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Shrimps, dried

Dried shrimps are shellfish from which much of the water has been removed. The figures here describe dried shrimps and prawns. They mainly provide protein, with 56g per 100g, alongside 2.4g of fat. They also contain minerals, including 1200mg of calcium per 100g. Their salt content is high, at 11g per 100g.

Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. The high salt content is worth noting for people monitoring their salt intake, particularly when dried shrimps are added to dishes containing other salty ingredients. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

245 kcal

Energy

1037 kJ

Fat

2.4g

of which saturates

0.4g

Carbohydrate

Trace

of which sugars

Trace

Proteine

56g

Sale

11g

Acqua

26g

Colesterolo

505mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.8mg

Vitamina B12

5µg

Folato

70µg

Calcio

1200mg

Ferro

21mg

Magnesio

290mg

Phosphorus

710mg

Potassio

500mg

Sodio

4330mg

Zinco

3.7mg

Copper

0.96mg

Selenio

170µg

Iodio

400µg

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, canned in brine, drained

94 kcal

21g

1.2g

–

Shrimps, frozen

73 kcal

17g

0.8g

–

About these figures

Values are per 100g of the food as described (5 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.

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