Scallop, The Rich Nutritious Solid Seashell.

Seashell can be something that is not missed for those of you who are fans of seafood. What about scallops, have you ever tried it? A scallop is a clean white texture and smooth texture. A scallop is the rich nutritious seashell. Scallop has a high nutritional content.  Per 85 gram portion of scallop (3-4 large sized scallops) contains 17 grams of protein and 90 calories. In the same portion, you will get:

  1. Carbohydrates: 5 grams
  2. Fat: 0.5 gram
  3. Omega-3 fatty acids: 333 milligrams
  4. Selenium: 18.5 micrograms
  5. Phosphorus: 362 milligrams
A scallop is also enriched with various other vitamins and minerals such as vitamin B12, vitamin B6, vitamin A, vitamin E, iron, copper, zinc, magnesium, calcium, and potassium, which can help increase your daily nutritional adequacy.

Scallop, The Rich Nutritious Solid Seashell.

Eating scallop benefits.

A scallop is a high-protein, but low-fat and calorie food source. This advantage makes scallops suitable to be used as a food menu for people who are on a diet. Because the intake of protein in sufficient quantities will make you full longer, thus preventing overeating.

A study published in the American Journal of Clinical Nutrition, that reducing total calorie intake and increasing protein intake can help reduce weight. In addition, high protein intake but low carbohydrate also helps increase the body's metabolism to burn fat as energy.

The variety of nutrients possessed by scallops, including vitamin B12, zinc, and omega-3 fatty acids, turns out to be good for supporting the work of your brain and nervous system. More specifically, it can prevent the risk of mental disorders.

The content of magnesium and calcium in scallops is equally great for maintaining your heart health. Therefore, these two nutrients are believed to help reduce blood pressure while preventing heart disease.

Research from the American Heart Association, which shows that magnesium levels are low in low can result in high blood pressure, cardiac atrial fibrillation, and various other heart problems.

You are strongly allowed to slip scallops into the daily diet. It would be better if the consumption is accompanied by a source of carbohydrates and other fiber. But if you have a seafood allergy, you should avoid eating scallops.

Tips for choosing the best scallop.

The most common scallops that we see in stores are wet (fresh) seashells and peeled shellfish in airtight plastic packaging. Fresh shellfish are generally of higher quality. So if you plan to process shells on the same day when you buy them, choose fresh shellfish.

Make sure that the scallop you bought is still clean. Look for pearl white colored shells on all sides, with a hard and slightly moist texture. Good fresh scallop meat should not be completely dry or very wet until it drips water. Avoid giving scallops that have been damaged, not fresh, and smell bad.

If you want to buy the inside package, store it in the freezer until you will process it. When it will be processed, move it first to the top refrigerator rack at night before. Do not immediately melt frozen shellfish at room temperature. In an emergency, you can melt frozen clams by sealing them in a sealed plastic bag and pouring cold water over them.

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