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What is the nutritional value of scallops?
Scallop is a kind of food (made for the adductor muscle of scallop) and a dried scallop. It has high nutritional value, and has the functions of nourishing yin, tonifying kidney, and harmonizing stomach. Can be used for treating dizziness, dry throat and thirst, asthenia and hemoptysis, spleen and stomach weakness, etc. Eating regularly helps to lower blood pressure, cholesterol and keep fit.

The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious. It is air-dried from the obturator muscle of scallop, and also has the functions of anti-cancer, softening blood vessels and preventing arteriosclerosis.

pharmacological action

1. Anti-tumor effect: S 180 sarcoma was injected locally into mice at a dose of 20mg/kg of scallop granular protein, and the tumor inhibition rate reached 99.3% after 3 days; After 2 days of intravenous injection of 20mg/kg, the tumor inhibition rate reached 79.6%; It has cytotoxic effect on L57- 178Y lymphocytes. 4-20mg/kg mice were injected intravenously for 4 days, and the proportion of peritoneal and alveolar macrophages in vivo was the highest. But it has almost no inhibitory effect on Meth-A fibroma. The ligament extract of Japanese scallop was injected into mouse tumor cells for 5 weeks, and the tumor disappeared completely.

2. Growth promotion: The dried Chlamys farreri was fed to weaned rats for 28 days (the feed contained 10% protein), and the weight gain rate was 224.60% compared with the control group. Metabolic experiments show that protein in scallop is easy to digest, absorb and store.

3. Other effects: A mixture of troponin was isolated from the striated muscle of Chlamys farreri (C.nipponensis akaxara Kwoda), which has an inhibitory effect on ATPase.