Oyster
Also known as: oysters
Oysters are a nutrient-dense whole food rich in zinc, vitamin B12, and protein per USDA FoodData Central. However, raw or undercooked oysters may carry Vibrio bacteria and norovirus, and oysters are a mollusk shellfish requiring allergen labeling.
What it is
Edible bivalve mollusks (genus Crassostrea/Ostrea); consumed raw or cooked.
Whole-food shellfish ingredient providing protein, zinc, vitamin B12, and other nutrients.
Why it's flagged
- mollusk shellfish allergen
- Vibrio and norovirus risk if raw/undercooked
What regulators actually say
"Don't eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants."
"Mollusks, oyster, eastern, wild, raw - Zinc 39.3 mg, Vitamin B-12 16 µg, Protein 7.06 g per 100 g."
Regulatory status
United States — FDA
Regulated under National Shellfish Sanitation Program; mollusk shellfish often labeled as allergens (state level / EU)
European Union — EFSA
Mollusks listed in EU 1169/2011 Annex II allergen list
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