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Scampi, coated in breadcrumbs, baked

Scampi is a shellfish product, described here coated in breadcrumbs and baked. The figures cover frozen and chilled products prepared in this way. It provides protein, carbohydrate and fat: per 100g, it contains 12g of protein, 24g of carbohydrate and 11g of fat. It also contains 1.4g of salt per 100g.

Protein supports the growth and repair of body tissues, while carbohydrate and fat provide energy. Scampi also supplies iodine, which is needed to make thyroid hormones, and vitamin B12, which supports normal nerve function and red blood cell formation. The salt content is worth noting for people monitoring their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

232 kcal

Energy

975 kJ

Graisse

11g

of which saturates

0.85g

Carbohydrate

24g

of which sugars

0.8g

Fibre

1.5g

Protéines

12g

Sel

1.4g

Alcool

0g

Eau

51g

Cholestérol

64mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

Trace

Vitamine E

3.2mg

Vitamine C

Trace

Thiamin (B1)

0.16mg

Riboflavin (B2)

0.06mg

Niacin (B3)

2.1mg

Vitamine B6

0.06mg

Vitamine B12

1.5µg

Folate

14µg

Calcium

105mg

Fer

1.9mg

Magnésium

34mg

Phosphorus

260mg

Potassium

234mg

Sodium

561mg

Zinc

0.8mg

Copper

0.18mg

Sélénium

26µg

Iodine

101µg

Other types of scampi

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scampi, coated in breadcrumbs, fried in sunflower oil

243 kcal

11g

13g

1.4g

Scampi, in breadcrumbs, frozen, fried in rapeseed oil

243 kcal

11g

13g

1.4g

About these figures

Values are per 100g of the food as described (11 samples, 11 products, 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