- Scallops - nutritional values
- Scallops - contraindications
- Scallops - contraindications
- Scallops and pregnancy
- Scallops - use in the kitchen
Scallops (St. James' shells) have numerous nutritional values. It is a good source of protein, polyunsaturated fatty acids, vitamins and minerals. Additionally, they are low in calories and contain a small amount of cholesterol. Check why it is still worth eating scallops.
Scallops(St. James shells) are among the most popular seafood. They are characterized by firm, white, slightly sweet and delicate-tasting meat and the presence of a red-orange roe, referred to as "coral". Often, "coral" is removed from scallops, which is why most of the seafood on the market does not contain it.
Scallops have numerous nutritional values. It is a very good source of wholesome protein (12.06 g / 100 g). Scallops contain essential amino acids that are not produced by the body. They can be successfully treated as a substitute for red meat and poultry in the diet.
The advantage of scallops is also the high content of polyunsaturated fatty acids (0.13 g / 100 g), including omega-3 fatty acids, thanks to which they have a beneficial effect on the cardiovascular system
In addition, scallops are rich in vitamin B12. 100 g of this seafood covers the daily requirement of an adult for this vitamin in almost 60%. Scallops are also a source of phosphorus and selenium. In addition, scallops provide potassium, zinc and magnesium. Unfortunately, they are also rich in sodium.
Scallops - nutritional values
| in 100 g | |
| Energy value | 69 kcal |
| Protein | 12.06 g |
| Carbohydrates | 3.18 g |
| Fat | 0.49 g |
| saturated fat | 0.128 g |
| monounsaturated fat | 0.048 g |
| polyunsaturated fat | 0.130 g |
| including omega-3 | 0.106 g (DHA 0.061 g) |
| Cholesterol | 30.0 g |
Source: USDA
Vitamins and minerals contained in scallops - in 100 g (% of the recommended daily intake for an adult)
| Vitamin B1 | 0.007 mg (0.5%) |
| Vitamin B2 | 0.015 mg (1%) |
| Vitamin B3 | 0.703 mg(4%) |
| Vitamin B6 | 0.073 mg (6%) |
| Vitamin B12 | 1.41 µg (59%) |
| Foliates | 16.0 µg (4%) |
| Vitamin A | 1.0 µg (0.1%) |
| Calcium | 6.0 mg (0.6%) |
| Iron | 0.38 mg (4%) |
| Magnesium | 22.0 mg (6%) |
| Phosphorus | 334.0 mg (48%) |
| Potassium | 205.0 mg (6%) |
| Copper | 0.023 mg (3%) |
| Sodium | 392.0 mg (26%) |
| Zinc | 0.91 mg (8%) |
| Selen | 12.8 µg (23%) |
Nutritional Value: USDA,% Daily Recommended Amount based on IŻŻ Nutrition Standards, 2022
Scallops - contraindications
Due to the relatively high content of polyunsaturated fatty acids, scallops are recommended for the prevention of atherosclerosis, rheumatoid arthritis, asthma and allergies.
Increasing the consumption of polyunsaturated fatty acids reduces the ability of platelets to aggregate, thus reducing the likelihood of blood clots. Additionally, these acids protect against cardiac arrhythmias, ischemic stroke and lower LDL cholesterol levels.
Scallops are also a source of selenium - an anti-inflammatory element that reduces the risk of heart failure, depression and type 2 diabetes. Therefore, scallops are a great proposition for people at risk of these diseases.
In addition, scallops are low in calories (100 g provides only 69 kcal), so they will work well in the diet of people who are slimming. However, remember to properly prepare the scallops. Grilling and frying increases the caloric value of the food and the fat content in it.How to prepare scallopsso as not to gain weight? Select cooking, steaming and baking.
Scallops - contraindications
Scallops are high in sodium and should therefore be eaten in moderation by people with hypertension.
In addition, scallops are a source of purines, so people with hypersensitivity to these compounds and with kidney stones and gout should avoid them. The consumption of scallops may be associated with an exacerbation of the disease.
Scallops and pregnancy
Scallops can be contaminated with mercury compounds that are harmful to the fetus. Methylmercury crosses the blood-placenta very readily, which can damage the fetal brain. Consequently, they are not recommended for women inpregnancy.
Scallops - use in the kitchen
Scallops can be served with noodles, rice, vegetable puree, bread. They are also great as an addition to salads.
Before serving the scallops, clean them of the membrane, black line of the intestine and other organs so as not to damage the roe.
Frozen scallops should be slowly thawed in the refrigerator or in cold water for several hours before preparation, to preserve their structure.
The scallops can be grilled, boiled, steamed, fried or baked. Frying and grilling these seafood should be done slowly over medium heat. Quickly cooking the scallops will keep them dry and tough.
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Fresh scallops ("dry" or "wet" with the addition of phosphates to keep them fresh and firm) and frozen are available for sale. The scallops can be sold with and without the shells.
Fresh scallops that are of good quality should be creamy with no damage or discoloration, and live scallops should have their shells closed or closed when touched.
The scallops can be wild caught or farmed. Most scallops on the market are harvested off the coast of the United States, Canada, Japan and China.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles from this author