According to 2024 nutritional data from the U.S. The Department of Agriculture (USDA) said that 100g of scallops contains about 56 mg of calcium, higher than many popular vegetables such as carrots, squash or squash.
Accompanying calcium is a significant amount of vitamin K - a nutrient that helps regulate bone miner forwardation, increasing the ability to bring calcium into bone structure instead of depositing in soft tissue.
A study by the National Institutes of Health (NIH) emphasizes that a diet rich in vitamin K combined with calcium helps reduce the risk of osteoporosis and fractures in people over the age of 45 by 20-25%.
Not only rich in calcium, scallops are also rich in organic silicon (orthosilicic acid) - a mineral necessary for the formation of collagen in bone and cartilage tissue.
The European Journal of Clinical Nutrition reports that silicone acts like a bioc gomber, helping to increase bone structure flexibility, improve joint function and reduce pain caused by degeneration.
Therefore, chives are recommended to be used regularly for the elderly, workers with heavy burdens or people with a history of back pain and knee fatigue.
In particular, scallops are also a vegetable that is beneficial for the liver and kidneys, thanks to the soluble fiber pectin, vitamin B1 and folate content.
Studies by the World Health Organization (WHO) show that pectin helps reduce LDL cholesterol, limit the accumulation of fat in the liver and improve the detoxification process through the gallbladder.
At the same time, folate and vitamin B1 play an important role in energy metabolism, reducing pressure on the liver - especially in people who eat a lot of red meat or fried foods.
A study from the Harvard School of Public Health said that supplementing folate from green vegetables such as green beans and scallops helps reduce the risk of hyperlipidemia by 18% in people with a diet rich in animal protein.
In addition, thanks to its high water and minerals, scallops help gently increase renal platelets, supporting the excretion of toxins through urine, useful for people with signs of reduced kidney function.
Scallops are a popular vegetable but are rich in calcium, vitamin K, silicon and nutrients that protect the liver and kidneys.
Incorporating this vegetable into your diet 3-4 times a week can have clear benefits for bones, joints, energy metabolism and liver and kidney health.
