1, clams are low in fat and high in unsaturated fatty acids.

2, the clam meat contains Delta 7-cholesterol and 24-methylene cholesterol.

3, clams have high protein, high trace elements, high iron, high calcium, less fat nutritional characteristics.

4, the clam meat flavor, nutrient-rich, high protein content, the composition of amino acid species and a reasonable ratio.

5, per 100 grams (edible part of 46 grams) of clams, protein 7.7 grams, 0.6 grams of fat, carbohydrates 2.2 grams, cholesterol 22 mg.

6, clams contain calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers.

The clam is usually produced in China's offshore certain curtain clam family shellfish, widely distributed in China's north and south sea area; Liaoning, Shandong and Fujian and other coastal production more for the most common shellfish on the market.

The clam has a rapid growth, short breeding cycle, adaptability, off-water survival for a long time, very suitable for artificial culture, is one of China's four major aquaculture shellfish. Clam meat is tender, flavorful, nutritious, inexpensive, can be boiled, can be fried, cold, stuffing flavor is also good, in addition to fresh food, canned, dried clams and so on.

Clams a common seafood ingredients, it appearance in the hard shell, inside the tender meat, high nutritional value, people buy or fried food can also be steamed, after eating a variety of benefits to the body.