1, scallop has high nutritional value, and it contains a variety of nutrients necessary for human body. First of all, scallop contains a lot of rich and diverse amino acids, such as aminoacetic acid, alanine and glutamic acid, and also contains rich nucleic acids, such as inosinic acid. By-products of amino acids, such as bezoar phosphoric acid; Various minerals, such as calcium and zinc. It is worthy of being a quality ingredient comparable to abalone and sea cucumber.

2. Scallops are rich in nutrients such as protein, carbohydrate, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.

Taboo:

1, don't eat too much.

Excessive consumption will affect the movement and digestive function of the stomach, leading to food stagnation and difficulty in digestion and absorption. Scallop has a high content of protein, so if you eat too much, you may get a rash. Sodium glutamate contained in scallop is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation.

2, scallops and sausages can not be eaten together: rich in amines, sausages contain nitrite. Eating two kinds of food at the same time will combine into nitrosamines, which is harmful to human body.

Extended data:

Some people like to eat scallops, but they don't necessarily choose. Scallops are mostly imported products. When purchasing, you should pay attention to:

1, the color is bright yellow, it can't turn black or white, and it has a strong flavor and frost;

2, the shape is as complete as possible, short cylindrical, solid and full, and the meat is dry and hard.

3, don't have incomplete cracks.

High-quality fresh scallops are pale yellow and as big as children's fingers. Small particles are the second, and black ones are the second. The longer scallops are kept, the worse. The dried scallops with good quality have complete particles, uniform size, light yellow color and a little luster.

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