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Sea scallops are an excellent source of vitamin B12

What is the sodium content in sea scallops?
(August 14, 2008)

Scallops are soft and have a sweet taste. They have a fleshy texture and belong to the family of molluscs. The shells are scallop shaped and ridged at the corner in a convex manner. They are hinged at one corner like a door and are also referred to as bi-valve molluscs. The fleshy portion inside the shells is known as 'nut'.

Coral is the reproductive gland of the molluscs and is also eaten by many. Sea scallops are about 20 to 40 in a pound and the largest scallop is the Plactopecten magellanicus. They are in the shape of a fan and they resemble wings of a bird. A single muscle helps in the opening and closing of the shell and this is referred to as the 'eye'. Sea scallops benefit the overall health of the individual.

Sea scallops are an excellent source of cyanocobalamin or vitamin B12. Homocystine conversion requires cobalamine, non occurrence of which results in serious complications, such as heart attack, stroke, diabetes and atherosclerosis. The risk of osteoporosis also increases with a low level of vitamin B12. About 33.3 percent of cobalamine is present in four ounces of sea scallops. They are also a rich source of omega 3 fatty acids, an essential nutrient for cardiac health. Omega3 helps in aversion of mood swings, thereby decreases the incidence of depression.

Free and smooth flow of blood is ensured, thereby helping in prevention of blood clots or thrombosis. It also supplies potassium and magnesium, which proves heart friendly. Relaxation of blood vessels is associated with magnesium and thus it provides relief from hypertension. Scallops protects against ischemic stroke disease. Derive this benefit, by consuming scallops thrice a month. Protection against atrial fibrillation is seen with boiled or baked scallops. Avoid fried scallops. In addition to whole grains, scallops provide relief from wheezing and asthma.

A serving of sea scallops provide 75 calories. About four ounces of sea scallops provides less than one gram of fat, with no saturated fat or monounsaturated fat. About 37 mg of cholesterol is seen. They also provide three gram of carbohydrate and 19 grams of protein. Sodium content in sea scallops is about 182 mg.

Scallops are referred to as dry packed, when they are devoid of any additives. They are treated with sodium tri polyphosphate, when wet packed. The presence of this chemical increases the weight of the scallops, by increasing the absorption of water, on freezing. Excessive cooking increases the toughness of the scallops. They are tender and sweet, in spite of their firmness.

Submitted by M S on August 14, 2008 at 08:04


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