Conch Salad
Conch salad is a vibrant, raw seafood dish originating from the Bahamas and other Caribbean islands. It features freshly chopped conch meat marinated in citrus juice, typically lime or sour orange, and mixed with diced vegetables like bell peppers, onions, and tomatoes. Often referred to as the 'ceviche of the Caribbean,' it is a staple of island cuisine, celebrated for its refreshing and zesty flavor profile.
🍽️ Nutrition at a glance
This dish is high in lean protein and low in carbohydrates and fat, making it a nutrient-dense option. A typical serving provides a good source of vitamin C, selenium, and zinc, with a rough calorie count of around 150-200 kcal per cup.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin C | 30 mg |
| Selenium | 45 mcg |
| Zinc | 3 mg |
| Potassium | 350 mg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 200 mg |
| Magnesium | 40 mg |
| Iron | 2 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, conch salad is often prepared fresh at roadside stands or beachside shacks, showcasing the island's reliance on the ocean as a food source. Nutritionally, the citrus 'cooking' process preserves the conch's natural enzymes and maximizes the bioavailability of its minerals.
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AI estimate may be inaccurate · Terms