Mollusks, clam, mixed species, cooked, moist heat
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 22.1 MG | 25% | |
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 3.4 MG | 21% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 29 UG | 7% | |
| Vitamin B-12 | 98.9 UG | 4120% | |
| Vitamin A, RAE | 171 UG | 19% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 92 MG | 7% | |
| Iron, Fe | 2.8 MG | 16% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 338 MG | 27% | |
| Potassium, K | 628 MG | 13% | |
| Sodium, Na | 1,202 MG | 52% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.7 MG | 76% | |
| Manganese, Mn | 1 MG | 43% | |
| Selenium, Se | 64 UG | 116% |
Nutrition Highlights
- Excellent source of protein with 25.6g per 100g, great for muscle building and recovery.
- Very low in fat (2.0g per 100g).
- Good source of Phosphorus, P (27% DV).
- Rich source of Sodium, Na (52% of Daily Value per 100g).
- Good source of Zinc, Zn (25% DV).
- Rich source of Copper, Cu (76% of Daily Value per 100g).
About Mollusks, clam, mixed species, cooked, moist heat
These shellfish are a nutrient-dense seafood option, offering an impressive 25.6 grams of protein per 100-gram serving while remaining relatively low in calories at just 148. They're particularly notable for their high protein quality, containing all essential amino acids needed for muscle maintenance and repair. The minimal fat content (just 2 grams) makes them an excellent choice for those monitoring their fat intake, while their carbohydrate content of 5.1 grams provides a modest energy boost without overwhelming the diet.
Beyond their macronutrient profile, these shellfish are rich in several key minerals, including iron, selenium, and vitamin B12, which support everything from red blood cell formation to immune function. Their preparation is simple and versatile - they can be steamed, boiled, or incorporated into soups and stews. Many chefs steam them with herbs and white wine, add them to pasta dishes, or include them in seafood chowders. When cooking, it's important to discard any that don't open during the cooking process, as this indicates they were dead before cooking and could pose a food safety risk. Their naturally briny flavor means they often require minimal seasoning, making them a healthy addition to various culinary traditions.
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