Mollusks, conch, baked or broiled
Mollusks, conch, baked or broiled is a seafood at 130 calories per 100g. It is an excellent source of Vitamin B12, Selenium and Magnesium, providing 219%, 73% and 60% of the Daily Value respectively. This seafood is high in protein. Fish and shellfish are valued for their high-quality protein and omega-3 fatty acid content. Many dietary guidelines recommend consuming seafood at least twice per week. Our database tracks 62 nutrients for this food, plus environmental footprint data.
Top Nutrients
Data for 62 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 69.4 | g | — | 2% |
| Calories SR | 130 | kcal | — | — |
| Energy (kJ) SR | 544 | kj | — | — |
| Protein SR | 26.3 | g | — | 47% |
| Total Fat SR | 1.2 | g | — | — |
| Carbohydrate SR | 1.7 | g | — | 1% |
| Fiber SR | 0 | g | — | — |
| Total Sugars SR | 0 | g | — | — |
| Ash SR | 1.4 | g | — | — |
Minerals 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 98.0 | mg | — | 10% |
| Iron SR | 1.4 | mg | — | 18% |
| Magnesium SR | 238 | mg | — | 60% |
| Phosphorus SR | 217 | mg | — | 31% |
| Potassium SR | 163 | mg | — | 5% |
| Sodium SR | 153 | mg | — | 10% |
| Zinc SR | 1.7 | mg | — | 16% |
| Copper SR | 0.43 | mg | — | 48% |
| Selenium SR | 40.3 | µg | — | 73% |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 23.0 | µg | — | 3% |
| Vitamin A (IU) SR | 7.0 | IU | — | — |
| Retinol SR | 7.0 | µg | — | — |
| Beta-Carotene SR | 0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin D3 SR | 0 | µg | — | — |
| Vitamin E SR | 6.3 | mg | — | 42% |
| Vitamin K1 SR | 0.20 | µg | — | 0% |
| Thiamin (B1) SR | 0.06 | mg | — | 5% |
| Riboflavin (B2) SR | 0.08 | mg | — | 6% |
| Niacin (B3) SR | 1.0 | mg | — | 6% |
| Vitamin B6 SR | 0.06 | mg | — | 5% |
| Folate SR | 179 | µg | — | 45% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 179 | µg | — | — |
| Folate (DFE) SR | 179 | µg | — | — |
| Vitamin B12 SR | 5.2 | µg | — | 219% |
| Choline SR | 81.0 | mg | — | 15% |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.37 | g | — | — |
| Monounsaturated Fat SR | 0.33 | g | — | — |
| Polyunsaturated Fat SR | 0.27 | g | — | — |
| Cholesterol SR | 65.0 | mg | — | — |
| Omega-3 EPA SR | 0.05 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0.07 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.02 | g | — | — |
| Palmitic Acid (16:0) SR | 0.24 | g | — | — |
| Stearic Acid (18:0) SR | 0.11 | g | — | — |
| Linoleic Acid (18:2) SR | 0.05 | g | — | 0% |
| Linolenic Acid (18:3) SR | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin B12 and folate are metabolically interdependent. B12 is needed to convert methyltetrahydrofolate back to tetrahydrofolate, enabling folate to participate in DNA synthesis.
Green et al., Nat Rev Dis Primers, 2017
Selenium (via glutathione peroxidase) and vitamin E work as complementary antioxidants. Selenium reduces peroxides while vitamin E prevents lipid peroxidation in membranes.
Combs, Br J Nutr, 2001
Moderate protein intake enhances calcium absorption and supports bone health. The acid-ash hypothesis suggesting protein harms bones has been largely disproven.
Kerstetter et al., J Clin Endocrinol Metab, 2005
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Very high calcium intake can reduce magnesium absorption by competing for shared intestinal transport pathways. A calcium:magnesium ratio above 2.6:1 may impair magnesium status.
Rosanoff et al., Nutr Rev, 2012
High calcium intake may modestly reduce zinc absorption, though the effect is smaller than calcium's impact on iron. Phytate amplifies this interaction.
Wood & Zheng, Am J Clin Nutr, 1997
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Lean Fish (<5% fat)” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Fish (farmed)” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Fish & Seafood
Top 10 countries by per capita supply of the “Fish & Seafood” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+62%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Finfish and Shellfish Products
Frequently Asked Questions
How many calories are in Mollusks, conch, baked or broiled?
Mollusks, conch, baked or broiled contains 130 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 26.3g of protein (81% of calories), 1.2g of fat (8%), and 1.7g of carbohydrates (5%). Protein is the primary energy source.
What is Mollusks, conch, baked or broiled most nutritious for?
The standout nutrient in Mollusks, conch, baked or broiled is Vitamin B12, providing 5.2 µg per 100g (219% of the Daily Value). It is also a notable source of Selenium (73% DV). Our database tracks 62 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Mollusks, conch, baked or broiled high in protein?
With 26.3g per 100 grams, Mollusks, conch, baked or broiled is a high-protein food. Protein accounts for 81% of its total calories, making it suitable for diets focused on protein intake.
How much fiber is in Mollusks, conch, baked or broiled?
Mollusks, conch, baked or broiled contains no dietary fiber. This is typical for animal-derived food. Pair with plant-based foods to ensure adequate fiber intake.