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Mussels, raw

Mussels are shellfish, and these figures describe raw mussels purchased alive. They mainly provide protein, with smaller amounts of fat and carbohydrate, alongside vitamins and minerals. Per 100g, they contain 12g of protein, 1.8g of fat, 19µg of vitamin B12 and 0.73g of salt.

Protein supports the growth and repair of body tissues, while vitamin B12 is needed for normal nerve function and the formation of red blood cells. The salt content is worth noting for people monitoring their salt intake, particularly if salt or salty ingredients are added during preparation. These values describe the raw food; cooking and added ingredients can change its nutritional composition. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

74 kcal

Energy

312 kJ

Gordura

1.8g

of which saturates

0.4g

Carbohydrate

2.5g

of which sugars

Trace

Fibra

0g

Proteína

12g

Sal

0.73g

Álcool

0g

Água

81g

Colesterol

41mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina E

0.74mg

Vitamina C

Trace

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.35mg

Niacin (B3)

1.6mg

Vitamina B6

0.08mg

Vitamina B12

19µg

Ácido Fólico

37µg

Cálcio

38mg

Ferro

2.5mg

Magnésio

23mg

Phosphorus

240mg

Potássio

90mg

Sódio

290mg

Zinco

2.5mg

Copper

0.22mg

Selenium

51µg

Iodo

140µg

Other types of mussels

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Mussels, purchased cooked

104 kcal

18g

2.2g

0g

Mussels, canned and bottled, drained

98 kcal

17g

2.1g

–

About these figures

Values are per 100g of the food as described (Purchased alive). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente