CATDOLL : CATDOLL: What are the nutritional values ​​of clams?

Nutritional value of clams What is the nutritional value of clams

Clams belong to the phylum Mollusca, class Bivalvia, order Ceratidae, family Ceratidae. Commonly known as "clams", they are a treasure among shellfish, named for their smooth shell surface and beautiful red, brown, black and other color patterns.

Nutritional Value

1. Clam meat contains carbohydrates, proteins, fats, niacin, inorganic salts, vitamins A, B1, B2. Clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromide salts.

2. The calcium content of clams is quite prominent among seafood. For example, 100 grams of clams contain 130 mg of calcium. Although it cannot be compared with dairy products, it is still a good source of calcium.

3. Clams are also rich in vitamin B12. B12 is related to blood metabolism. People with a deficiency may suffer from pernicious anemia, especially those who have undergone gastric surgery. The absorption rate of B12 is poor, so you can eat more clams.

4. The taurine in clams can help with bile synthesis, cholesterol metabolism, maintain the potential balance of nerve cell membranes, and can resist spasms and suppress anxiety.

5. Since clams are not high in fat, with only 55 calories per 100 grams, they are low-fat meat. For people who want to control their weight, clams are a good choice. A 60-gram serving of clams contains about 6 large clams and about 22 medium-sized clams. It tastes quite filling, but has only about 40 calories.

Edible effects

1. Clam meat has the effects of nourishing yin, improving eyesight, softening hard masses and resolving phlegm.

2. It has the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body.

Target Group

It is edible for general population.

Taboo group

Women who are menstruating or postpartum should not eat it.

Buying Tips

1. Look at the appearance: Choose clams with shiny shells and darker colors. At the same time, the clams half stick out their tongues and retract them when touched. Such clams are fresh and have delicious meat. If the two shells of the clams have opened, it means that the clams are dead and cannot be bought.

2. Size: Large clams usually have more meat, are more satisfying to eat, and are more expensive; small clams have fewer impurities, are more tender, and have a lighter fishy smell, which is suitable for people who are afraid of fishy smells, and are relatively cheaper. Medium-sized clams are generally the most popular type.

3. Check the water quality: Try to buy clams with clear water. During the breeding process, clams will constantly excrete the dirt in their bodies. If you see that the water is very turbid when you buy them, it means that these clams are not active enough or they are grown in a not very clean environment. Active clams will secrete some mucus to wrap things like mud and let the mud and sand settle, thus making the water clearer.

4. Smell: High-quality clams have a normal fishy smell. If you smell a rancid smell, it means the clams have died and rotted. Do not buy them.

The nutritional value and efficacy of clams are as follows:

1. Improve appetite: Clams can improve the sensitivity of taste buds. Therefore, for people with poor appetite, eating clams appropriately can supplement zinc and improve the sensitivity of taste buds. The effect of improving appetite is very obvious.

2. Improve reproductive function: Zinc can provide rich raw materials for the formation of reproductive cells. Therefore, it can improve the reproductive function of people with infertility and poor reproductive function;

3. Promote wound healing: The zinc in clams can promote wound healing. Therefore, for patients with trauma or postoperative injuries, eating clams appropriately can supplement zinc and promote wound healing.

4. Improve the body's immunity: Clams are rich in a certain amount of high-quality protein, which provides rich raw materials for the formation of immune substances in the body. Therefore, eating clams appropriately can supplement high-quality protein and thus improve the body's immunity.

How to cook boiled clams? How long to cook boiled clams?

Boiled Clams

Materials

1 pound of clams, a few fresh mushrooms

Garlic, onion, ginger, chili sauce, cooking wine, salt

How to cook boiled clams

1. Soak one pound of clams in water, add salt and let the sand spit out.

2. A few fresh mushrooms, minced garlic and onion, shredded ginger, and chili sauce.

3. Heat the pan and oil and stir-fry the chili sauce, ginger, garlic and half of the onion.

4. Add hot water.

5. Add mushrooms and cook for two minutes, pour in clams and cooking wine, and serve after five minutes.

6. Sprinkle the remaining chopped garlic and green onion on the clams.

7. Clean the pot and heat up the oil again.

8. Pour the hot oil on the clams, mix well and serve.

Note: Cooking clams for too long can cause the shell and meat to separate and the meat to become tough. It is recommended that the cooking time should not exceed five minutes.

Extended information guess

The Philippine clam is also commonly known as the variegated clam or the Philippine clam. Its shell length is 2.5-5.7 cm. The commercial size is 40 mm on average. It is a common shellfish. It is widely distributed in the southern and northern seas of China. It grows rapidly, has a short breeding cycle, is highly adaptable (wide temperature, wide salt, and wide distribution), and can survive long out of water. It is an excellent shellfish suitable for artificial high-density breeding and is one of the four major farmed shellfish in China.

The Philippine clam is a species found in the subtropical to low temperate zones of the western Pacific Ocean and in temperate regions of Europe. Wild populations are found in the Philippines, the South and East China Seas, the Yellow Sea, the Sea of ​​Japan, the Ecuadorian Sea, and around the Southern Kuril Islands. Its culture began with traditional fishing activities in these areas by collecting wild clam seed.

Philippine clams are also known as Philippine clams, variegated clams, flower clams (in the south), cockles (in Liaoning), and clams (in Shandong).

Edible and with high nutritional value. In mainland China, many food stalls use various cooking methods to cook clams. The meat is delicious, nutritious, high in protein, and has a reasonable composition and ratio of amino acids; low in fat, high in unsaturated fatty acids, easy to digest and absorb by the human body, and contains various vitamins and medicinal ingredients. It contains calcium, magnesium, iron, zinc and other trace elements necessary for the human body, and can be used as a nutritious and green food for humans, and is deeply favored by consumers.

Reference: Baidu Encyclopedia Philippine Curtain Clam

The materials that need to be prepared in advance include: 450g of clams, appropriate amount of salt, and appropriate amount of boiling water.

1. The first step is to soak the prepared clams in salt water and spit out the mud and sand.

2. Put an appropriate amount of water into the pot and bring to a boil over high heat.

3. After the water boils, pour in the clams to wash them (just enough water to cover them).

4. When it is almost cooked, add a little salt.

5. Stir the silver evenly and serve. The boiled clams are ready.

raw material:

500 grams of clams, 200 grams of bean sprouts, 1/2 cucumber, 5 dried chilies, 20 grams of Sichuan peppercorns, half a green pepper, half a red pepper, 2 spoons of bean paste, 1 spoon of chili powder, half a fresh bamboo shoot, 8 asparagus spears, 4 cloves of garlic, 4 slices of ginger, a handful of coriander, 3 green onions, and 500 ml of water.

Preparation:

After the clams have spit out all the mud and sand, wash them clean. Cut the asparagus into sections, cut the fresh bamboo shoots into shreds, cut the coriander and green onions into sections, flatten the garlic cloves, cut the green and red peppers into rings, and cut the cucumber into sections.

Steps for boiling clams:

1. Heat the oil in a pan, add the garlic cloves, scallion segments and ginger slices, sauté until fragrant, then add 3 dried chilies and about half of the Sichuan peppercorns, and stir-fry to bring out the aroma of the chilies.

2. Put 2 spoons of bean paste and 1 spoon of chili powder in the pot, stir-fry until red oil comes out, then pour in 500 ml of water, then pour in the washed clams and cook until boiling.

3. After all the clams have opened their mouths, scoop them out with a colander and set aside.

4. Pour the bean sprouts into the remaining soup in the pot and cook until the bean sprouts become soft. Then take out the bean sprouts and place them in the prepared container. Then place the chopped cucumber segments on top of the bean sprouts.

5. Next, put the asparagus segments into the boiling soup in the pot, blanch them for about 20 seconds, take them out, and place them on top of the cucumber segments. Then blanch the fresh bamboo shoots for about half a minute, take them out and place them on top of the asparagus segments.

6. Finally, place the clams on top of all the ingredients, pour the red oil soup in the pot on the clams, and place the prepared coriander, green onion, and green and red pepper rings in the center of the clams.

7. Heat the oil in a wok, add 2 dried chilies and the remaining peppercorns, sauté until fragrant, then pour the sauce over the coriander, scallion, and green and red pepper rings.

Tips for boiling clams:

When making this boiled clams dish, you must put the clams in cold water, because hot water will prevent them from opening their mouths. If you replace the clams with other shellfish, you must also put them in cold water.

Method 2 for boiling Nalanqiao clams:

Ingredients: 1200g clams

Accessories: 2 chopped green onions, 5 slices of ginger, 5 cloves of garlic, 10 grams of cooking wine, 2 star anise, 10 grams of red wine, 15 grams of Pixian bean paste, salt to taste

Steps for boiling clams:

1. Wash the clams 3-4 times in slightly warm water, add salt and sesame oil, and let the sand spit out.

2. Put the clams in boiling water and bring to a boil. Skim off the oil foam. Meanwhile, chop the green onion, ginger and garlic.

3. Chop the onion, ginger and garlic.

4. After the clams are fully opened, place them in cold water immediately. Do not throw away the remaining clam soup.

5. Heat oil in a pan, add star anise, onion, ginger, garlic and stir-fry quickly, then add Pixian bean paste. Cook until red oil comes out with a spicy flavor.

6. Remove the clams from the cold water and place them in a wok.

7. Add salt, cooking wine, and red wine (red wine enhances the flavor since there is no sugar) and cook over high heat for 30 minutes to reduce the sauce. Remove the boiled clams from the pot and serve.

Tips for boiling clams:

Mainly the spit hole fierce sand, washing is tiring but when you eat it, it feels worth it. Compared with red meat and seafood, it is low in fat and slimming.