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A general term for a variety of soft bodied, shelled sea creatures, including clams, scallops and mussels. Some shellfish cannot be eaten raw and must be cooked first. All are rich in nutrients, including taurine and calcium. In particular, scallops contain high levels of a number of various amino acids, and are used in a wide range of cuisines such as Japanese, Western and Chinese, as a rich source of umami.
Clam
Levels of naturally occurring glutamate(mg/100g):210
Scallop
Levels of naturally occurring glutamate(mg/100g):140
Japanese Littleneck Clam
Levels of naturally occurring glutamate(mg/100g):90
Mussel
Levels of naturally occurring glutamate(mg/100g):110

Details

  • Title: Shellfish

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