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Prawns, king, purchased cooked

King prawns are shellfish, and these figures describe warm-water king prawns purchased cooked, either frozen or chilled. They mainly provide protein, with little fat, and also supply vitamins and minerals. Per 100g, they contain 16g of protein, 0.4g of fat, 1.6g of salt and 1.4µg of vitamin B12.

Protein is needed to build and maintain body tissues. Vitamin B12 supports normal nerve function and the formation of red blood cells. The salt content is worth noting for people watching their salt intake, even though prawns contain little fat. Salt levels may vary between products. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

68 kcal

Energía

290 kJ

Grasa

0.4g

of which saturates

0.1g

Carbohydrate

0g

of which sugars

0g

Fibra

0g

Proteína

16g

Sal

1.6g

Agua

82g

Colesterol

162mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

1.6mg

Vitamina C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.05mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

1.4µg

Ácido fólico

10µg

Calcio

49mg

Hierro

0.27mg

Magnesio

21mg

Phosphorus

125mg

Potasio

65mg

Sodio

643mg

Zinc

1mg

Cobre

0.23mg

Selenio

30µg

Iodine

12µg

Other types of prawns

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Prawns, king, purchased cooked, weighed with shells

37 kcal

8.7g

0.2g

0g

Prawns, standard, purchased cooked

70 kcal

15g

0.9g

0g

Prawns, king, grilled from raw

102 kcal

24g

0.9g

0g

Prawns, king, raw

77 kcal

18g

0.7g

0g

Prawns, standard, dried

377 kcal

83g

4.9g

0g

About these figures

Values are per 100g of the food as described (11 samples, 11 products, warm-water prawns (Penaeus 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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente