Mussel, raw - Nutrition data & facts, nutritional informationHome » Fish and fish products » Molluscs

Mussel, raw

Mytilus edulis

	Energy Distribution % of total food energy
	Protein, total	58 %
	Fat, total	24 %
	Carbohydrate, total	18 %
	Alcohol	0 %

Refuse: 49%


Content per 100 grams
Energy	347	kJ
Protein, total	11.9	g
total-N	1.9	g
Fat, total	2.2	g
saturated fatty acids	0.4	g
monounsaturated fatty acids	0.5	g
polyunsaturated fatty acids	0.5	g
Carbohydrate, total	3.7	g
carbohydrate, available	3.7	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1.6	g
Moisture	80.6	g

Vitamins
Vitamin A	84	RE
retinol	84	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	3.5	aTE
alpha-tocopherol	3.5	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0	mg
Vitamin B2, riboflavin	0.2	mg
Niacin equivalents	4.1	NE
niacin	1.6	mg
tryptophan	2.5	mg
Vitamin B6	0.096	mg
Folates	41.8	μg
Vitamin B12	10.2	μg
Vitamin C	8	mg
L-Ascorbic Acid	8	mg

Minerals
Sodium, Na	582	mg
Potassium, K	145	mg
Calcium, Ca	30	mg
Magnesium, Mg	39	mg
Phosphorus, P	145	mg
Iron, Fe	7.7	mg
Copper, Cu	0.22	mg
Zinc, Zn	3.4	mg
Iodine, I	140	μg
Manganese, Mn	0.23	mg
Chromium, Cr	25.6	μg
Selenium, Se	46	μg
Nickel, Ni	68.9	μg

Carbohydrates
All sugars, total	0	g
Starch	0	g

Lipids
C 12:0	0	g
C 14:0	0.047	g
C 15:0	0.015	g
C 16:0	0.225	g
C 17:0	0.024	g
C 18:0	0.137	g
C 20:0	0	g
C 22:0	0	g
C 14:1	0	g
C 16:1	0.121	g
C 18:1, n-9	0.13	g
C 20:1, n-11	0.138	g
C 22:1, n-9	0.096	g
C 18:2, n-6	0.037	g
C 18:3, n-3	0.029	g
C 20:4, n-6	0.082	g
C 20:5, n-3	0.209	g
C 22:5, n-3	0.037	g
C 22:6, n-3	0.085	g

Sums lipids
Sum saturated	0.446	g
Sum monounsaturated	0.485	g
Sum polyunsaturated	0.48	g
Sum n-3 fatty acids	0.36	g
Sum n-6 fatty acids	0.119	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	38	mg

Amino acids
Isoleucin	570	mg
Leucine	910	mg
Lysine	950	mg
Methionine	320	mg
Cystine	190	mg
Phenylalanine	500	mg
Tyrosine	500	mg
Threonine	550	mg
Tryptophan	150	mg
Valine	740	mg
Arginine	900	mg
Histidine	290	mg
Alanine	670	mg
Aspartic acid	1300	mg
Glutamic acid	1700	mg
Glycine	610	mg
Proline	500	mg
Serine	610	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0187