The nutritional value of clams

The nutritional characteristics of clams is high protein, high trace element, iron, calcium and less fat. Shellfish are also a number of these characteristics. Clams is not only delicious, but it is also more comprehensive nutrition, it is inexpensive seafood. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients, is a low calorie, high protein food.

1, Clam meat contains sugary, protein, fat, inorganic salts, vitamins A, B1, B2. Clam shell containing calcium carbonate, calcium phosphate, silicate magnesium, iodine and bromine salts.

2, The calcium content of clams in the seafood was quite protruding. Weight of 100 grams of clams, for example, had 130 milligrams of calcium content, although it can not be compared with the dairy products, but also be a good source of calcium.

3, Clams vitamin B12 content is very rich, B12 in relation to the blood metabolism. The lack of B12 may occur pernicious anemia, especially in patients after gastric surgery, B12 absorption rate is poor, can be more intake of some of the clams.

4, Clams contains taurine, can help the synthesis of bile, helps cholesterol metabolism, resistant to spasm, inhibition of anxiety.

5, As clams are not high fat content, calories per 100 kg only 55 calories, is low-fat meat. For people who want to control weight, clams are very good choice.

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