A wide range of molluscs are eaten by man, including bivalves (such as mussels, oysters, and scallops), gastropods (such as winkles and whelks), and cephalopods (such as squids and octopuses). The flesh is muscular with low levels of fat, although the fat is more saturated and richer in cholesterol than that of finfish. The mineral levels in shellfish are usually somewhat higher than those in finfish, and the vitamin concentrations are low. Bivalves and gastropods are often eaten whole after boiling or sometimes raw; usually, only the muscular mantles of cephalopods are eaten. In some cultures, only selected parts are eaten; for example, only the white adductor muscle of the scallop is eaten in North America.
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