Scallop, also known as scallop or scallop, is rich in protein and a little iodine. Its efficacy is similar to that of seaweed and kelp, but it tastes more delicious, and it is very delicious when used for cooking. "China Pharmacy Dictionary" said: "Jiang Zhuzhu can adjust the middle and relieve cough, and it can also nourish."

Nutritional value of scallop

protein

Scallop is rich in protein, the content of which is as high as 6 1.8%, which is three times that of chicken, beef and fresh prawn. Eliminate edema. Improve immunity. Lowering blood pressure and buffering anemia are beneficial to growth and development.

fat

Scallops are rich in fat, which can maintain body temperature and protect internal organs. Provide essential fatty acids; Promote the absorption of these fat-soluble vitamins; Increase satiety.

amino acid

Scallop contains a lot of rich and varied amino acids, such as aminoacetic acid, alanine and glutamic acid, and it also contains rich nucleic acids, such as inosinic acid. By-products of amino acids, such as bezoar phosphoric acid.

mineral

The mineral content of scallop is richer than that of bird's nest and shark's fin, which has a good relieving effect on several modern high-risk diseases such as hypertension and diabetes.