Mollusks, giant ezo-scallop, adductor muscle, baked: Calories & Nutrition per 100 g
Mollusks, giant ezo-scallop, adductor muscle, baked has 123 kcal per 100 g of edible portion, with 23.8 g protein, 0.3 g fat and 4.6 g carbohydrate, according to Japan's official Standard Tables of Food Composition.
| Food number | 10414 |
|---|---|
| Name in Japanese | ＜貝類＞ ほたてがい 貝柱 焼き |
| Food group | Fish and shellfish |
| Also called | common scallop, Japanese scallop |
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無料で見てみる →Nutrition per 100 g (edible portion)
| Energy | 123 kcal |
|---|---|
| Water | 67.8 g |
| Protein | 23.8 g |
| Fat | 0.3 g |
| Carbohydrate (by difference) | 4.6 g |
| Dietary fibre | (0) g |
| Salt equivalent | 0.4 g |
| Sodium | 150 mg |
| Potassium | 480 mg |
| Calcium | 13 mg |
| Iron | 0.3 mg |
| Vitamin C | 1 mg |
| Cholesterol | 52 mg |
How to read these numbers
- By energy, it ranks 228 of 417 fish and shellfish listed here (1 = most kcal per 100 g).
- Values are per 100 g of the edible portion, not per serving.
- Figures in brackets are estimated or calculated values. “Tr” means a trace amount; “-” means not measured.
Other forms of mollusks
- Mollusks, bloody clam, raw – 70 kcal
- Mollusks, jackknife clam, raw – 44 kcal
- Mollusks, short-necked clam, raw – 29 kcal
- Mollusks, short-necked clam, "Tsukudani" (simmered meat in soy sauce and sugar) – 218 kcal
- Mollusks, short-necked clam, canned products, boiled in brine – 102 kcal
- Mollusks, short-necked clam, canned products, boiled with seasoning – 124 kcal
- Mollusks, abalone, steamed and dried – 257 kcal
- Mollusks, abalone, "Shiokara" (salted and fermented) – 93 kcal
- Mollusks, abalone, canned in brine – 85 kcal
- Mollusks, Mediterranean mussel, raw – 63 kcal
- Mollusks, Japanese baking scallop, cultured, raw – 55 kcal
- Mollusks, Escargot Apple snails, canned in brine – 75 kcal
Source: Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Eighth Revised Edition), 2023 supplement; English food names from the official English edition (2015). Compiled and reformatted by this website. This page is general information, not dietary or medical advice.