How This Helps
Scallops Health Benefits:
Cardiovascular disorders | Heart diseases | Deep vein thrombosis | Cancer | Asthma | Alzheimer’s disease | Depression | Boosts energy |
Instructions
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
Lipids
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
Vitamins
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
Minerals
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.
Cancer:
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.
