Properties of scallops, one of the most admired seafood not only for its flavor, but also for the wide variety of nutritional benefits it provides.
In a previous note we talked to you about the different properties of clams, a shellfish whose flavor makes it a highly sought-after food in many kitchens, as it is a complement they devise made in sauce or with spaghetti.
Regarding shellfish, we can find another food that, in addition to being delicious, is equally healthy: scallops, whose flavor complements almost perfectly when they are made with garlic, coriander and parsley.
Of course, when buying them at the fishmonger we must bear in mind that the true and authentic fresh scallops must have white and firm meat. Therefore, if we are faced with darkened or smelling scallops, it means that they are not fresh, and even that they may be in bad condition.
Benefits of scallops
The scallops are especially rich in vitamins of group B, especially highlighting including vitamin B12. Regarding its mineral content, we can highlight its high content of potassium, selenium and magnesium, as well as calcium.
They do not have a high caloric intake, and are also low in fat, so their consumption is recommended in weight loss diets. In fact, 100 grams of scallops provide only about 92 calories.
Thanks to its vitamin B12 content, it becomes a food that helps prevent colon cancer, in addition to helping us keep our bones in good condition. While being rich in magnesium they help regulate the nerves and keep the heart in optimal health conditions.
They are also rich in tryptophan, an essential amino acid that helps our body produce serotonin, a neurotransmitter that is useful in the treatment and prevention of insomnia and improves mood.