Mollusks, whelk, unspecified
Category: Finfish & Shellfish Products Method: Raw
Nutrition Highlights
Serving Size
Calories
116
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 81 (69.5%) |
| Carbohydrate | 26 (22.7%) |
| Fat | 3.1 (2.6%) |
| Total | 116 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 56 (66.0%) |
| Protein | 20 (23.8%) |
| Carbohydrate | 6.6 (7.8%) |
| Ash | 1.7 (2.0%) |
| Fat | 0.3 (0.4%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
-
High in protein, with 20 grams of protein per 3-ounce serving. Protein is important for growth, development and maintenance of muscle mass
-
A good source of vitamin B12, providing over 100% of the Daily Value. Vitamin B12 plays a key role in energy production and DNA synthesis
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Rich in minerals like iron, zinc, copper and selenium. These minerals support immune function, energy levels and thyroid health
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Low in calories, with only 50 calories per 3-ounce serving. Can be included in weight management diets when consumed in moderation
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May provide anti-inflammatory and antioxidant effects. Compounds in mollusks can help protect cells from damage
Risks
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Raw mollusks can contain harmful bacteria like Vibrio vulnificus which can cause severe illness or death in those with liver disease, cancer or weakened immune systems
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Raw mollusks may contain toxins produced by algae blooms which can cause paralytic shellfish poisoning (PSP) or diarrhetic shellfish poisoning (DSP). Symptoms range from tingling/numbness to death
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Raw mollusks may contain parasites like trematodes which can cause intestinal illness if consumed raw or undercooked
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Raw mollusks may contain heavy metals like mercury which can accumulate over time with frequent consumption and cause neurological problems
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Raw mollusks provide little nutritional value and are high in sodium. Overconsumption could negatively impact blood pressure and heart health
Additional Information
Mollusks, specifically whelk, are a type of shellfish that provide numerous nutritional benefits. They are low in calories and fat while being rich in essential nutrients. However, it is important to note that there are certain risks associated with consuming raw whelk, which should be taken into consideration.
Starting with the nutritional benefits, whelk is an excellent source of high-quality protein. Protein is essential for building and repairing tissues, as well as supporting the growth and maintenance of muscles. Including whelk in your diet can be particularly beneficial for individuals following a high-protein diet, such as athletes or those looking to build lean muscle mass.
Whelk is also a good source of several important vitamins and minerals. It contains significant amounts of vitamin B12, which is essential for the production of red blood cells and the proper functioning of the nervous system. Additionally, whelk provides minerals like iron, zinc, and selenium, which play crucial roles in various bodily functions, including immune system support, energy production, and antioxidant defense.
Moreover, whelk is a rich source of omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These essential fatty acids are known for their anti-inflammatory properties and are associated with numerous health benefits, including improved heart health, brain function, and reduced risk of chronic diseases.
However, consuming raw whelk carries certain risks that need to be considered. Raw shellfish, including whelk, may contain harmful bacteria, viruses, or parasites that can cause foodborne illnesses such as norovirus, hepatitis A, or Vibrio infection. These pathogens can lead to symptoms like nausea, vomiting, diarrhea, abdominal pain, and in severe cases, can be life-threatening.
To minimize the risks associated with raw whelk consumption, it is crucial to ensure proper handling, storage, and preparation. It is recommended to purchase whelk from reputable sources, ensuring that they are fresh and properly stored. When preparing whelk, it should be cooked thoroughly to an internal temperature of 145°F (63°C) to eliminate any potential pathogens.
For individuals with compromised immune systems, pregnant women, young children, and the elderly, it is generally advised to avoid consuming raw shellfish altogether. These groups are more susceptible to foodborne illnesses and should opt for cooked alternatives to ensure their safety.
In conclusion, whelk, a type of mollusk, offers several nutritional benefits. It is a low-calorie, low-fat source of high-quality protein, vitamins, minerals, and omega-3 fatty acids. However, consuming raw whelk can pose risks due to potential foodborne illnesses. Therefore, it is crucial to handle, store, and cook whelk properly to minimize these risks. As with any food, it is always recommended to consult with a healthcare professional or nutritionist to ensure it aligns with your individual dietary needs and health conditions.