Nutritional components of scallop
The average protein content of fresh scallop is 14.5%, fat 1. 1%, sugar 1.5% and ash 1.9%.
Protein content in scallop is 63.7%, fat content is 3.0%, sugar content is 65438 05%, ash content is 5%, and water content is 65438 00.3%.
Protein contains more than a dozen amino acids, among which umami glutamic acid is the highest in aquatic products, accounting for 7. 15%.
Health care value and function of scallop
Mainly reflected in two aspects: First, brain health: scallops are rich in carbohydrates, which is the necessary energy to maintain brain function.
Eating scallops regularly helps prevent heart disease, stroke and Alzheimer's disease.
The second is beauty and skin care: scallops are rich in vitamin E, which can inhibit skin aging and prevent pigmentation.
Eliminate skin damage such as dryness and itching caused by skin allergy or infection.
Medicinal value and function of scallop
Scallop can effectively prevent cancer and reduce the incidence of cancer.
Delaying and inhibiting the growth and spread of cancer cells.
Degenerate and shrink cancer cells.
Scallop contains 7- cholesterol and 24- methylene cholesterol, which can lower serum cholesterol. They have the unique functions of inhibiting liver cholesterol synthesis and accelerating cholesterol excretion, thus reducing cholesterol in the body.
Their effects are stronger than sitosterol, a commonly used cholesterol-lowering drug.
In addition, a modern drug lectin with anticancer effect can be extracted from the soft parts of fresh shellfish.
How to choose scallops
Fresh shellfish have normal color, no odor, smooth feel and good elasticity; The color of stale shellfish is reduced or dull, sour, sticky to the touch and poor in elasticity.
Fresh scallops are yellowish brown or light yellowish brown, shiny and elastic; The stale red shellfish is grayish yellow or light green, dull and inelastic.
Don't eat undercooked shellfish to avoid catching diseases such as hepatitis.
The price of scallops is very high in the international market, so many countries in the world are vigorously developing the cultivation and production of scallops. For example, the output of Japanese scallops is 280,000 tons, and the output of fresh shellfish in China is about 320,000 tons, of which the output of Shandong Province is about 240,000 tons, accounting for about 75%.