What is scallop useful for health — 5 theses

Scallop is one of the most popular types of shellfish, which has received recognition in cooking in many countries of the world. It contains a lot of valuable biologically active substances.

Scientists claim that scallops have important health benefits. They are able to provide prevention of cardiovascular and endocrine diseases, normalize brain function and even help in weight loss.

5 useful properties

Below are 5 theses on the benefits of scallops (based on evidence).

1. The content of valuable nutrients

Scallop is a low–calorie (about 112 calories per 100 grams), but nutritious seafood. It contains the following useful substances:

Thus, scallops are a unique source of a number of vital trace elements, especially zinc, copper, selenium and omega-3 acids. Their deficiency in the human body is associated with a high incidence of diseases from the heart and blood vessels, immune and endocrine systems.

2. Weight Loss Aid

Scallop is a low–calorie product rich in high-quality proteins.

Research conducted in the USA, demonstrate that even a slight restriction of the caloric content of the daily diet with adequate protein intake contributes to a marked decrease in body weight.

Proteins cause rapid mechanical overflow of the stomach and increase the feeling of satiety, as a result, a person needs less food over the next few hours.

Scientists also note the ability of scallop proteins to accelerate the breakdown of adipose tissue in order to meet the energy needs of the body.

Experts from Iceland claim that replacing any dish in the diet with seafood (with the total calorie content of the daily diet unchanged) leads to pronounced weight loss.

3. Maintaining brain health

Scallops are rich in zinc, vitamin B12 and omega-3 fatty acids, which regulate activity of the central nervous system .

With regular inclusion of shellfish in the menu, according to the data scientists from the UK, neurodegenerative diseases (Alzheimer's disease), mental disorders and cognitive sphere are less common .

According to information of the American scientific community, vitamin B12 also reduces the concentration of homocysteine in brain tissues, an excess of which is associated with a high incidence of psychiatric pathologies.

Amazing data lead Indian specialists. Low levels of vitamin B12 in the diet of pregnant women lead to the fact that children during the first 9 years of life face a number of developmental disorders, have difficulty remembering and processing information.

4. Prevention of cardiovascular diseases

Scallops contain substances important for the health of the heart and blood vessels: magnesium, potassium, omega-3 polyunsaturated acids.

Magnesium and Potassium, according to information American scientists cause relaxation of the walls of the arteries, which leads to a decrease in blood pressure. This feature allows the use of seafood for therapy (together with medications) and prevention of early development of hypertension.

Sufficient levels of magnesium and omega-3 fatty acids in the body linked with a rare incidence of atrial fibrillation and a number of fatal arrhythmias (ventricular flutter).

A special role is given to omega-3 fatty acids, which reduce the level of cholesterol and its atherogenic fractions (LDL, VLDL, TAG) in the blood slightly increases the concentration of beneficial lipids (HDL).

When normal cholesterol levels atherosclerotic plaques on the inner walls of the arterial bed are less likely to form in the body, as a result of which pathologies such as coronary heart disease, myocardial infarction, stroke, chronic cerebral ischemia, etc. are less common.

5. Prevention of thyroid diseases

According to the data scientists from Switzerland, scallops normalize the production of thyroid hormones (T3 and T4), affecting the metabolism in the tissues of this organ.

Seafood is also able to prevent a number of malignant and autoimmune diseases (nodular or diffuse toxic goiter) of the thyroid gland and, in some cases, the entire body.

Possible harm

Despite all the medicinal properties, sometimes scallops can be harmful to health. Common side effects include:

1. Poisoning. Scallops are capable of accumulating mercury and a number of heavy metals. If consumed excessively, symptoms of poisoning may occur. Children and pregnant women should consume them (as well as other sea products) in limited quantities!
2. Helminthiasis . Parasites may be present in the body of a mollusk, which, with inadequate heat treatment, "migrate" into the human body.
3. Dyspeptic disorders. Seafood, when taken excessively, can cause overload of the gastrointestinal tract and lead to symptoms such as nausea and vomiting, bloating and spastic pain along the course of the large intestine, stool disorders.
4. Allergic reactions . Allergic pathologies to representatives of the Mollusk family (including scallops) occur in 10% of the population and can manifest themselves in different ways. They are caused by the sensitization of the body to the protein tropomyosin.

Rules of selection and preparation

Scallop meat, due to its high cost (retail price from 2,200 to 5,000 rubles) and difficulties associated with fishing and transportation, may reach the buyer spoiled or be the subject of counterfeits.

A number of features should be considered that will allow you to choose an exceptionally fresh and healthy product:

1. Smell. Any fresh clam should smell like the sea. The presence of a fishy or other odor is unacceptable.
2. Size. The smaller the scallop, the more valuable nutrients it contains and the smaller the volume of mercury and other heavy metals.
3. The color of the meat. Fresh meat has a pink, creamy color, let's say a grayish shade.

It is preferable to buy fresh or chilled shellfish. Their sink should be closed. The presence of incompletely closing flaps is a sign of death or the presence of diseases.

When buying frozen seafood, proper defrosting is required – 3-7 hours in the refrigerator, then 3-5 hours in cold water at room temperature.

Before cooking, it is necessary to remove the shell, films and layers. The most useful option for heat treatment is boiling.

On the basis of scallops, you can cook a lot of dishes: soups, salads, cabbage rolls, cutlets. Scallops in brine and in Korean are extremely popular.

Conclusion

1. Scallops are a nutritious product containing many valuable proteins and omega-3 polyunsaturated fats, as well as vitamins and minerals.
2. Seafood is able to prevent a large number of diseases from the heart and blood vessels, endocrine and central nervous systems, and have a beneficial effect on body weight.
3. The main thing is to take a responsible approach to choosing and cooking.