Scallop
Fast foods, scallops, breaded and fried
13.4%
268 kcal
268 kcal
Energy
19.2%
13.5 g
13.5 g
Fat
17%
3.4 g
3.4 g
Saturates
26.6%
1.6 g
1.6 g
Salt
39%
44%
16%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 268 (1121 kJ) | |
| from Carbohydrate | 107 (448 kJ) | |
| from Fat | 121 (508 kJ) | |
| from Protein | 44 (183 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 26.7 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 13.5 g | |
| Saturated Fat | 3.4 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | ~ | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 40.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 1,739.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 1,612.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 8.7 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 202.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 8,517.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.4 g | |
| Linoleic Acid | 284.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 135.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | ~ | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 135.0 mg | |
| Omega-6 Fatty Acids | 284.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 75.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 10.9 g | |
| Essential Aminos | ||
| Histidine | 220.0 mg | |
| Isoleucine | 468.0 mg | |
| Leucine | 770.0 mg | |
| Lysine | 636.0 mg | |
| Methionine | 238.0 mg | |
| Phenylalanine | 453.0 mg | |
| Threonine | 423.0 mg | |
| Tryptophan | 129.0 mg | |
| Valine | 502.0 mg | |
| Non-essential Aminos | ||
| Alanine | 562.0 mg | |
| Arginine | 671.0 mg | |
| Aspartic Acid | 880.0 mg | |
| Cystine | 174.0 mg | |
| Glutamic Acid | 2,027.0 mg | |
| Glycine | 553.0 mg | |
| Proline | 653.0 mg | |
| Serine | 535.0 mg | |
| Tyrosine | 343.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 48.0 g |
| Ash | 1.1 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 96 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.6 mg | |
| Vitamin B3 (niacin) | 0.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.4 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 37 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 13.0 mg | |
| Copper | 0.2 mg | |
| Fluoride | ~ | |
| Iron | 1.4 mg | |
| Magnesium | 22.0 mg | |
| Manganese | 0.2 mg | |
| Phosphorus | 203.0 mg | |
| Potassium | 204.0 mg | |
| Sodium | 638.0 mg | |
| Zinc | 0.8 mg | |
About Scallop
A scallop (from Old French escalope, meaning "shell") is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source; the name "scallop" is also applied to the meat of these animals when it is used as seafood. The brightly colored, fan-shaped shells of some scallops, with their radiating, fluted patterns, are valued by shell collectors, and have been used since ancient times as motifs in art and design.