What are the nutritional values ​​of scallops? What are the benefits of scallops?

Contents of this article

1. What are the nutritional values ​​of scallops?

2. Benefits of scallops

3. Precautions for eating scallops

What are the nutritional values ​​of scallops?

Scallops contain protein, fat, cholesterol, carbohydrates, B vitamins, vitamin E, calcium, phosphorus and other substances. Among them, B vitamins and vitamin E have antioxidant effects, improve skin quality and delay aging. Unsaturated fatty acids, vitamins and other nutrients can promote the growth and development of brain cells, improve intelligence and memory, and can also improve the body's disease resistance and enhance immunity. It also contains selenium, which can degenerate and shrink cancer cells, and play an auxiliary role in the treatment of cancer.

Benefits of scallops

Scallops can improve brain health because they are rich in carbohydrates, which are essential energy for maintaining brain function.

Scallops can improve eyesight, increase the elasticity of the eyeball wall, and prevent the occurrence and development of myopia.

Scallops can strengthen the spleen and stomach, and are suitable for treating symptoms such as spleen deficiency, loose stools, loss of appetite, limb fatigue, and cold stomach.

Scallops can moisten the intestines, promote peristalsis of the intestinal wall, aid digestion, and prevent dry stools.

Scallops can nourish the skin, inhibit skin aging, prevent pigmentation, and eliminate skin damage such as dryness and itching caused by skin allergies or infections.

Scallops can promote blood circulation and are suitable for people with dull skin, loss of redness, and cold hands and feet.

Scallops can inhibit cancer and fight tumors, effectively prevent cancer and reduce the incidence of cancer.

Precautions for eating scallops

Frozen scallops must be cooked before thawing. Frozen scallop meat is firm, moist and shiny. The cooking time of scallops should not be too long, otherwise they will become hard, dry and lose their flavor.

Scallops are cold in nature, and pregnant women are prone to anemia, so they should not eat too much.

People with poor stomachs should not eat scallops.

Do not eat persimmons when eating scallops, as it can easily cause kidney stones.

Shellfish themselves are very flavorful. When cooking, do not add MSG or too much salt, otherwise the flavor will be lost.

Do not eat undercooked shellfish to avoid contracting diseases such as hepatitis.