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Shrimps, canned in brine, drained

Shrimps are shellfish, and the figures here describe shrimps canned in brine and drained. They mainly provide protein, with 21g per 100g, alongside 1.2g of fat. They also supply vitamins and minerals, including vitamin B12 at 2µg per 100g. The salt content is 2.5g per 100g, which is worth noting when comparing canned fish and shellfish products.

Protein is needed for the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. Brine is a salt solution, and these shrimps retain salt after draining. This is relevant for people monitoring their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

94 kcal

Energy

398 kJ

Fat

1.2g

of which saturates

0.2g

Carbohydrate

Trace

of which sugars

Trace

Proteine

21g

Sale

2.5g

Alcol

0g

Acqua

75g

Colesterolo

130mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.8mg

Vitamina B6

0.03mg

Vitamina B12

2µg

Folato

15µg

Calcio

110mg

Ferro

5.1mg

Magnesio

49mg

Phosphorus

150mg

Potassio

100mg

Sodio

980mg

Zinco

1.9mg

Copper

0.23mg

Selenio

21µg

Iodio

81µg

Other types of shrimps

Food

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, dried

245 kcal

56g

2.4g

–

Shrimps, frozen

73 kcal

17g

0.8g

–

About these figures

Values are per 100g of the food as described (10 cans, 3 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente