RM40.00 - RM178.00
【150頭】Scallop China Dalian 大連元貝
Price RM40.00 - RM178.00
Product SKU SEA0083
Size (L x W x H) 13 cm x 13 cm x 25 cm
Availability 15
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#scallop #dalian #大連元貝 #元貝

Goodness in scallops
By CHIA JOO SUAN (from The Stars)
Fish is generally known to be good for us. Is scallop, a shellfish, just as healthful? Many people shun shellfish, especially oysters and cockles, for fear of contaminants such as heavy metals and viral pathogens. Unlike oyster, the creamy white flesh of scallop looks more like fish cake than shellfish. It has a delicately mild sweet flavour and is as tasty as fish.

Scallops are molluscs. They have two convexly ridged, or scalloped, fan-shaped shells hinged at one end. The edible portion of the scallop is the white muscle, which is also called the nut. The reproductive glands known as coral are also edible, but they are not widely available. Dried scallop is known as conpoy in Cantonese.

1. Natural vitamins

In addition to their delectable taste, scallops contain a range of B-complex vitamins including B1, B2, B3, B6, B12 and folic acid. These are essential nutrients involved in the breakdown of protein, fat and carbohydrate for energy. Thus, scallops are considered a high-energy food.

A common practice by the Chinese is to use dried scallop as an ingredient for preparing delicious porridge or soup. It is a good practice to flavour soups and porridge with scallop, especially for those who suffer from arteriosclerosis or diabetic heart disease.

The magnesium and potassium in scallops pack a double punch against heart disease. People with heart arrhythmia, or irregular heartbeat, elevated blood pressure and weakening of bone, or suffering from muscle weakness, tremor, or spasms may benefit by including scallop in their diet.

2. Omega-3 fatty acids