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Shrimps, canned in brine, drained

Shrimps are shellfish, and the figures here describe shrimps canned in brine and drained. They mainly provide protein, with 21g per 100g, alongside 1.2g of fat. They also supply vitamins and minerals, including vitamin B12 at 2µg per 100g. The salt content is 2.5g per 100g, which is worth noting when comparing canned fish and shellfish products.

Protein is needed for the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. Brine is a salt solution, and these shrimps retain salt after draining. This is relevant for people monitoring their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

94 kcal

Energy

398 kJ

Graisse

1.2g

of which saturates

0.2g

Carbohydrate

Trace

of which sugars

Trace

Protéines

21g

Sel

2.5g

Alcool

0g

Eau

75g

Cholestérol

130mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

Trace

Vitamine C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.8mg

Vitamine B6

0.03mg

Vitamine B12

2µg

Folate

15µg

Calcium

110mg

Fer

5.1mg

Magnésium

49mg

Phosphorus

150mg

Potassium

100mg

Sodium

980mg

Zinc

1.9mg

Copper

0.23mg

Sélénium

21µg

Iodine

81µg

Other types of shrimps

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Shrimps, boiled

117 kcal

24g

2.4g

–

Shrimps, boiled, weighed with shells

39 kcal

7.9g

0.8g

–

Shrimps, dried

245 kcal

56g

2.4g

–

Shrimps, frozen

73 kcal

17g

0.8g

–

About these figures

Values are per 100g of the food as described (10 cans, 3 brands). "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