Scallop
Mollusks, scallop, mixed species, cooked, breaded and fried
10.8%
215 kcal
215 kcal
Energy
15.6%
10.9 g
10.9 g
Fat
13.3%
2.7 g
2.7 g
Saturates
19.3%
1.2 g
1.2 g
Salt
19%
46%
34%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 215 (902 kJ) | |
| from Carbohydrate | 41 (170 kJ) | |
| from Fat | 98 (412 kJ) | |
| from Protein | 72 (303 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 10.1 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 10.9 g | |
| Saturated Fat | 2.7 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | ~ | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 56.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 1,546.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 1,063.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 4.5 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 31.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 4,456.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 6.0 mg | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 2.9 g | |
| Linoleic Acid | 2,443.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 156.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 11.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 27.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 86.0 mg | |
| Clupanodonic Acid | 16.0 mg | |
| Docosahexaenoic Acid | 103.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 156.0 mg | |
| Omega-6 Fatty Acids | 2,443.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 54.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 18.1 g | |
| Essential Aminos | ||
| Histidine | 355.0 mg | |
| Isoleucine | 800.0 mg | |
| Leucine | 1,295.0 mg | |
| Lysine | 1,280.0 mg | |
| Methionine | 407.0 mg | |
| Phenylalanine | 687.0 mg | |
| Threonine | 768.0 mg | |
| Tryptophan | 210.0 mg | |
| Valine | 818.0 mg | |
| Non-essential Aminos | ||
| Alanine | 1,059.0 mg | |
| Arginine | 1,266.0 mg | |
| Aspartic Acid | 1,679.0 mg | |
| Cystine | 250.0 mg | |
| Glutamic Acid | 2,765.0 mg | |
| Glycine | 1,074.0 mg | |
| Proline | 850.0 mg | |
| Serine | 847.0 mg | |
| Tyrosine | 588.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 58.4 g |
| Ash | 1.8 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 75 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 1.5 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 37 mcg | |
| Vitamin B12 (cobalamin) | 1 mcg | |
| Vitamin C | 2.3 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 42.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.8 mg | |
| Magnesium | 59.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 236.0 mg | |
| Potassium | 333.0 mg | |
| Sodium | 464.0 mg | |
| Zinc | 1.1 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.