are not a high fat food! Making a low fat claim relies on Code of Practice on Nutrient Claims in Food Labels and in Advertisements values whereas this analysis used Food Standards Code values.
If you want to use the claims, the full NIPs need to be displayed as well.