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RAW BAY SCALLOPS

Frozen Fish & Seafood SPARTAN Branded
80 Calories
17.7g Protein
2.7g Carbs
0.9g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 80
% Daily Value*
Total Fat 0.9g 1%
Saturated Fat 0.1g 0%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 142mg 6%
Total Carbohydrate 2.7g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 17.7g 35%
Vitamin D 0mcg 0%
Calcium 18mg 1%
Iron 0.3mg 2%
Potassium 0mg 0%

* 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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Protein 17.7g 83%
Carbs 2.7g 12%
Fat 0.9g 5%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 3.2 MG 4%

Minerals

Nutrient Amount % DV
Calcium, Ca 18 MG 1%
Iron, Fe 0.3 MG 2%
Sodium, Na 142 MG 6%

Related Foods in Frozen Fish & Seafood

Food Calories Protein Carbs Fat
WILD ALASKAN POLLOCK FILLETS 71 15.9g 0g 0.4g WILD ATLANTIC HADDOCK FILLETS 80 17.7g 0g 0.4g CATFISH FILLETS 106 14.2g 0g 5.3g CATFISH FILLETS 106 14.2g 0g 5.3g FIRECRACKER CRISPY TEMPURA BATTERED SHRIMP WITH A SPICY SRIRACHA SAUCE TEMPURA SHRIMP, FIRECRACKER 171 8.1g 13.0g 9.8g WILD CAUGHT SHELL & TAIL ON RAW KEY WEST PINK SHRIMP 89 20.5g 0g 0.5g

Nutrition Highlights

  • Low in calories with 80 kcal per 100g.
  • Good source of protein with 17.7g per 100g.
  • Very low in fat (0.9g per 100g).

About RAW BAY SCALLOPS

RAW BAY SCALLOPS is a low-calorie food with 80 calories per 100-gram serving. Its primary macronutrient source is protein, providing 17.7g of protein, 2.7g of carbohydrates, and 0.9g of fat. This food belongs to the Frozen Fish & Seafood category.

Ingredients

BAY SCALLOPS (FARM RAISED).

Dietary Information

RAW BAY SCALLOPS is considered low-carb and keto-friendly, low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 80 calories per 100 grams, RAW BAY SCALLOPS gets 89% of its calories from protein, 13% from carbohydrates, and 10% from fat. This is lower than most foods and comparable to fruits and vegetables.

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