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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

Energía

232 kcal

Energía

975 kJ

Grasa

11g

of which saturates

0.85g

Carbohydrate

24g

of which sugars

0.8g

Fibra

1.5g

Proteína

12g

Sal

1.4g

Alcohol

0g

Agua

51g

Colesterol

64mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

3.2mg

Vitamina C

Trace

Thiamin (B1)

0.16mg

Riboflavin (B2)

0.06mg

Niacin (B3)

2.1mg

Vitamin B6

0.06mg

Vitamina B12

1.5µg

Ácido fólico

14µg

Calcio

105mg

Hierro

1.9mg

Magnesio

34mg

Phosphorus

260mg

Potasio

234mg

Sodio

561mg

Zinc

0.8mg

Cobre

0.18mg

Selenio

26µg

Iodine

101µg

Other types of scampi

Alimentos

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.

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