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Prawns, king, raw

King prawns are warm-water shellfish. The figures here describe raw king prawns sold frozen or chilled. They mainly provide protein, with 18g per 100g, alongside 0.7g of fat and 0.54g of salt. They also provide vitamins and minerals, including 34µg of selenium per 100g.

Protein is needed for the growth and repair of body tissues, while selenium supports normal thyroid function and helps protect cells from damage. Although the fat content is low, the salt content is worth noting for people monitoring their salt intake. Added salt, sauces and other ingredients can change the nutritional content of a prepared dish. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

77 kcal

Energy

325 kJ

Graisse

0.7g

of which saturates

0.17g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protéines

18g

Sel

0.54g

Alcool

0g

Eau

82g

Cholestérol

150mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

Trace

Vitamine E

1.8mg

Vitamine C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.05mg

Niacin (B3)

0.1mg

Vitamine B6

0.11mg

Vitamine B12

1.3µg

Folate

11µg

Calcium

44mg

Fer

0.7mg

Magnésium

28mg

Phosphorus

155mg

Potassium

126mg

Sodium

215mg

Zinc

1.2mg

Copper

0.21mg

Sélénium

34µg

Iodine

5µg

Other types of prawns

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Prawns, king, grilled from raw

102 kcal

24g

0.9g

0g

Prawns, king, purchased cooked

68 kcal

16g

0.4g

0g

Prawns, king, purchased cooked, weighed with shells

37 kcal

8.7g

0.2g

0g

Prawns, standard, dried

377 kcal

83g

4.9g

0g

Prawns, standard, purchased cooked

70 kcal

15g

0.9g

0g

About these figures

Values are per 100g of the food as described (9 samples, 9 products, warm-water prawns (Panaeus vannamei), frozen and chilled). "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