You who are fans of seafood are certainly no stranger to dishes of various types of shellfish. Ranging from virgin shells, bamboo clams, to green mussels. Well, have you ever tried scallop shells? Scallop is a fine white-fleshed, smooth-textured shellfish that has the local name of shellfish or axle shells. Even though this type of shellfish is difficult to get at a street five seafood restaurant because the price is quite expensive, don't be discouraged to try it out! Just like the more common types of shellfish, scallop is also high in nutritional content, you know!
What are the nutritional contents of the scallop?
Scallop is a sea protein source that should not be underestimated. Per 85 gram portion of ax ax (3-4 large sized scallops) contains 17 grams of protein and 90 calories. Still in the same portion, you will get:
- Carbohydrates: 5 grams
- Fat: 0.5 gram
- Omega-3 fatty acids: 333 milligrams
- Selenium: 18.5 micrograms
- Phosphorus: 362 milligrams
Not only that. 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.
What are the benefits of eating scallops?
Scallop is a high-protein, but low-fat and calorie food source. This advantage makes scallop ax suitable for 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.
This is proven by 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.
Uniquely, the various nutrients that scallops have, including vitamin B12, zinc, and omega-3 fatty acids, it turns out to be beneficial to support 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.
This statement is also reinforced by research from the American Heart Association, which shows that low, low magnesium levels can result in high blood pressure, heart atrial fibrillation, and various other heart problems.
So basically, you are very much 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, huh!
Tips for choosing the best scallop to process
The most common types of scallop shells that we see in stores are wet (fresh) sea shells 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 shells.
Also 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 one in the 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 flush with cold water on top.
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