Scallop Foods: Nutritional Facts and Benefits


The delicate shellfish known as scallops have a delicious, creamy texture and taste. Scallop foods are among the top ten seafood dishes eaten in the US, with the typical American consuming around one-third pound of them annually, according to official data.

Mollusks, which include sea slugs, clams, mussels, oysters, squid, and octopuses, are the group that contains scallops. However, scallops are bivalve, which means that when they contract their huge white muscle, their two-hinged shells open and shut.

On our dish, that white, meaty muscle is known as the “scallop.” Additionally, scallops provide roe, or fish eggs, another well-liked treat.

Scallops are low in fat and rich in protein. Compared to other seafood varieties, they have a higher dietary cholesterol and salt content, but they also have several vitamins and minerals, including vitamin B12, zinc, copper, and selenium. They include omega-3 fatty acids as well.

The Nutrition Facts of Scallops

Scallops, either boiled or cooked, weighing 100 grams contain;

  • 137 calories
  • 1g of fat
  • 660 mg of salt
  • 6.3g of carbohydrates
  • 0g of sugars
  • 24g of protein
  • 44 mg of magnesium
  • 1.8 mg zinc content
  • 25.5 mcg of selenium
  • 129.4% of choline
  • 2.5 micrograms of B12

Naturally low in carbohydrates, scallops include just 137 calories and 6.3 grams of carbs per 100 grams. But remember that serving sizes might vary.

They also include around one gram of fat for every 3.5-ounce portion. The majority of the fat in scallops is good fat. One gram of monounsaturated fat and three grams of polyunsaturated fat are present. A serving of scallops contains roughly 0.3 grams of less beneficial saturated fat. However, cooking scallops in butter or oil doubles the amount of fat in the finished meal.

Scallops are also one of the foods high in protein. One hundred grams of scallops provides twenty-four grams of lean protein.

They are also a nutrient-rich meal that offers a variety of vitamins and minerals. Selenium, a mineral required for healthy thyroid function, DNA synthesis, and reproductive processes, is abundant in scallops.

Health Advantages of Scallop Foods

Enhances Heart Health

Scallops are a great source of low-saturated fat protein when served with little processing, which makes them a wise substitute for heavier cuts of red meat.

Promotes a healthy pregnancy

Eating low-mercury shellfish, such as scallops, is a safe way to get the health advantages of seafood while pregnant. In addition, scallops are a great source of iron, B12, calcium, zinc, and protein—among the many essential elements that are helpful during pregnancy. Just make sure that the scallops are cooked all the way through before serving.

Potentially Lower Lifestyle-Disease Risk

Taurine is an amino acid that is naturally occurring in the body and is mostly found in the heart, blood, retina, and developing brain. Scallops contain this amino acid.

Although taurine is not an essential amino acid, some researchers have referred to it as “conditionally essential” due to its role in crucial processes including calcium control and modulation, bile acid synthesis, membrane stability, and healthy immune system operation.

Might Aid in Bone Strengthening

Many minerals found in scallop foods are essential for preserving the health of bones. They are a great source of protein and include some calcium, magnesium, and selenium.

Potentially Aid in Weight Loss

Scallop foods and other shellfish are high in protein and low in fat, making them a good choice for anybody looking to lose weight and keep it off. Consuming both lean and fatty seafood has been linked to greater weight reduction when paired with calorie restriction.

With all these health benefits, it is vital to remember that those limiting their sodium intake or who have salt sensitivity may want to consider the cooking technique they use while eating scallops. Make an effort to choose spices devoid of salt. Compared to other kinds of shellfish, this seafood has a greater natural salt content.

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