The nutritional value of scallops

The nutritional value of scallops Scallops are the nicknames of bivalve molluscs belonging to the genus Scallop. There are about 400 species. Its shells, meat, and nacre have extremely high utility value. Scallops are a very popular food in both the East and the West. We generally eat white-colored retracted muscles. Scallops have a high nutritional value.

1. Lower cholesterol scallops contain a dalte 7-cholesterol and 24-methylene-cholesterol with a serum cholesterol-lowering effect. They both have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. . Their efficacy is stronger than that of commonly used cholesterol-lowering drugs, sitosterol. Suitable for people with high cholesterol and high blood lipids.

2. Brain and eyesight scallops are rich in carbohydrates and calcium, can maintain the energy necessary for brain function, increase the elasticity of the eyeball wall, and prevent the occurrence and development of myopia.

3. The cellulose in the laxative scallops promotes peristalsis of the intestinal wall, aids digestion, and prevents the stool from drying out.

4. Skin care skin care scallops are rich in vitamin E, inhibit skin aging and prevent pigmentation. Elimination of skin damage such as dry skin and itching caused by skin allergies or infections.

5. Suppression of cancer and effective anti-tumor cancer, reduce the incidence of cancer. Delays and inhibits the growth and spread of cancer cells. Degrade and shrink cancer cells.

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