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Healthy Diet Plans >>  Therapeutic Value of Different Foods >>  Fish and Seafood >>  Sea Scallops

Sea Scallops

Individuals that are particularly not found of fish or shell fish enjoy the soft delicate and sweet mild flavor of sea scallops. Fresh scallops are readily available from the months of October to March, however frozen scallops are available throughout the year. The tender white muscle present between the two shells of scallop is the edible portion.

Health and scallop

Scallop along with great palatability provides wide range of nutrients that promotes cardiovascular health and protects against colon cancer. It is an excellent source of proteins, good fats that is the omega 3 fats, vitamin B12, magnesium and potassium.
  1. High homocysteine levels is directly associated with atherosclerosis and osteoporosis.
    Vitamin B12 from scallop helps to keep the levels of homocysteine low and also prevents atherosclerosis. 120 g scallop provides almost 33.3% daily values for vitamin B12.
  2. Omega 3 fatty acids along with magnesium and potassium helps to relax the arteries and veins which in turn lessen resistance and improves blood flow thus delivering more nutrients and oxygen to the body. Potassium helps to prevent high blood pressure. Omega 3 fats along with vitamin B12 have a protective effect mainly to the cardiovascular system in terms of preventing erratic heart rhythms, improving the HDL to LDL ratio, preventing high blood pressure, preventing atherosclerosis, preventing the blood to clot in the arteries, lowering triglycerides and reducing the risk of stroke and heart attack.
  3. Scallop promises cardiovascular benefits by increasing heart rate variability that is a measure of heart muscle function. By greater variability between heart beats the risk of heart arrhythmia and sudden death is lowered.
  4. Fish consumption is also related to other benefits like having a protective effect against deep vein thrombosis, pulmonary embolism, protects against cancer, Alzheimer’s disease, age-related cognitive decline, reduces inflammation, childhood asthma; reduce the risk of leukemia, multiple myeloma and kidney cancer. The omega 3 fats also improve moods and reduce depression.
  5. Sea scallop should be cooked in such a way that it should allow minimum nutrient loss. Cooking method is very important when it comes to fish or shell fish. Focus on cooking methods like broiling, baking, or grilling instead of deep frying. Frying may also promote the free radicals causing oxidative stress in the body and worsening the situation. Broiled or baked fish may lower atrial fibrillation that is the most common type of heart arrhythmia.
  6. People with purine related problems like gout, uric acid problems or kidney problems should consume scallops with caution as it has these naturally occurring purines that should be avoided in such conditions.
Submitted on January 16, 2014