Shellfish
13 ingredients tagged "Shellfish" — how they affect digestion, energy, sleep, and mood.
- Clam Clams are bivalve mollusks rich in vitamin B12, iron, and selenium. They are a low-calorie, high-protein seafood with minimal fat and low carbohydrate content.
- Crab A lean, high-protein shellfish — top-9 allergen with cross-reactivity to shrimp and lobster, and an iodine-rich source.
- Dried Crayfish Dried crayfish are freshwater crustaceans preserved by drying, commonly used as a flavoring agent and protein source in Asian and African cuisines. They are nutrient-dense but high in sodium and contain compounds that may trigger histamine responses in sensitive individuals.
- Dried Shrimp Dried shrimp is a shelf-stable seafood product made by sun-drying or heat-drying small shrimp, commonly used in Asian cuisines. It is a concentrated source of protein, sodium, and the vasoactive amine histamine.
- Lobster A lean, high-protein crustacean — shellfish allergen with cross-reactivity to crab and shrimp, and a notable source of B12 and zinc.
- Mussel Mussels are bivalve mollusks rich in protein, vitamin B12, iron, and omega-3 fatty acids. They are a nutrient-dense shellfish commonly consumed as food.
- Octopus Octopus is a cephalopod mollusk widely consumed as seafood, providing high-quality protein, vitamin B12, selenium, and copper. It is a common mollusk allergen whose presence must be declared on food labels under FDA regulations, though molluscan shellfish are not classified as major food allergens under FALCPA. Octopus warrants careful storage to prevent histamine accumulation during spoilage.
- Oyster Oysters are bivalve mollusks harvested from marine environments, consumed as food and valued for their exceptionally high zinc, selenium, and vitamin B12 content. They are a low-calorie, nutrient-dense protein source with minimal carbohydrates.
- Oyster Sauce Oyster sauce is a thick, savory condiment made from oyster extracts, salt, and starches, commonly used in Asian cuisine. It is high in sodium and contains negligible protein and small amounts of minerals, but is typically consumed in small quantities.
- Scallop Scallops are bivalve mollusks prized as a seafood protein source, offering high-quality protein, minerals including selenium and zinc, and omega-3 fatty acids with minimal connective tissue.
- Shrimp A lean, high-protein crustacean — top-9 allergen with strong cross-reactivity across shellfish, low in mercury, and a key source of astaxanthin.
- Shrimp Paste Shrimp paste is a fermented condiment made from small shrimp and salt, common in Southeast Asian cuisines. It is high in sodium and contains bioactive compounds from fermentation, but nutritional impact per typical serving is modest.
- Squid Squid is a cephalopod mollusk consumed as seafood, providing high-quality protein, selenium, and B vitamins with a low calorie density. It is a known shellfish allergen and should be avoided by individuals with diagnosed shellfish or mollusk allergy.
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