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Lobster, boiled, weighed with shell

Lobster is a shellfish, and these figures describe boiled lobster weighed with its shell. Per 100g of this shell-on weight, it provides 8g of protein, 0.6g of fat, 19µg of selenium and 36µg of iodine. The weight includes the shell, which is not normally eaten, so these values should not be read as figures for the same weight of lobster meat alone.

Protein supports the maintenance and repair of body tissues. Selenium contributes to normal immune function, while iodine is needed to make thyroid hormones, which help regulate metabolism. Added butter, sauces or salt can change the fat, energy and salt content of a meal. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

37 kcal

Energy

157 kJ

Graisse

0.6g

of which saturates

0.1g

Carbohydrate

Trace

of which sugars

Trace

Protéines

8g

Sel

0.3g

Alcool

0g

Eau

27g

Cholestérol

40mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

Trace

Vitamine E

0.53mg

Vitamine C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.5mg

Vitamine B6

0.03mg

Vitamine B12

1µg

Folate

3µg

Calcium

22mg

Fer

0.3mg

Magnésium

12mg

Phosphorus

93mg

Potassium

94mg

Sodium

120mg

Zinc

0.9mg

Copper

0.49mg

Sélénium

19µg

Iodine

36µg

Other types of lobster

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lobster, boiled

103 kcal

22g

1.6g

–

About these figures

Values are per 100g of the food as described (Calculated from boiled 16-332). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine