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Australian Mussel Industry |
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The Australian "Mussel" industry is growing with production expected to increase four fold over the next few years. Mussels are grown in designated aquaculture zones under stringent quality control conditions in Victoria, South Australia, Western Australia, Tasmania and NSW. Presently Australian mussels are marketed and sold as ‘fresh’ quality mussel product and there is movement within some States to value-add to the product in a variety of ways. Mussels have exceptional nutritional value, particularly in Omega 3 as shown below. 'Farmed’ mussels can be certified organic under the National Association of Sustainable Agriculture Australia (NASAA) certification process. Indicative product nutritional value is as follows: | | Nutritional value (compared to a T-Bone steak) | | 80 – 140 gcooked meat | Blue Mussel | T-Bone Steak (Choice) | | Calories | 172 | 214 | | Protein | 24 g | 26 g | | Fat | 4.5 g | 10 g | | Carbohydrates | 7.4 g | 0 g | | Cholesterol | 56 g | 80 g | | Calcium | 33 mg | 7.0 mg | | Magnesium | 37 mg | 26 mg | | Phosphorus | 285 mg | 208 mg | | Potassium | 268 mg | 407 mg | | Iron | 6.7 mg | 3.0 mg | | Omega 3 Fatty Acids | 782 mg | 0 mg | | Omega 6 Fatty Acids | 36 mg | 290 mg | | FACT: According to the American Food and Drug Administration's criteria, mussels are an extra-lean meat, low in sodium, low in fat and cholesterol free, high in protein and heart-healthy omega-3 fatty acids. FACT: When it comes to omega-3 fatty acids found in fish, mussels have more of it than any other shellfish. FACT: 500g of mussels in the shell, can yield between 150 and 200g raw mussel meat. This is dependent upon the animal’s condition at the time of harvest, spawning period and its condition index. Source: United States Department of Agriculture Handbooks |
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