Shrimp, canned - Nutrition data & facts, nutritional informationHome » Fish and fish products » Fish products

Shrimp, canned

Pandalus borealis
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total82.6 %
   Fat, total13.4 %
   Carbohydrate, total4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy338kJ
Protein, total16.5g
   total-N2.6g
Fat, total1.2g
   saturated fatty acids0.2g
   monounsaturated fatty acids0.2g
   polyunsaturated fatty acids0.5g
Carbohydrate, total0.8g
   carbohydrate, available0.8g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.9g
Moisture78.7g

Vitamins
Vitamin A18RE
   retinol18μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E4aTE
   alpha-tocopherol4mg
Vitamin K0μg
Vitamin B1, thiamin0.007mg
Vitamin B2, riboflavin0.015mg
Niacin equivalents3.97NE
   niacin0.8mg
   tryptophan3.17mg
Vitamin B60.06mg
Pantothenic Acid0.21mg
Biotin1μg
Folates20μg
Vitamin B122.5μg
Vitamin C0mg

Minerals
Sodium, Na1030mg
Potassium, K78mg
Calcium, Ca78mg
Magnesium, Mg21.8mg
Phosphorus, P119mg
Iron, Fe0.539mg
Copper, Cu0.126mg
Zinc, Zn0.928mg
Iodine, I13.9μg
Manganese, Mn0.022mg
Chromium, Cr2.1μg
Selenium, Se24.6μg
Nickel, Ni2.49μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0.8g

Lipids
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.24g
C 18:00g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.12g
C 18:1, cis n-70.12g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60g
C 18:3, n-30g
C 18:4, n-30g
C 20:5, n-30.24g
C 22:5, n-30g
C 22:6, n-30.24g
Other fatty acids0g

Sums lipids
Sum saturated0.24g
Sum monounsaturated0.24g
Sum polyunsaturated0.48g
Sum n-3 fatty acids0.48g
Sum n-6 fatty acids0g
Trans fatty acids0g

Cholesterol
Cholesterol160mg

Amino acids
Isoleucin870mg
Leucine1300mg
Lysine1400mg
Methionine480mg
Cystine110mg
Phenylalanine710mg
Tyrosine630mg
Threonine630mg
Tryptophan190mg
Valine870mg
Arginine1300mg
Histidine340mg
Alanine900mg
Aspartic acid1800mg
Glutamic acid2300mg
Glycine950mg
Proline660mg
Serine740mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0219