Nutrients, Calories, Benefits of Scallop

Published on: 01/06/2022

Calories in Scallop

Scallop contains 69 kCal calories per 100g serving. The reference value of daily consumption of Scallop for adults is 69 kCal.

The following foods have approximately equal amount of calories:

White Navy beans, sprouted (67kCal)
Lima beans, unripe, canned, without salt (71kCal)
Lima beans, unripe, canned (71kCal)
Green peas, canned, liquid-free contents, washed with water (71kCal)
Green peas, canned, liquid-free contents (68kCal)
Peas green, canned, without salt, contents without liquid (69kCal)
Beans (fava beans), canned (71kCal)
Apple carrot drink. Canned food (68kCal)
Rosehip juice (67kCal)
Plum juice (68kCal)

Carbohydrates in Scallop

Scallop have 3.18 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Scallop for adults is 3.18 g. 3.18 g of carbohydrates are equal to 12.72 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Scallop

Scallop contains 12.06 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Scallop

Scallop contains 0.49 g fats per 100g serving. 0.49 g of fats are equal to 3.92 calories (kCal).

Vitamins and other nutrients in Scallop

Nutrient	Content	Reference
Calories	69kCal	69kCal
Proteins	12.06g	12g
Fats	0.49g	0g
Carbohydrates	3.18g	3g
Water	82.53g	83g
Ash	1.74g	2g
Vitamin A, RE	1mcg	1mcg
Retinol	0.001mg	0mg
Vitamin B1, thiamine	0.007mg	0mg
Vitamin B2, riboflavin	0.015mg	0mg
Vitamin B4, choline	65mg	65mg
Vitamin B5, pantothenic	0.215mg	0mg
Vitamin B6, pyridoxine	0.073mg	0mg
Vitamin B9, folate	16mcg	16mcg
Vitamin B12, cobalamin	1.41mcg	1mcg
Vitamin PP, NE	0.703mg	1mg
Potassium, K	205mg	205mg
Calcium, Ca	6mg	6mg
Magnesium, Mg	22mg	22mg
Sodium, Na	392mg	392mg
Sera, S	120.6mg	121mg
Phosphorus, P	334mg	334mg
Iron, Fe	0.38mg	0mg
Manganese, Mn	0.017mg	0mg
Copper, Cu	23mcg	23mcg
Selenium, Se	12.8mcg	13mcg
Zinc, Zn	0.91mg	1mg
Starch and dextrins	2.17g	2g
Arginine	0.646g	1g
Valin	0.379g	0g
Histidine	0.185g	0g
Isoleucine	0.406g	0g
Leucine	0.72g	1g
Lysine	0.739g	1g
Methionine	0.286g	0g
Threonine	0.369g	0g
Tryptophan	0.102g	0g
Phenylalanine	0.351g	0g
Alanine	0.536g	1g
Aspartic acid	0.923g	1g
Glycine	1.034g	1g
Glutamic acid	1.404g	1g
Proline	0.286g	0g
Serine	0.36g	0g
Tyrosine	0.296g	0g
Cysteine	0.12g	0g
Cholesterol	24mg	24mg
Trans fats	0.005g	0g
monounsaturated trans fats	0.004g	0g
Saturated fatty acids	0.128g	0g
12: 0 Laurinovaya	0.001g	0g
14: 0 Myristinova	0.008g	0g
15: 0 Pentadecane	0.003g	0g
16: 0 Palmitic	0.081g	0g
17: 0 Margarine	0.004g	0g
18: 0 Stearin	0.029g	0g
20: 0 Arachin	0.001g	0g
22: 0 Begen	0.001g	0g
Monounsaturated fatty acids	0.048g	0g
14: 1 Myristolein	0.001g	0g
16: 1 Palmitoleic	0.009g	0g
16: 1 cis	0.006g	0g
16: 1 trans	0.003g	0g
17: 1 Heptadecene	0.001g	0g
18: 1 Olein (omega-9)	0.031g	0g
18: 1 cis	0.03g	0g
18: 1 trans	0.001g	0g
20: 1 Gadolein (omega-9)	0.005g	0g
22: 1 Eruga (omega-9)	0.001g	0g
22: 1 cis	0.001g	0g
24: 1 Nervous, cis (omega-9)	0.001g	0g
Polyunsaturated fatty acids	0.13g	0g
18: 2 Linoleum	0.008g	0g
18: 2 trans isomer, not determined	0.001g	0g
18: 2 Omega-6, cis, cis	0.007g	0g
18: 3 Linolenic	0.003g	0g
18: 3 Omega-3, alpha-linolenic	0.003g	0g
18: 4 Steroid Omega-3	0.004g	0g
20: 2 Eicosadiene, Omega-6, cis, cis	0.001g	0g
20: 3 Eicosatriene	0.002g	0g
20: 3 Omega-6	0.002g	0g
20: 4 Arachidon	0.005g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.042g	0g
Omega-3 fatty acids	0.113g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.003g	0g
22: 6 Docosahexaenoic (DHA), Omega-3	0.061g	0g
Omega-6 fatty acids	0.015g	0g

Nutrition Facts About Scallop

How To Cook Mussels Scallops On Parsnip Puree - Recipe

Start the festive dinner with juicy roasted mussels, served on sweet parsnip puree, with an accent of spices and toasted pine nuts.

Required products :

450 grams of fresh sea mussels scallops
450 grams of parsnips
2 tea cups fresh milk + extra if needed
2 tablespoons avocado oil (or grape seed)
2 tablespoons butter
a pinch of freshly ground nutmeg
salt and pepper to taste
2-3 tablespoons pine nuts

Method of preparation :

Peel and slice the parsnip, put it in a saucepan with the milk and bring to the boil, then reduce the heat and simmer for 15-20 minutes or until soft. Season with salt, pepper and nutmeg and blend until smooth. Add more milk if necessary.

Heat 1 tablespoon of avocado oil (or grape seed) in a cast iron skillet until it starts to smoke. Carefully pour half of the mussels scallops, being careful not to touch them. Sprinkle with salt and pepper on top. Fry for 2-3 minutes, without stirring, until the bottom is deep brown. Add 1 tablespoon of butter to the pan, turn the mussels to fry for about 1 minute, season with salt and pepper. Serve on a plate and cook the remaining mussels in the same way.

Roast the pine nuts until golden in the same pan over medium heat with the rest of the oil.

Serve the mussels on the parsnip puree, sprinkle with pine nuts and a pinch of nutmeg. Optionally add fresh herbs.

Enjoy your meal!

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