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 | 216 kCal | 1684 kCal | 12.8% | 5.9% | 780 g |
| Proteins | 18.07 g | 76 g | 23.8% | 11% | 421 g |
| Fats | 10.94 g | 56 g | 19.5% | 9% | 512 g |
| Carbohydrates | 10.13 g | 219 g | 4.6% | 2.1% | 2162 g |
| Water | 58.44 g | 2273 g | 2.6% | 1.2% | 3889 g |
| Ash | 1.83 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 22 μg | 900 μg | 2.4% | 1.1% | 4091 g |
| Vitamin B1, thiamine | 0.042 mg | 1.5 mg | 2.8% | 1.3% | 3571 g |
| Vitamin B2, riboflavin | 0.11 mg | 1.8 mg | 6.1% | 2.8% | 1636 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 3.2% | 1429 g |
| Vitamin B9, folate | 50 μg | 400 μg | 12.5% | 5.8% | 800 g |
| Vitamin B12, cobalamin | 1.32 μg | 3 μg | 44% | 20.4% | 227 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 1.2% | 3913 g |
| Vitamin PP, NE | 1.505 mg | 20 mg | 7.5% | 3.5% | 1329 g |
| Macronutrients | |||||
| Potassium, K | 333 mg | 2500 mg | 13.3% | 6.2% | 751 g |
| Calcium, Ca | 42 mg | 1000 mg | 4.2% | 1.9% | 2381 g |
| Magnesium, Mg | 59 mg | 400 mg | 14.8% | 6.9% | 678 g |
| Sodium, Na | 464 mg | 1300 mg | 35.7% | 16.5% | 280 g |
| Sulfur, S | 180.7 mg | 1000 mg | 18.1% | 8.4% | 553 g |
| Phosphorus, P | 236 mg | 800 mg | 29.5% | 13.7% | 339 g |
| Trace Elements | |||||
| Iron, Fe | 0.82 mg | 18 mg | 4.6% | 2.1% | 2195 g |
| Manganese, Mn | 0.14 mg | 2 mg | 7% | 3.2% | 1429 g |
| Copper, Cu | 78 μg | 1000 μg | 7.8% | 3.6% | 1282 g |
| Selenium, Se | 26.9 μg | 55 μg | 48.9% | 22.6% | 204 g |
| Zinc, Zn | 1.06 mg | 12 mg | 8.8% | 4.1% | 1132 g |
| Essential Amino Acids | |||||
| Arginine * | 1.266 g | ~ | |||
| valine | 0.818 g | ~ | |||
| Histidine * | 0.355 g | ~ | |||
| Isoleucine | 0.8 g | ~ | |||
| leucine | 1.295 g | ~ | |||
| lysine | 1.28 g | ~ | |||
| methionine | 0.407 g | ~ | |||
| threonine | 0.768 g | ~ | |||
| tryptophan | 0.21 g | ~ | |||
| phenylalanine | 0.687 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 1.059 g | ~ | |||
| Aspartic acid | 1.679 g | ~ | |||
| glycine | 1.074 g | ~ | |||
| Glutamic acid | 2.765 g | ~ | |||
| Proline | 0.85 g | ~ | |||
| serine | 0.847 g | ~ | |||
| tyrosine | 0.588 g | ~ | |||
| Cysteine | 0.25 g | ~ | |||
| Sterols | |||||
| Cholesterol | 54 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.669 g | max 18.7 г | |||
| 14: 0 Myristic | 0.056 g | ~ | |||
| 16: 0 Palmitic | 1.546 g | ~ | |||
| 18: 0 Stearin | 1.063 g | ~ | |||
| Monounsaturated fatty acids | 4.498 g | min 16.8 г | 26.8% | 12.4% | |
| 16: 1 Palmitoleic | 0.031 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.456 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 2.856 g | from 11.2 to 20.6 | 25.5% | 11.8% | |
| 18: 2 Linoleic | 2.443 g | ~ | |||
| 18: 3 Linolenic | 0.156 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.011 g | ~ | |||
| 20: 4 Arachidonic | 0.027 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.086 g | ~ | |||
| Omega-3 fatty acids | 0.372 g | from 0.9 to 3.7 | 41.3% | 19.1% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.016 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.103 g | ~ | |||
| Omega-6 fatty acids | 2.47 g | from 4.7 to 16.8 | 52.6% | 24.4% |
The energy value is 216 kcal.
- 2 large = 31 gr (67 kcal)
Scallop fried in breadcrumbs rich in vitamins and minerals such as: vitamin B9 – 12,5%, vitamin B12 – 44%, potassium – 13,3%, magnesium – 14,8%, phosphorus – 29,5%, selenium – 48,9%
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- 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 216 kcal, chemical composition, nutritional value, vitamins, minerals, how is Scallop fried in breading useful, calories, nutrients, useful properties Scallop fried in breading