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Shrimps, dried

Dried shrimps are shellfish from which much of the water has been removed. The figures here describe dried shrimps and prawns. They mainly provide protein, with 56g per 100g, alongside 2.4g of fat. They also contain minerals, including 1200mg of calcium per 100g. Their salt content is high, at 11g per 100g.

Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. The high salt content is worth noting for people monitoring their salt intake, particularly when dried shrimps are added to dishes containing other salty ingredients. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

245 kcal

Energía

1037 kJ

Grasa

2.4g

of which saturates

0.4g

Carbohydrate

Trace

of which sugars

Trace

Proteína

56g

Sal

11g

Agua

26g

Colesterol

505mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.8mg

Vitamina B12

5µg

Ácido fólico

70µg

Calcio

1200mg

Hierro

21mg

Magnesio

290mg

Phosphorus

710mg

Potasio

500mg

Sodio

4330mg

Zinc

3.7mg

Cobre

0.96mg

Selenio

170µg

Iodine

400µg

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, canned in brine, drained

94 kcal

21g

1.2g

–

Shrimps, frozen

73 kcal

17g

0.8g

–

About these figures

Values are per 100g of the food as described (5 packets from Chinese supermarkets. Shrimps and prawns). "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