Scallops (cooked)
The adductor muscle that opens and closes the shell — glycogen is the sweetness.
| Energy | Protein | Fiber | |
|---|---|---|---|
| Per 100 g | 111 kcal | 20.5 g | 0.0 g |
| Per 100 kcal | — | 18.5 g | 0.0 g |
| Three ounces · 85 g | 94 kcal | 17.4 g | 0.0 g |
146 gfor 30 g protein
162 kcalthose grams cost
0.0 gfiber per 100 g