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The nutritional characteristic of the scallop is its protein, which is of very good biological value, especially for its contribution of the essential amino acid tryptophan since per portion of 100 gr. Provides more than 80% of the daily requirement of this amino acid.

The low contribution of carbohydrates (1.2 g/100 g for scallops with roe and 2.7 g/100 g for scallops roe off) transforms it into a food with a very low glycemic index (low impact on Increase in blood glucose), which is highly valued because of the high rates of hyperglycemia and diabetes currently present in the population.

Scallops are also a very good source of micronutrients (vitamins and minerals). Vitamin B12 (cobalamin) (33% of the daily requirement) is an important protector of cardiovascular health.

The contribution of magnesium (19% of daily requirement) and potassium (12% of daily requirement) both macrominerals are related to the control of vascular homeostasis, hydrosaline balance and function of the nervous and muscular system.

These positive nutritional characteristics of scallops add to its very good contribution of omega-3 fatty acids, and its low contribution of cholesterol, which is also compensated by the important contribution of phytosterols.