Scallops Health Benefits & Nutrition Facts

Health benefits of Scallops in nutrition as natural medicine supported by science & research

Table of Contents

How This Helps

Scallops Health Benefits:
Cardiovascular disorders | Heart diseases | Deep vein thrombosis | Cancer | Asthma | Alzheimer’s disease | Depression | Boosts energy | 


Nutrition Facts for Scallops:
Serving size: 100 g
Nutrient Amount
Water 82.53 g
Energy 69 kcal
Protein 12.06 g
Total lipid (fat) 0.49 g
Carbohydrate, by difference 3.18 g
Fatty acids, total saturated 0.128 g
Fatty acids, total monounsaturated 0.048 g
Fatty acids, total polyunsaturated 0.13 g
Fatty acids, total trans 0.005 g
Cholesterol 24 mg
Thiamin 0.007 mg
Riboflavin 0.015 mg
Niacin 0.703 mg
Vitamin B-6 0.073 mg
Folate, DFE 16 µg
Vitamin B-12 1.41 µg
Vitamin A, RAE 1 µg
Vitamin A, IU 3 IU
Vitamin D 1 IU
Calcium, Ca 6 mg
Iron, Fe 0.38 mg
Magnesium, Mg 22 mg
Phosphorus, P 334 mg
Potassium, K 205 mg
Sodium 392 mg
Zinc, Zn 0.91 mg
Source: USDA Nutrient Database No. 28

Science and Research

Health Benefits for Scallops:
Heart Diseases:
The scallops contain an essential compound, vitamin B12, which converts the harmful homocysteine into benign compounds. Homocysteine is a chemical which causes many diseases like atherosclerosis, heart attacks and strokes. Also, the omega-3-fatty acids in scallop promote heart health by improving the heart rate variability (HRV), thus reducing the risk of arrhythmia or sudden attacks.
Vitamin B12, present in scallops protect against colon cancer as it prevents the mutagenesis of colon cells from many mutation-causing chemical compounds. Moreover, the EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) present in the scallops decrease the risk of colorectal cancer.

Neurological Functions:
The EPA, DHA and other omega-3-fatty acid components decrease cognitive decline and reduce the onset of Alzheimer’s disease. The anti-inflammatory properties of EPA improve the blood flow to the brain while DHA in scallops improves the DHA content in the brain which is reduced in Alzheimer’s patients.


Have a Question?