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Pacific oysters are well balanced and easily digestible, rich in minerals and vitamins. C.S.I.R.O research shows that oysters are low in cholesterol and high in omega-3 oils. Few foods can compare with oysters in terms of their nutritional value. It is the most common oyster in the world. Pacific Oysters are highly adaptable and currently being grown successfully in Tasmania. Oysters are classified as shellfish, covered with a shell, or invertebrates having no backbone. They are further classified as molluscs. All shellfish have some carbohydrate in the form of glycogen with oysters having 3 to 5 percent. Sea foods are important sources of minerals, oysters are particularly rich in zinc, iron, and copper. Oysters also contain higher percentage of calcium than other fish and meats, which are notably low in calcium. Marine fish are a dependable source of iodine. Oysters, clams, and lobster are the highest in iodine of all seafood. Oysters may be purchased live in the shell, fresh or frozen shucked (removed from the shell), or canned. When alive, they have a tightly closed shell.