Clams are shellfish whose main function is to replenish the body with energy and nutrients, and do not have some other special effects. The food has a good nutritional value, rich in protein, and calcium, iron, zinc and other minerals, can provide the body with relevant nutrients. The meat of clams is delicate, and it is a high-quality food with high protein and low fat. Its protein content is about 10.1%, and its delicate meat, high absorption rate and good bioavailability make it one of the excellent sources of protein. Proper consumption can increase protein nutrition and help replenish energy for the body. In addition, clams are also a food high in minerals, with 100 grams of clams containing about 133 milligrams of calcium (higher than milk), 10.9 milligrams of iron (ranked high among foods), and 2.38 milligrams of zinc. Appropriate consumption is beneficial in maintaining the normal physiological functions of the body. However, although clams have good nutritional value, there are some people who are not suitable for consumption, such as those who are allergic to seafood food, should be cautious. Because clams and other seafood containing purine composition is relatively high, so gout patients also need to reasonably control the consumption of such food, so as not to trigger gout attacks.