- PREMIUM SCALLOPS
Discover the Nutritional Treasure of the Sea!
Premium scallops are much more than a delicacy from the sea; they are a concentrated source of nutrition and well-being. Full integrated with a unique combination of Tryptophan, micronutrients, Omega-3 fatty acids, and other essential elements, scallops stand out as a fundamental ally in maintaining optimal health.
- PROPERTIES
Highlighted Properties
From their ability to control stress and anxiety to their role in strengthening the cardiovascular and vascular systems, every aspect of this product highlights its incomparable nutritional value. Incorporate scallops into your daily diet and discover the benefits that this sea treasure has to offer.
Scallops are an excellent source of Tryptophan, an essential amino acid that helps control levels of anxiety, stress, and insomnia, providing over 80% of the recommended daily intake in just 100 grams.
With only 1.2 grams of carbohydrates per 100 grams (for oysters with coral) and 2.7 grams (without coral), oysters have a low glycemic index, making them an ideal choice for maintaining stable blood glucose levels.
Scallops are a rich source of vitamins and minerals, including Vitamin B12, essential for cardiovascular health, and minerals like Magnesium and Potassium, crucial for fluid balance and nervous and muscular function.
With a significant contribution of Omega-3 fatty acids, scallops contribute to maintaining cardiovascular and brain health, making them a nutritionally valuable option for a balanced diet.
Despite being an animal protein source, scallops have a low cholesterol content, making them suitable for healthy diets, especially when combined with their compensatory contribution of phytosterols.
Thanks to their content of Magnesium and Potassium, scallops help regulate vascular homeostasis, promoting proper balance in the circulatory system and strengthening nervous and muscular function.
CONTACT US
contacto@rymar.cl
+56 9 9227 4258
LOCATION
Geronimo Mendez 1851 Barrio Industrial, Coquimbo, Chile
