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Scampi, coated in breadcrumbs, fried in sunflower oil

Scampi is a shellfish product made from langoustine tails. The form described here is coated in breadcrumbs and fried in sunflower oil. It provides carbohydrate from the coating, protein from the shellfish and fat from frying. Per 100g, it contains 22g of carbohydrate, 11g of protein, 13g of fat and 1.3g of salt.

Protein supports the maintenance and repair of body tissues, while carbohydrate and fat provide energy. The breadcrumb coating and frying affect the overall nutrient content, so these figures differ from those for plain shellfish. The salt content is worth noting for people monitoring their salt intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

243 kcal

Energy

1016 kJ

Graisse

13g

of which saturates

1.1g

Carbohydrate

22g

of which sugars

0.7g

Fibre

1.4g

Protéines

11g

Sel

1.3g

Alcool

0g

Eau

52g

Cholestérol

58mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

Trace

Vitamine E

4.4mg

Vitamine C

Trace

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.9mg

Vitamine B6

0.05mg

Vitamine B12

1.4µg

Folate

13µg

Calcium

96mg

Fer

1.7mg

Magnésium

31mg

Phosphorus

237mg

Potassium

213mg

Sodium

512mg

Zinc

0.7mg

Copper

0.16mg

Sélénium

24µg

Iodine

92µg

Other types of scampi

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scampi, in breadcrumbs, frozen, fried in rapeseed oil

243 kcal

11g

13g

1.4g

Scampi, coated in breadcrumbs, baked

232 kcal

12g

11g

1.5g

About these figures

Values are per 100g of the food as described (Calculated from baked 16-409 using analysed water and fat values). "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