Food CategoriesSeafood
| Calories in Japanese Baking Scallop | 59Cal 100g 21 Cal 35g(1item peeled) |
|---|---|
| Diet Friendliness | |
| Appetite Satisfaction | |
| Nutritional Value | |
| Noteworthy Nutrients | Vitamin B12,Manganese |
| Calorie |  |
| Diet Friendliness |  |
| Appetite Satisfaction |  |
| Nutritional Value |  |
| Water Content | 84 (%) |
| Refuse | 65 (%) |
Nutrition info displayed such as percent meal value and PFC balance scales are based on a 1800 calorie diet for women between ages 18 and 29 years old weighing around 112 pounds and daily nutritional requirements.
（Percent Meal Value）
| Energy | 21 Cal | 536～751Cal |
 | ||
| Protein | 3.78g (15.12 Cal) | 15～34g |
| ||
| Fat | 0.28g (2.52 Cal) | 13～20g |
| ||
| Carbohydrate | 0.53g (2.12 Cal) | 75～105g |
| ||
The calories in Japanese Baking Scallop per 35g(1item peeled) is 21 calories. Japanese Baking Scallop is calculated to be 59Cal per 100 grams making 80Cal equivalent to 135.59g with 3.78g of mostly protein、0.53g of carbohydrates、0.28g of fat in 35g while being rich in vitamins and minerals such as Vitamin B12 and Manganese.
Vitamins, ｍinerals, dietary fiber, and sodium content for 35g (1item peeled) of Japanese Baking Scallop
（Percent Meal Value）
| Vitamin A Retinol Equivalent | 2.1μg | 221μgRE |
 | ||
| Vitamin E Alpha Tocopherol | 0.14mg | 2.2mg |
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| Vitamin B2 | 0.07mg | 0.36mg |
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| Niacin | 0.49mg | 3.48mgNE |
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| Vitamin B6 | 0.02mg | 0.35mg |
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| Vitamin B12 | 4.59μg | 0.8μg |
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| Folate | 4.9μg | 80μg |
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| Pantothenic Acid | 0.08mg | 1.5mg |
| ||
（Percent Meal Value）
| Sodium | 157.5mg | ～1000mg |
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| Potassium | 91mg | 833mg |
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| Calcium | 16.8mg | 221mg |
| ||
| Magnesium | 25.9mg | 91.8mg |
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| Phosphorus | 59.5mg | 381mg |
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| Iron | 0.7mg | 3.49mg |
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| Zinc | 2.14mg | 3mg |
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| Copper | 0.04mg | 0.24mg |
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| Manganese | 1.72mg | 1.17mg |
| ||
（Percent Meal Value）
| Sodium Chloride Equivalent | 0.39g | ～2.5g |
| ||
Fatty acid composition in 35g (1item peeled) of Japanese Baking Scallop
（Percent Meal Value）
| Saturated Fatty Acids | 0.05g | 3g～4.7g |
| ||
| Monounsaturated Fatty Acids | 0.02g | ～6.2g |
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| Polyunsaturated Fatty Acids | 0.07g | 3g～8.3g |
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| Total Fatty Acids | 0.15g | |
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| N3 Polyunsaturated | 0.06g | |
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| N6 Polyunsaturated | 0.01g | |
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| Oleic Acid | 10.85mg | |
| ||
| Linoleic Acid | 2.8mg | |
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| Alpha Linolenic Acid | 2.8mg | |
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（Percent Meal Value）
| Octadecatrienoic Acid | 6.3mg | |
| ||
| Icosadienoic Acid | 1.05mg | |
| ||
| DGLA (Dihomo-γ-linolenic acid) | 0.7mg | |
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| Icosatetraenoic Acid | 1.05mg | |
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| Arachidonic Acid | 3.85mg | |
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| Icosapentaenoic Acid | 25.55mg | |
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| Docosapentaenoic Acid N3 | 1.4mg | |
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| Docosapentaenoic Acid N6 | 1.05mg | |
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| Docosahexaenoic Acid | 26.6mg | |
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Amino acid composition in 35g (1item peeled) of Japanese Baking Scallop
Amino acids found in Japanese Baking Scallop are either to low to display a value or unknown
*Note that do to rounding some nutrient values are shown as not contained in some cases.
*Calculated assuming a 1800 calorie diet of a normal women age 18 to 29 around 112 pounds weight.
*The exact vitamin and mineral content may depend on the method of cooking preparation, transportation method, and processed used for long term storage, collectively.
*Calculated calorie results may vary within a margin of several calories.
Japanese Baking Scallop:Aerobic exercise duration required to burn 21 calories per 35g (1item peeled)
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