The clam is a pelecypod mollusc, it is one of the most representative molluscs, and with the highest volume of sales in the Spanish market. It is mainly sold live and can be found on the market all year round, being tastier in the autumn and winter months
From a nutritional point of view, clams are very interesting for their high water content (its major component), protein and its contribution in omega-3 fatty acids.
From a nutritional point of view, clams are very interesting for their high water content (its major component), protein and its contribution in omega-3 fatty acids
In relation to micronutrients, clams are a source of calcium, iron, iodine, phosphorus and selenium. The contribution of a serving of clams covers 63% of the recommended daily intake of iodine for men aged 20 to 39 years old and with moderate physical activity (81% for women)
This same ration exceeds the IR/day of iron indicated for men (74% for women). Regarding the contributions of vitamins, are a source of vitamin A and niacin, which contribute to the maintenance of the skin and mucous membranes in normal conditions
