Get acquainted with the scallops, nutrient-dense ax shells

Those of you who are seafood fans are certainly familiar with various types of shellfish dishes. Starting from virgin clams, bamboo clams, to green clams. Well, have you ever tried scallops? Scallops are clean white-fleshed and fine-textured clams that have the local name for scallops or ax clams. Although this type of shellfish is difficult to find in restaurants seafood five feet because the price is quite expensive, don't be discouraged from trying it! Just like the more common types of shellfish, scallops are also high in nutritional content, you know!

What are the nutritional content in the scallop?

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Scallops are a source of marine protein that should not be underestimated. Per 85 grams serving of ax clams (3-4 large scallops) contains 17 grams of protein and 90 calories. Still in the same portion, you will get:

Carbs: 5 grams
Fat: 0.5 grams
Omega-3 fatty acids: 333 milligrams
Selenium: 18.5 micrograms
Phosphorus: 362 milligrams

Not only that. Scallops are also enriched with various other vitamins and minerals such as vitamin B12, vitamin B6, vitamin A, vitamin E, iron, copper, zinc, magnesium, calcium and potassium, which can help increase your daily nutritional adequacy.

What are the benefits of eating scallops?

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Scallops are a high protein food source, but low in fat and calories. This advantage makes the shells suitable to be used as a diet for people who are on a diet. The reason is that adequate protein intake will keep you full longer, thereby preventing overeating.

This is proven by a study published in the American Journal of Clinical Nutrition, that reducing total calorie intake and increasing protein intake can actually help you lose weight. In addition, high protein intake but low carbohydrates also help increase the body's metabolism to burn fat for energy.

Uniquely, the various nutrients possessed by the scallop, including vitamin B12, zinc, and omega-3 fatty acids, are actually useful for supporting the work of your brain and nervous system. More specifically, it can prevent the risk of mental disorders.

The magnesium and calcium content in the scallops are equally great for maintaining the health of your heart. Therefore, these two nutrients are believed to help lower blood pressure as well as prevent heart disease.

This statement is also reinforced by research from the American Heart Association, which shows that low levels of magnesium in a low can result in high blood pressure, cardiac atrial fibrillation, and various other heart problems.

So in essence, you are very allowed to insert a scallop into the daily meal menu. It would be even better, if consumption is accompanied by other sources of carbohydrates and fiber. However, if you have a seafood allergy, you should avoid eating scallops.

Tips for choosing the best scallops to work with

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The most common types of scallops we see in stores are wet (fresh) seashells and shelled shells in airtight plastic packaging. Fresh mussels are generally of a higher quality. So if you plan to prepare the clams on the same day you buy them, go for fresh shells.

Also, make sure that the scallops you buy are still clean. Look for clam meat that is uniformly pearly white on all sides, with a tough, slightly moist texture. Good fresh scallop meat should not be completely dry or so wet that it is dripping with water. Avoid giving scallops that are damaged, not fresh, and smell bad.

If you want to buy a packaged one, keep it inside freezer until you will cultivate it. When it will be processed, first move it to the top shelf of the refrigerator the night before. Don't thaw frozen clams immediately at room temperature. In a pinch, you can thaw frozen clams by sealing them in a sealed plastic bag and pouring cold water over them.