Placopecten magellanicus
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
Swimming bivalves of which, in most Western markets, only the large adductor muscle is sold; in Europe and Japan the roe and mantle are eaten too. The USDA entry here is the raw mixed-species muscle.
Also known as Sea scallops, Bay scallops, Coquilles Saint-Jacques, Hotate
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
May support muscle protein synthesis as a very lean complete protein. Support comes from seafood protein generally rather than from any study of scallops.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.
| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 69 kcal | 3% |
| Protein | 12.1 g | 24% |
| Total fat | 0.49 g | 1% |
| Carbohydrate | 3.18 g | 1% |
| Fibre | 0 g | 0% |
| Total sugars | 0 g | — |
| Water | 82.5 g | — |
| Fats | ||
| Saturated fat | 0.128 g | 1% |
| Monounsaturated fat | 0.048 g | — |
| Polyunsaturated fat | 0.13 g | — |
| Cholesterol | 24 mg | 8% |
| ALA (omega-3) | 0.0030 g | — |
| EPA (omega-3) | 0.042 g | — |
| DHA (omega-3) | 0.061 g | — |
| DPA (omega-3) | 0.0030 g | — |
| Linoleic acid (omega-6) | 0.0080 g | — |
| Vitamins | ||
| Vitamin A | 1 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0 mg | 0% |
| Vitamin K | 0 µg | 0% |
| Thiamin (B1) | 0.0070 mg | 1% |
| Riboflavin (B2) | 0.015 mg | 1% |
| Niacin (B3) | 0.703 mg | 4% |
| Pantothenic acid (B5) | 0.215 mg | 4% |
| Vitamin B6 | 0.073 mg | 4% |
| Folate | 16 µg | 4% |
| Vitamin B12 | 1.41 µg | 59% |
| Choline | 65 mg | 12% |
| Minerals | ||
| Calcium | 6 mg | 0% |
| Iron | 0.38 mg | 2% |
| Magnesium | 22 mg | 5% |
| Phosphorus | 334 mg | 27% |
| Potassium | 205 mg | 4% |
| Sodium | 392 mg | 17% |
| Zinc | 0.91 mg | 8% |
| Copper | 0.023 mg | 3% |
| Manganese | 0.017 mg | 1% |
| Selenium | 12.8 µg | 23% |
| Other measured compounds | ||
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
| Caffeine | 0 mg | — |
| Ash | 1.74 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Mollusks, scallop, mixed species, raw (USDA FoodData Central, FDC ID 174220).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Worth knowing
Scallops accumulate domoic acid and saxitoxins from algal blooms, concentrated in the viscera and roe rather than in the adductor muscle. That is precisely why regulators in several countries allow the shucked muscle to be landed from areas where the whole animal cannot. Both toxin groups are heat-stable.
Allergy
A regulated allergen group distinct from crustaceans, driven mainly by tropomyosin, and capable of causing anaphylaxis.
Too much
Much frozen scallop is soaked in sodium tripolyphosphate to hold water, which raises sodium well above the plain USDA figure, makes the scallop weep in the pan so it steams rather than browns, and means part of what is paid for by weight is water. Dry-packed scallops are the untreated alternative.