Ir al contenido principal

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

Energía

243 kcal

Energía

1016 kJ

Grasa

13g

of which saturates

1.1g

Carbohydrate

22g

of which sugars

0.7g

Fibra

1.4g

Proteína

11g

Sal

1.3g

Alcohol

0g

Agua

52g

Colesterol

58mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

4.4mg

Vitamina C

Trace

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.9mg

Vitamin B6

0.05mg

Vitamina B12

1.4µg

Ácido fólico

13µg

Calcio

96mg

Hierro

1.7mg

Magnesio

31mg

Phosphorus

237mg

Potasio

213mg

Sodio

512mg

Zinc

0.7mg

Cobre

0.16mg

Selenio

24µg

Iodine

92µg

Other types of scampi

Alimentos

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.

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