You are a fan of seafood, of course familiar with the cuisine of various types of shellfish. Ranging from shellfish, bamboo shells, to green shells. Well, have you ever tried scallops? Scallops are clean white fleshy shells with fine texture which have local names of scallop shells or axles.
Although this type of shellfish is hard to get at a street vendor seafood restaurant because the price is quite expensive, don't be discouraged to try it out! Just like the more common types of shellfish, scallops are also high in nutritional content, you know!
What are the nutritional contents in scallops?
Scallops are a source of marine protein that should not be underestimated. Per 85 gram portion of scallop (3-4 large 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. Scallops are also enriched with various 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 food source high in protein, but low in fat and calories. This advantage makes axle shells suitable for the diet of people 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 actually help you lose weight. In addition, high protein intake but low in carbohydrates also helps increase the body's metabolism to burn fat as energy.
Uniquely, a variety of nutrients owned by scallops, including vitamin B12, zinc, and omega-3 fatty acids, turned out to be beneficial both to support the work of your brain and nervous system. More specifically, 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 lower blood pressure while preventing heart disease.
This statement is also reinforced by research from the American Heart Association, which shows that low magnesium levels in the low can result in high blood pressure, cardiac atrial fibrillation, and various other heart problems.
So in essence, you are very allowed to tuck the scallop into the daily meal menu. It would be better, if consumption is accompanied by other sources of carbohydrates and fiber. But if you have a seafood allergy, you should avoid eating scallops, yes!
Tips on 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 shells in airtight plastic packages. Fresh clams are generally of higher quality. So if you plan to process clams on the same day you bought them, choose fresh clams.
Also make sure that the scallop you buy is still clean. Look for clams that are uniformly colored pearl white on all sides, with a hard and rather moist texture. A good fresh scallop should not be completely dry or very wet until it drips water. Avoid giving scallops that have been damaged, not fresh, and smells bad.
If you want to buy the packaging, keep it in the freezer until you will process it. When it will be processed, transfer it to the top refrigerator rack the night before. Do not immediately thaw frozen clams at room temperature. In an emergency, you can thaw frozen clams by sealing them in a sealed plastic bag and flush them with cold water on them.