Patagonian Scallops
Calories from fat: 10 (2% DV)
Statistics:
-
- Health Value:
5 / 5
- - Comments: 0
- - Views: 610
- - Calories: 100
- - Calories from fat: 10 cal
- - Protein: 20g
Nutrition Facts
One Serving size: 3 oz (84g) (about 1/2 cup)
Nutrition |
per serving |
DV |
Protein
(good)
|
20g |
42% |
Calories
|
100 cal |
6% |
Calories from Fat
|
10 cal |
2% |
Total Fat
|
1g |
2% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
0g |
0% |
Sodium
|
0.23g |
10% |
Cholesterol
|
0.045g |
15% |
Dietary Fiber
|
0g |
0% |
Sugars
(good)
|
0g |
0% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
100IU |
2% |
Vitamin C
|
0g |
0% |
Iron
(good)
|
0.0027g |
15% |
Calcium
|
0.1g |
10% |
Top 10 diets with Patagonian Scallops
Ingredients
Patagonian scallops
F. A. Q.
What is in this product?
Ingredients: Patagonian scallops
What is 1 serving size?
Serving of Patagonian Scallops is three oz (84g) (about one / two cup).
Can I burn fat with Patagonian Scallops?
Yes, it's possible if you consume no more than fifteen servings per day.
What is bad in Patagonian Scallops?
Nothing.
What good ingredients are in Patagonian Scallops?
Patagonian Scallops contains saturated fat, sugars, added sugars, protein, iron.
How many sugar contains in one serving of Patagonian Scallops?
Patagonian Scallops doesn't contain sugar.
What is the daily value of calories I can get from 1 serving of Patagonian Scallops?
You can get 6% of your DV from one serving of Patagonian Scallops.
Conclusion:
Patagonian Scallops is a good source of saturated fat, sugars, protein, added sugars, iron.
Product has 100 calories (ten calories from fat), twenty grams of protein, 0 g of carbs and one grams of fat. Be careful: it has a ten calories from fat!
If you want to burn fat you need to read our top 10 diets list.
Try to eat more whey protein to stay in shape and lose a few pounds of fat.
Also you should check related articles:
♦ Fish, perch, mixed species, raw
♦ Fish, sunfish, pumpkin seed, raw
♦ Fish, salmon, king, chinook, liver (Alaska Native)
Comments: