Is steamed scallops keto?

Moderate net carbs per listed portion

This record is a moderate-net-carb reference in its listed portion. The listed 1 cup (135 g) has 5.4 g calculated net carbs, so whether it fits depends on the rest of a person's eating pattern and context.

This describes the USDA Survey (FNDDS) record for Scallops, steamed or boiled, FDC ID 2706358. Preparation and amount served can differ from this source record.

Check another amount

Values update from the same USDA record. They do not estimate a personal carb target or ketosis response.

Amount in grams

Listed source portion: 1 cup (135 g).

Calculated net carbs

5.4 g

Total carbohydrate

5.4 g

Dietary fiber

0 g

Editorial illustration of Scallops, steamed or boiled.

Nutrition facts for Scallops, steamed or boiled

Reference category: Moderate net carbs per listed portion. The category is based only on calculated net carbs for the listed portion: 5 g or less, more than 5 g to 10 g, or more than 10 g. Your total intake, preparation, and clinical context can change how a food fits your own plan.

Nutrient	Per listed portion (1 cup, 135 g)	Per 100 g
Energy	117 kcal	87 kcal
Protein	20.5 g	15.2 g
Total fat	0.8 g	0.6 g
Saturated fat	0.2 g	0.2 g
Total carbohydrate	5.4 g	4 g
Dietary fiber	0 g	0 g
Calculated net carbs	5.4 g	4 g
Total sugars	0 g	0 g
Sodium	406.4 mg	301 mg
Potassium	349.7 mg	259 mg

Explore this food category

Compare this form and portion with other records in seafood. The category hub explains why forms, preparation, and portions should not be treated as interchangeable.

For meal-level context, use the high-protein keto food guide.

How the calculation works

Calculated net carbs = total carbohydrate − dietary fiber. For this USDA record, that is 4 g − 0 g = 4 g per 100 g. Net carbs is a planning convention used on this site; it is not a separate USDA nutrient field or a regulatory nutrition-label value. This calculation does not automatically subtract sugar alcohols.

For the underlying approach and its limitations, see how net carbs are explained and the net-carb calculator.

Food record and source

• USDA food description: Scallops, steamed or boiled
• FoodData Central ID: FDC ID 2706358
• Dataset: Survey (FNDDS) FNDDS 2021-2023 (2024-10-31)
• Record publication date: 10/31/2024
• Selected portion: 1 cup (135 g)

The nutrition values are reported by the USDA per 100 g. The per-portion column above is calculated from that value and the USDA portion weight; no household measure was invented for this page.

1. USDA FoodData Central, Survey (FNDDS) FNDDS 2021-2023 (2024-10-31), FDC ID 2706358. https://fdc.nal.usda.gov/food-details/2706358/nutrients, https://fdc.nal.usda.gov/download-datasets/

Compare related foods

• Scallops, grilled — 4 g calculated net carbs per 100 g
• Caviar — 4 g calculated net carbs per 100 g
• Calamari, cooked — 3.8 g calculated net carbs per 100 g
• Oysters, canned — 4.3 g calculated net carbs per 100 g

Browse all Food Database entries or start with the keto food list for practical meal-planning context.

Frequently Asked Questions

Is steamed scallops keto?

This record is a moderate-net-carb reference in its listed portion. The listed 1 cup (135 g) has 5.4 g calculated net carbs, so whether it fits depends on the rest of a person's eating pattern and context.

How many net carbs are in Scallops, steamed or boiled?

The listed 1 cup (135 g) has 5.4 g calculated net carbs. Per 100 g, the record has 4 g calculated net carbs.

How are net carbs calculated for Scallops, steamed or boiled?

247-Keto calculates net carbs as total carbohydrate minus dietary fiber, capped at zero. For this record, that is 4 g total carbohydrate minus 0 g fiber per 100 g. Sugar alcohols are not subtracted by this calculation.

Where do these Scallops, steamed or boiled nutrition facts come from?

The values come from USDA FoodData Central's Survey (FNDDS) FNDDS 2021-2023 (2024-10-31) release, FDC ID 2706358. The page preserves the listed food description and portion weight so the comparison is traceable.

Article history

1. August 24, 2026First published