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vol.38 número2IMPACTO DE UN PROGRAMA DE HUERTAS ESCOLARES DE CORTA DURACIÓN EN LAS CONDUCTAS RELACIONADAS CON ALIMENTOS DE PREESCOLARES Y SUS MADRES: SÃO PAULO, BRASILCONSUMO DE SUPLEMENTOS NUTRICIONALES EN GIMNASIOS, PERFIL DEL CONSUMIDOR Y CARACTERÍSTICAS DE SU USO índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

VALENZUELA B, Alfonso; YANEZ, Carmen Gloria  y  GOLUSDA V, Constanza. THE SCALLOP FROM THE CHILEAN NORTH (Argopecten Purpuratus), A FOOD WITH A HIGH NUTRITIONAL VALUE. Rev. chil. nutr. [online]. 2011, vol.38, n.2, pp.148-155. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182011000200005.

Mollusks are good food and also products of great commercial value. However, information about the nutritional value of these shellfish as foods is scarce. This work focused on the chemical characterization of scallops, one of the main products of the Chilean aquaculture. Samples of frozen scallops from three culture centers located in the north of Chile (Coquimbo Region) were subjected to several chemical analysis to obtain information about their nutritional composition. Results show that per serving (approximately 100 g) scallops provide low fat, but containing an interesting amount of omega-3 fatty acids (EPA and DHA). Carbohydrate and cholesterol content are also low. Phytosterol content of scallops comprises 30% of the total sterols, presumable derived from their feeding. Scallops are also a good supply of tryptophan, vitamin B12 and minerals. For these reasons scallops are very good nutritional food.

Palabras clave : scallops; chemical composition; nutritional value.

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