KETO VERDICTMODERATE
The raw scallop meat, mixed species reference provides 3.2g net carbs, 12.1g protein and 69 calories per 100 g. Use the matching preparation and count sauces or other additions separately.
Are Scallops Keto?
Shellfish
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (raw scallop meat, mixed species). USDA FoodData Central.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
3.2gnet carbs in your portion
- Total carbs
- 3.2g
- Fiber
- 0g
- Protein
- 12.1g
- Fat
- 0.5g
- Calories
- 69
The panel describes raw scallop meat, mixed species.
A cooked portion can have a different water content and nutrient concentration.
Use the exact product label or a matching prepared-food reference when the ingredient differs.
- Net carbs (100 g)3.2g
- Protein (100 g)12.1g
- Fat (100 g)0.5g
- Keto verdictEnjoy in moderation
NUTRITION FACTS
Per 100 g (raw scallop meat, mixed species)
Net Carbs
3.2g
Total Carbs
3.2g
Fiber
0g
Protein
12.1g
Fat
0.5g
Calories
69
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
The saved USDA record, Mollusks, scallop, mixed species, raw, was recorded as accessed July 9, 2026 and reviewed September 6, 2026. Protein and fat are analytical, carbohydrate and energy are calculated, and fiber is assumed zero. Use the raw edible weight; this is not a cooked-serving reference. No fresh analysis or physical cooking test was performed.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
HOW TO ENJOY IT ON KETO
- Calculate the ingredient amount using the stated preparation and weight.
- The net-carbohydrate value comes from total carbohydrate minus fiber in the same reference.
- Oil, coatings and sauces contribute their own nutrients and do not subtract carbohydrate from this ingredient.
PREPARATION SUGGESTIONS
CALCULATE THE INGREDIENT FIRST
Record the raw ingredient weight, added oil, coatings and sauce before cooking.
USE A TESTED RECIPE
Follow a suitable tested method and record the finished edible yield; fixed cooking times and texture have not been validated here.
PREPARE AND CHECK DONENESS
Use a suitable seafood recipe, check the scallop flesh rather than relying only on a timer, and include any butter or sauce in the recipe calculation.