Grilled Scallop Skewer
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 64.31 g | 23% |
| Net Carbohydrates | 53.12 g | 22% |
| Sugars | 7.33 g | 21% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 11.2 g | 40% |
| Protein | 166.93 g | 334% |
| Total Fat | 111.65 g | 143% |
| Saturated Fat | 33.26 g | 166% |
| Monounsaturated Fat | 39.75 g | - |
| Polyunsaturated Fat | 6.69 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 185.92 mg | 62% |
| Vitamins | ||
| Vitamin A | 41.48 mcg | 5% |
| Vitamin C | 24.72 mg | 27% |
| Vitamin D | 0.23 mcg | 1% |
| Minerals | ||
| Sodium | 5358.3 mg | 233% |
| Potassium | 1548.9 mg | 33% |
| Calcium | 80.52 mg | 6% |
| Magnesium | 177.58 mg | 42% |
| Iron | 3.63 mg | 20% |
| Zinc | 7.26 mg | 66% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
5%
Vitamin C
27%
Vitamin D
1%
Vitamin E
52%
Vitamin K
133%
Vitamin B1
3%
Vitamin B2
14%
Vitamin B3
32%
Vitamin B5
35%
Vitamin B6
36%
Vitamin B7
-
Vitamin B9
26%
Vitamin B12
407%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
6%
Iron
20%
Magnesium
42%
Phosphorus
156%
Potassium
33%
Sodium
233%
Zinc
66%
Copper
24%
Manganese
20%
Selenium
181%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
190%
Isoleucine
237%
Valine
175%
Lysine
215%
Tryptophan
225%
Threonine
205%
Phenylalanine
236%
Methionine
333%
Histidine
146%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 1894 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
4 h 38 min
Jogging
3 h 59 min
Cycling
4 h 6 min
Walking
7 h 25 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Scallops are an excellent source of high-quality protein, which, in research in male C57BL/6J mice, effectively prevents diet-induced obesity and improves the plasma lipid profile by reducing lipid mobilization and enhancing cholesterol clearance. This high-quality protein also promotes satiety, aiding in weight management. However, scallops, as shellfish, are associated with a risk of anaphylaxis, particularly in adults, and are susceptible to contamination by anthropogenic debris, including plastic fragments and textile fibers, which has infiltrated marine food webs.
1. Scallop Protein With Endogenous High Taurine and Glycine Content Prevents High-Fat, High-Sucrose-Induced Obesity and Improves Plasma Lipid Profile in Male C57bl/6j Mice.
Source: PubMed
Summary: Dietary scallop protein effectively prevents high-fat, high-sucrose-induced obesity, maintains lean body mass, and improves the plasma lipid profile in male C57BL/6J mice.
Read More: https://pubmed.ncbi.nlm.nih.gov/24658997/
2. Are Scallops Safe to Eat? Nutrition, Benefits and More
Source: Healthline, 2018
Summary: Scallops are an excellent source of high-quality protein, making them beneficial for weight management by promoting satiety and potentially reducing overall calorie intake.
3. Trends in Seafood-Induced Anaphylaxis: Data From the European Anaphylaxis Registry.
Source: PubMed
Summary: Shellfish-induced anaphylaxis, which includes reactions to scallops, was more prevalent in adults, particularly women, and often presented with an atopy-independent phenotype, frequently linked to larger portion sizes and suspected cofactors.
Read More: https://pubmed.ncbi.nlm.nih.gov/40780380/
4. Seafood Selections That Help Your Heart - and Our Planet - Harvard Health
Source: Harvard Health, 2025
Summary: Bivalves, including scallops, are among the best sources of animal-based protein due to their significantly lower greenhouse gas emissions compared to terrestrial foods.
Read More: https://www.health.harvard.edu/heart-health/seafood-selections-that-help-your-heart-and-our-planet
5. Anthropogenic Debris in Seafood: Plastic Debris and Fibers From Textiles in Fish and Bivalves Sold for Human Consumption
Source: Nature, 2015
Summary: Scallops, along with other shellfish, are susceptible to contamination by anthropogenic debris, including plastic and textile fibers, which has infiltrated marine food webs at levels relevant to human exposure.
Read More: https://www.nature.com/articles/srep14340
