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Shrimps, frozen

Frozen shrimps and prawns are shellfish. The figures here describe frozen products sampled from Chinese supermarkets. They mainly provide protein, with 17g per 100g, and contain 0.8g of fat. They also supply vitamins and minerals, including 3µg of vitamin B12 and 100µg of iodine per 100g. Carbohydrate and sugars are present only in trace amounts.

Protein supports the growth and repair of body tissues. Vitamin B12 contributes to normal nerve function and red blood cell formation, while iodine is needed to make thyroid hormones. These products also contain salt, which is worth noting for people monitoring their salt intake. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

73 kcal

Energy

310 kJ

Gordura

0.8g

of which saturates

0.1g

Carbohydrate

Trace

of which sugars

Trace

Proteína

17g

Sal

0.95g

Álcool

0g

Água

81g

Colesterol

130mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamina D

Trace

Vitamina C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.02mg

Niacin (B3)

0.5mg

Vitamina B6

0.08mg

Vitamina B12

3µg

Ácido Fólico

14µg

Cálcio

130mg

Ferro

2.6mg

Magnésio

47mg

Phosphorus

150mg

Potássio

75mg

Sódio

380mg

Zinco

1.1mg

Copper

0.15mg

Selenium

43µg

Iodo

100µg

Other types of shrimps

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Shrimps, boiled

117 kcal

24g

2.4g

–

Shrimps, boiled, weighed with shells

39 kcal

7.9g

0.8g

–

Shrimps, canned in brine, drained

94 kcal

21g

1.2g

–

Shrimps, dried

245 kcal

56g

2.4g

–

About these figures

Values are per 100g of the food as described (10 packets from Chinese supermarkets. Shrimps and prawns). "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

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente