The nutritional value of scallop is as follows:
Brain-strengthening: Rich in carbohydrates, it is an essential energy source for maintaining brain function.
Improving eyesight: It is rich in calcium, which can increase the elasticity of the eyeball wall and prevent the occurrence and development of myopia.
Strengthening spleen and regulating stomach: it is suitable for abdominal distension, loose stool, loss of appetite, weakness of limbs and mental fatigue caused by weakness of spleen and stomach. Warming stomach and treating stomach cold.
Moisten intestines: cellulose can promote peristalsis of intestinal wall, help digestion and prevent dry stool.
The nutritional value of scallop is high, and the nutritional value of scallop and oyster is the same. Glycogen, the main component of oyster, can quickly restore physical strength.
Therefore, the nutritional value of scallops is the same. The main nutritional value of scallops is rich in vitamins, protein and cholesterol.
It doesn't matter if ordinary people eat this, but patients with hypertension try not to eat it.
Scallops have extremely high nutritional value. It is not only rich in high-quality protein, but also contains a lot of unsaturated fatty acids. People can purify their blood by eating it.
Accelerating the metabolism of cholesterol in blood has obvious protective effect on human cardiovascular system, can prevent cardiovascular diseases, and can also reduce the incidence of hypertension and hyperlipidemia.
Scallops are also rich in vitamins and various minerals, among which calcium, zinc, phosphorus and other trace elements are high.
These trace elements can promote human development and improve bone health after being absorbed by human body.
It can prevent calcium deficiency and reduce the incidence of osteoporosis and bone and joint diseases.