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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

Energía

94 kcal

Energía

398 kJ

Grasa

1.2g

of which saturates

0.2g

Carbohydrate

Trace

of which sugars

Trace

Proteína

21g

Sal

2.5g

Alcohol

0g

Agua

75g

Colesterol

130mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.8mg

Vitamin B6

0.03mg

Vitamina B12

2µg

Ácido fólico

15µg

Calcio

110mg

Hierro

5.1mg

Magnesio

49mg

Phosphorus

150mg

Potasio

100mg

Sodio

980mg

Zinc

1.9mg

Cobre

0.23mg

Selenio

21µg

Iodine

81µg

Other types of shrimps

Alimentos

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.

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