Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 69 kCal | 1684 kCal | 4.1% | 5.9% | 2441 g |
| Proteins | 12.06 g | 76 g | 15.9% | 23% | 630 g |
| Fats | 0.49 g | 56 g | 0.9% | 1.3% | 11429 g |
| Carbohydrates | 3.18 g | 219 g | 1.5% | 2.2% | 6887 g |
| Water | 82.53 g | 2273 g | 3.6% | 5.2% | 2754 g |
| Ash | 1.74 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1 μg | 900 μg | 0.1% | 0.1% | 90000 g |
| Retinol | 0.001 mg | ~ | |||
| Vitamin B1, thiamine | 0.007 mg | 1.5 mg | 0.5% | 0.7% | 21429 g |
| Vitamin B2, riboflavin | 0.015 mg | 1.8 mg | 0.8% | 1.2% | 12000 g |
| Vitamin B4, choline | 65 mg | 500 mg | 13% | 18.8% | 769 g |
| Vitamin B5, pantothenic | 0.215 mg | 5 mg | 4.3% | 6.2% | 2326 g |
| Vitamin B6, pyridoxine | 0.073 mg | 2 mg | 3.7% | 5.4% | 2740 g |
| Vitamin B9, folate | 16 μg | 400 μg | 4% | 5.8% | 2500 g |
| Vitamin B12, cobalamin | 1.41 μg | 3 μg | 47% | 68.1% | 213 g |
| Vitamin PP, NE | 0.703 mg | 20 mg | 3.5% | 5.1% | 2845 g |
| Macronutrients | |||||
| Potassium, K | 205 mg | 2500 mg | 8.2% | 11.9% | 1220 g |
| Calcium, Ca | 6 mg | 1000 mg | 0.6% | 0.9% | 16667 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 8% | 1818 g |
| Sodium, Na | 392 mg | 1300 mg | 30.2% | 43.8% | 332 g |
| Sulfur, S | 120.6 mg | 1000 mg | 12.1% | 17.5% | 829 g |
| Phosphorus, P | 334 mg | 800 mg | 41.8% | 60.6% | 240 g |
| Trace Elements | |||||
| Iron, Fe | 0.38 mg | 18 mg | 2.1% | 3% | 4737 g |
| Manganese, Mn | 0.017 mg | 2 mg | 0.9% | 1.3% | 11765 g |
| Copper, Cu | 23 μg | 1000 μg | 2.3% | 3.3% | 4348 g |
| Selenium, Se | 12.8 μg | 55 μg | 23.3% | 33.8% | 430 g |
| Zinc, Zn | 0.91 mg | 12 mg | 7.6% | 11% | 1319 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.17 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.646 g | ~ | |||
| valine | 0.379 g | ~ | |||
| Histidine * | 0.185 g | ~ | |||
| Isoleucine | 0.406 g | ~ | |||
| leucine | 0.72 g | ~ | |||
| lysine | 0.739 g | ~ | |||
| methionine | 0.286 g | ~ | |||
| threonine | 0.369 g | ~ | |||
| tryptophan | 0.102 g | ~ | |||
| phenylalanine | 0.351 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.536 g | ~ | |||
| Aspartic acid | 0.923 g | ~ | |||
| glycine | 1.034 g | ~ | |||
| Glutamic acid | 1.404 g | ~ | |||
| Proline | 0.286 g | ~ | |||
| serine | 0.36 g | ~ | |||
| tyrosine | 0.296 g | ~ | |||
| Cysteine | 0.12 g | ~ | |||
| Sterols | |||||
| Cholesterol | 24 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 0.005 g | max 1.9 г | |||
| monounsaturated trans fats | 0.004 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.128 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.008 g | ~ | |||
| 15: 0 Pentadecanoic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.081 g | ~ | |||
| 17: 0 Margarine | 0.004 g | ~ | |||
| 18: 0 Stearin | 0.029 g | ~ | |||
| 20: 0 Arachinic | 0.001 g | ~ | |||
| 22: 0 Begenic | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 0.048 g | min 16.8 г | 0.3% | 0.4% | |
| 14: 1 Myristoleic | 0.001 g | ~ | |||
| 16: 1 Palmitoleic | 0.009 g | ~ | |||
| 16: 1 cis | 0.006 g | ~ | |||
| 16: 1 trans | 0.003 g | ~ | |||
| 17: 1 Heptadecene | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.031 g | ~ | |||
| 18: 1 cis | 0.03 g | ~ | |||
| 18: 1 trans | 0.001 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.001 g | ~ | |||
| 22: 1 cis | 0.001 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 0.13 g | from 11.2 to 20.6 | 1.2% | 1.7% | |
| 18: 2 Linoleic | 0.008 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.001 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.007 g | ~ | |||
| 18: 3 Linolenic | 0.003 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.003 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.004 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.001 g | ~ | |||
| 20: 3 Eicosatriene | 0.002 g | ~ | |||
| 20: 3 Omega-6 | 0.002 g | ~ | |||
| 20: 4 Arachidonic | 0.005 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.042 g | ~ | |||
| Omega-3 fatty acids | 0.113 g | from 0.9 to 3.7 | 12.6% | 18.3% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.003 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.061 g | ~ | |||
| Omega-6 fatty acids | 0.015 g | from 4.7 to 16.8 | 0.3% | 0.4% |
The energy value is 69 kcal.
- 3 oz = 85 g (58.7 kCal)
- unit 2 large or 5 small = 30 гр (20.7 кКал)
Scallop rich in vitamins and minerals such as: choline – 13%, vitamin B12 – 47%, phosphorus – 41,8%, selenium – 23,3%
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 69 kcal, chemical composition, nutritional value, vitamins, minerals, how Scallop is useful, calories, nutrients, useful properties of Scallop