Nutritional value of scallops composition
Fresh scallops average protein content of 14.5%, fat 1.1%, sugar 1.5%, ash 1.9%.
Dried scallops contain 63.7% protein, 3.0% fat, 15% sugars, 5% ash, and 10.3% water.
Protein contains more than a dozen kinds of amino acids, fresh flavor glutamic acid content is the highest in aquatic products, accounting for 7.15%.
Scallop health value and function
Mainly in two aspects: First, brain: scallop is rich in carbohydrates to maintain the brain function must be energy.
Eating scallops can help prevent heart disease, stroke and Alzheimer's disease.
The second is the skin care: scallops are rich in vitamin E, inhibit skin aging, prevent pigmentation.
Drive away skin damage caused by skin allergies or infections such as dry and itchy skin.
Medicinal value and function of scallops
Scallops are effective in preventing cancer and reducing the incidence of cancer.
Delays and inhibits the growth and spread of cancer cells.
To make cancer cells degenerate and shrink.
Scallops contain a kind of serum cholesterol-lowering effect of Deltamethrin 7-cholesterol and 24-methylene cholesterol, they both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique effect, so as to make the body's cholesterol down.
Their function is stronger than that of the commonly used cholesterol-lowering drug glutathione.
In addition, a modern drug, lectin, which has anti-cancer properties, can be extracted from the mollusc parts of fresh shellfish.
How to choose scallops
Fresh shellfish with normal color and luster, no odor, smooth feel, good elasticity; not fresh shellfish color faded or no luster, sour taste, sticky feel, poor elasticity.
Fresh scallop is yellowish brown or light yellowish brown, glossy, good elasticity; not fresh scallop is grayish yellow or light green, no luster, no elasticity.
Don't eat undercooked shellfish to avoid contracting diseases such as hepatitis.
Scallops are sold at high prices in the international market, so many countries around the world are vigorously developing scallop aquaculture production, such as Japan's production of 280,000 tons of scallops, China's fresh shellfish production of about 320,000 tons, of which Shandong Province production of about 240,000 tons, accounting for about 75%.