What are the nutritional values ​​of scallops

Scallops have high nutritional value and taste delicious. They are very effective in lowering serum cholesterol and preventing cardiovascular and cerebrovascular diseases and Alzheimer's disease. Therefore, eating scallops is not only delicious, but also good for health.

1. Scallops have high nutritional value and taste delicious. They are as famous as sea cucumbers and abalone, and are listed as the three major treasures of seafood. They are an extremely popular shellfish food. Scallops have significant therapeutic effects on lowering cholesterol, and are even better than commonly used drugs.

2. Scallops contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol.

3. Scallops also have the effect of relieving worries. People often have a refreshing and pleasant feeling after eating shellfish, which is undoubtedly beneficial for relieving some symptoms of worries.

4. Scallops are rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low in calories and contain no saturated fat. Eating scallops regularly can help prevent heart disease, stroke and Alzheimer's disease.

5. According to scientific analysis, every 100 grams of scallops contains 11.1 grams of protein, 0.6 grams of fat, 2.6 grams of carbohydrates, 140 milligrams of cholesterol, 0.1 milligrams of riboflavin, 0.2 milligrams of niacin, 11.85 milligrams of vitamin E, 142 milligrams of calcium, 132 milligrams of phosphorus, 122 milligrams of potassium, 339 milligrams of sodium, 39 milligrams of magnesium, 7.2 milligrams of iron, 11.69 milligrams of zinc, 20.22 micrograms of selenium, 0.48 milligrams of copper, and 0.7 milligrams of manganese.

6. The edible part of scallops is mainly the inner muscle of the scallop, which is white and very fleshy. The meat surrounding the adductor muscles is red and very soft and is usually discarded.

7. Suitable for the general population. It can also be used by people with high cholesterol, hyperlipidemia, as well as those suffering from goiter, bronchitis, stomach problems and other diseases. But those who are losing weight should eat it in moderation.