Food Nutrient Guide | Information

Calamari

Here's the nutritional composition of calamari (squid) per 100 grams of cooked calamari:

Calories: Approximately 80-100 kcal
Protein: Approximately 15-20 grams
Fat: Approximately 1-2 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Approximately 3-5 grams
Cholesterol: Varies, but generally low compared to other protein sources

Vitamins:
Vitamin B12: Approximately 1-2 mcg
Niacin (B3): Approximately 2-3 mg
Vitamin B6: Approximately 0.1-0.2 mg
Riboflavin (B2): Approximately 0.1-0.2 mg
Thiamine (B1): Approximately 0.1-0.2 mg

Minerals:
Potassium: Approximately 250-300 mg
Phosphorus: Approximately 150-200 mg
Selenium: Approximately 20-30 mcg
Magnesium: Approximately 20-25 mg
Iron: Approximately 0.5-0.7 mg
Zinc: Approximately 0.3-0.5 mg

Calamari (squid) is a low-calorie seafood option that is rich in protein and contains essential vitamins and minerals. While it may not be as high in omega-3 fatty acids as some other seafood, it still provides valuable nutrients for overall health and well-being.

NB: Cuttlefish, calamari, and squid are all cephalopods, but they have some differences:

Species:

Cuttlefish: Cuttlefish belong to the order Sepiida, and they have a broad, flattened body with a thick internal shell called a cuttlebone.
Calamari: Calamari specifically refers to smaller species of squid, typically of the genus Loligo or Doryteuthis.
Squid: Squid encompass a broader range of cephalopod species belonging to the order Teuthida.

Appearance:

Cuttlefish: Cuttlefish have a broader body and distinct internal shell (cuttlebone), with eight arms and two tentacles.
Calamari: Calamari, being a type of squid, have elongated bodies with a distinct mantle, tentacles, and fins.
Squid: Squid have elongated bodies, a mantle, ten arms (eight short and two long tentacles), and fins.

Size:

Cuttlefish: Cuttlefish vary in size but are generally smaller than calamari and larger than most squid species.
Calamari: Calamari are typically smaller than cuttlefish, with bodies ranging from about 15 to 30 centimeters (6 to 12 inches) in length.
Squid: Squid sizes can vary significantly, with some species reaching lengths of up to 13 meters (43 feet), though most commonly consumed species are smaller.

Culinary Use:

Cuttlefish: Cuttlefish have a slightly sweeter and more delicate flavor compared to squid and calamari. They are used in various dishes, including soups, stews, and pasta.
Calamari: Calamari, being a type of squid, are commonly prepared as food and often served battered and fried as appetizers or main dishes.
Squid: Squid are versatile and used in various cuisines around the world, including Asian, Mediterranean, and European dishes. They can be grilled, fried, sautéed, or used in soups and stews.

In summary, while cuttlefish, calamari, and squid share similarities as cephalopods, they have distinct characteristics in terms of species, appearance, size, culinary use, and flavor.

Caviar

Caviar is a delicacy consisting of salt-cured fish eggs, typically harvested from sturgeon species such as Beluga, Ossetra, and Sevruga.

It is prized for its rich, buttery flavor and smooth texture, often enjoyed as a luxurious treat or used as a gourmet ingredient in various culinary creations.

While caviar is renowned for its taste and texture, it also offers a range of nutrients.

Nutrient Composition of Caviar (per 100 grams):

Calories: Varies by type, typically ranges from 250 to 300 kcal.
Protein: Varies by type, typically ranges from 25 to 30 grams.
Fat: Varies by type, typically ranges from 10 to 20 grams.

Vitamins:

Vitamin A: Varies by type, typically ranges from 800 to 4000 IU.
Vitamin D: Varies by type, typically ranges from 2 to 10 IU.
Vitamin B12: Varies by type, typically ranges from 20 to 100 micrograms.

Minerals:

Calcium: Varies by type, typically ranges from 275 to 400 milligrams.
Phosphorus: Varies by type, typically ranges from 200 to 350 milligrams.
Selenium: Varies by type, typically ranges from 20 to 50 micrograms.
Iron: Varies by type, typically ranges from 3 to 10 milligrams.

Please note that the nutrient composition of caviar can vary depending on factors such as the type of fish, processing methods, and specific product variations.

The figures provided are approximate values based on general nutritional data.

NB: Comparison between black and red caviar sorted by the types of differences in their nutrient compositions:

Difference in Fat Content:

Black Caviar (Sturgeon) Contains more fat, approximately 10-20 grams per 100 grams.
Red Caviar (Salmon) Contains less fat, approximately 10-15 grams per 100 grams.

Difference in Calorie Count:

Black Caviar (Sturgeon) Higher in calories, with around 250-300 calories per 100 grams serving.
Red Caviar (Salmon) Lower in calories, with around 200-250 calories per 100 grams serving.

Difference in Vitamin A Content:

Black Caviar (Sturgeon) Richer in vitamin A compared to red caviar.
Red Caviar (Salmon) Contains less vitamin A compared to black caviar.

Difference in Iron Content:

Black Caviar (Sturgeon) Contains higher levels of iron compared to red caviar.
Red Caviar (Salmon) Contains lower levels of iron compared to black caviar.

Species Specific Differences:

Black Caviar (Sturgeon) Typically comes from sturgeon species such as beluga, osetra, or sevruga.
Red Caviar (Salmon)Typically comes from salmon species such as salmon or trout.

These differences in fat content, calorie count, vitamin A content, iron content, and species specificity contribute to the unique nutritional profiles of black and red caviar.

Clams

Clams are a type of shellfish found in oceans, seas, and freshwater bodies around the world.

They have two hinged shells that open and close, protecting the soft body inside.

Clams are known for their savory, briny flavor and are a popular ingredient in seafood dishes worldwide.

They can be enjoyed steamed, grilled, baked, fried, or added to soups, stews, pasta, and risotto.

Clams are prized for their tender texture and rich umami taste, making them a favorite among seafood lovers.

Nutrient Composition (per 100g serving, cooked clams):

Calories: 148 kcal
Protein: 24gFat: 2.3g
Saturated Fat: 0.5g
Cholesterol: 84mg
Sodium: 50mg
Potassium: 354mg
Calcium: 63mg
Iron: 28.8mg
Magnesium: 32mg
Phosphorus: 260mg
Zinc: 4.6mg
Vitamin B12: 98.9mcg

Clams are a nutrient-rich seafood option that offers a variety of health benefits.

They are an excellent source of high-quality protein, essential amino acids, and important minerals such as iron, zinc, and calcium.

Clams are particularly rich in vitamin B12, which is essential for nerve function and the formation of red blood cells.

Additionally, clams are low in fat and calories, making them a healthy choice for those looking to maintain a balanced diet.

Incorporating clams into your meals can help promote overall health and well-being while adding delicious flavor and texture to your dishes.

Crab

Nutrient composition of crab per 100 grams:

Calories: Approximately 83 kcal

Protein: Approximately 18 grams

Fat: Approximately 1.2 grams

Saturated Fat: Approximately 0.2 grams

Monounsaturated Fat: Approximately 0.3 grams

Polyunsaturated Fat: Approximately 0.3 grams

Cholesterol: Approximately 75 milligrams

Micronutrients:

Calcium: Approximately 100 milligrams

Iron: Approximately 0.6 milligrams

Magnesium: Approximately 35 milligrams

Phosphorus: Approximately 211 milligrams

Sodium: Approximately 298 milligrams

Potassium: Approximately 328 milligrams

Zinc: Approximately 3 milligrams

Vitamin C: Approximately 7 milligrams

Vitamin B12: Approximately 11 micrograms

These figures are approximate and can vary based on factors such as the specific type of crab and its preparation method.

Nonetheless, crab is a nutrient-rich seafood option that provides a good source of protein, vitamins, and minerals.

Crab Sticks

The nutrient composition of crab sticks, also known as imitation crab or surimi, can vary depending on the brand and specific ingredients used.

However, here's a general overview of the nutrient composition of crab sticks per 100 grams:

Calories: Approximately 80-100 calories
Protein: Typically around 8-12 grams
Carbohydrates: Usually around 10-15 grams
Fat: Varies, but generally low, usually around 0.5-2 grams
Saturated Fat: Minimal, typically less than 1 gram
Sodium: Typically around 600-800 milligrams
Cholesterol: Generally low, usually less than 20 milligrams

- Vitamins and Minerals: Crab sticks may contain small amounts of various vitamins and minerals, including calcium, iron, potassium, and vitamin A, but the levels are generally low compared to other nutrient-dense foods.

It's important to note that crab sticks are typically made from processed fish, such as pollock, and may contain additives, preservatives, and flavorings to mimic the taste and texture of real crab meat.

Additionally, crab sticks are often high in sodium due to the seasoning and processing methods used.

As such, they should be consumed in moderation as part of a balanced diet.

Crayfish

Here's the nutritional composition of crayfish per 100 grams of cooked crayfish:

Calories: Approximately 80-90 kcal
Protein: Approximately 15-20 grams
Fat: Approximately 1-2 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Negligible amount, typically less than 1 gram
Cholesterol: Varies, but generally low compared to other protein sources

Minerals:
Potassium: Approximately 150-200 mg
Phosphorus: Approximately 100-150 mg
Selenium: Approximately 15-20 mcg
Magnesium: Approximately 20-25 mg
Iron: Approximately 0.5-0.7 mg
Zinc: Approximately 0.3-0.5 mg

Crayfish is a low-calorie seafood option that is rich in protein and contains essential vitamins and minerals. While it may not be as high in omega-3 fatty acids as some other seafood, it still provides valuable nutrients for overall health and well-being.

Cuttlefish

The nutrient composition of cuttlefish per 100 grams typically includes:

Protein: Approximately 15-20 grams
Fat: Around 1-2 grams
Omega-3 fatty acids: Provides approximately 0.2-0.4 grams

Vitamins: Contains vitamin B12 (around 1-2 mcg), vitamin B6 (around 0.1-0.2 mg), and vitamin C (around 2-4 mg)

Minerals: Rich in selenium (around 20-30 mcg), phosphorus (around 150-200 mg), and potassium (around 250-300 mg), with moderate amounts of calcium (around 10-20 mg) and iron (around 0.5-1 mg)

In conclusion, cuttlefish is a nutritious seafood option, providing a good source of protein, essential vitamins, and minerals.

It offers valuable nutrients such as vitamin B12 for energy metabolism, vitamin B6 for nervous system function, and omega-3 fatty acids for heart health.

Including cuttlefish in your diet can contribute to overall health and well-being.

NB: Cuttlefish, calamari, and squid are all cephalopods, but they have some differences:

Species:

Cuttlefish: Cuttlefish belong to the order Sepiida, and they have a broad, flattened body with a thick internal shell called a cuttlebone.
Calamari: Calamari specifically refers to smaller species of squid, typically of the genus Loligo or Doryteuthis.
Squid: Squid encompass a broader range of cephalopod species belonging to the order Teuthida.

Appearance:

Cuttlefish: Cuttlefish have a broader body and distinct internal shell (cuttlebone), with eight arms and two tentacles.
Calamari: Calamari, being a type of squid, have elongated bodies with a distinct mantle, tentacles, and fins.
Squid: Squid have elongated bodies, a mantle, ten arms (eight short and two long tentacles), and fins.

Size:

Cuttlefish: Cuttlefish vary in size but are generally smaller than calamari and larger than most squid species.
Calamari: Calamari are typically smaller than cuttlefish, with bodies ranging from about 15 to 30 centimeters (6 to 12 inches) in length.
Squid: Squid sizes can vary significantly, with some species reaching lengths of up to 13 meters (43 feet), though most commonly consumed species are smaller.

Culinary Use:

Cuttlefish: Cuttlefish have a slightly sweeter and more delicate flavor compared to squid and calamari. They are used in various dishes, including soups, stews, and pasta.
Calamari: Calamari, being a type of squid, are commonly prepared as food and often served battered and fried as appetizers or main dishes.
Squid: Squid are versatile and used in various cuisines around the world, including Asian, Mediterranean, and European dishes. They can be grilled, fried, sautéed, or used in soups and stews.

In summary, while cuttlefish, calamari, and squid share similarities as cephalopods, they have distinct characteristics in terms of species, appearance, size, culinary use, and flavor.

Lobster

Here's the nutritional composition of lobster per 100 grams of cooked lobster:

Calories: Approximately 90-100 kcal
Protein: Approximately 20-25 grams
Fat: Approximately 1-2 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Negligible amount, typically less than 1 gram
Cholesterol: Varies, but generally low compared to other protein sources

Lobster is a low-calorie seafood option that is rich in protein and contains essential vitamins and minerals. While it may not be as high in omega-3 fatty acids as some other seafood, it still provides valuable nutrients for overall health and well-being.

Mussels

Here's the nutritional composition of mussels per 100 grams of cooked mussels:

Calories: Approximately 70-80 kcal
Protein: Approximately 10-15 grams
Fat: Approximately 2-3 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Approximately 3-5 grams
Cholesterol: Varies, but generally low compared to other protein sources

Vitamins:
Vitamin B12: Approximately 10-15 mcg
Niacin (B3): Approximately 2-3 mg
Vitamin B6: Approximately 0.1-0.2 mg
Riboflavin (B2): Approximately 0.1-0.2 mg
Thiamine (B1): Approximately 0.1-0.2 mg

Minerals:
Potassium: Approximately 300-350 mg
Phosphorus: Approximately 150-200 mg
Selenium: Approximately 25-30 mcg
Magnesium: Approximately 20-25 mg
Iron: Approximately 5-7 mg
Zinc: Approximately 2-3 mg

Mussels are a low-calorie seafood option that is rich in protein and contains essential vitamins and minerals. While they may not be as high in omega-3 fatty acids as some other seafood, they still provide valuable nutrients for overall health and well-being.

Octopus

Here's the nutritional composition of octopus per 100 grams of cooked octopus:

Calories: Approximately 140-150 kcal
Protein: Approximately 25-30 grams
Fat: Approximately 1-2 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Negligible amount, typically less than 1 gram
Cholesterol: Varies, but generally low compared to other protein sources

Minerals:
Potassium: Approximately 300-350 mg
Phosphorus: Approximately 200-250 mg
Selenium: Approximately 25-30 mcg
Magnesium: Approximately 50-60 mg
Iron: Approximately 2-3 mg
Zinc: Approximately 0.5-0.7 mg

Octopus is a lean seafood option that is high in protein and contains essential vitamins and minerals. While it may not be as high in omega-3 fatty acids as some other seafood, it still provides valuable nutrients for overall health and well-being.

Oysters

Here's the nutritional composition of oysters per 100 grams of cooked oysters:

Calories: Approximately 70-80 kcal
Protein: Approximately 7-9 grams
Fat: Approximately 2-3 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Approximately 4-6 grams
Cholesterol: Varies, but generally low compared to other protein sources

Vitamins:
Vitamin B12: Approximately 20-25 mcg
Niacin (B3): Approximately 2-3 mg
Vitamin B6: Approximately 0.1-0.2 mg
Riboflavin (B2): Approximately 0.1-0.2 mg
Thiamine (B1): Approximately 0.1-0.2 mg

Minerals:
Potassium: Approximately 150-200 mg
Phosphorus: Approximately 100-150 mg
Selenium: Approximately 40-50 mcg
Magnesium: Approximately 30-40 mg
Iron: Approximately 2-3 mg
Zinc: Approximately 5-7 mg

Oysters are a nutrient-rich seafood option that is relatively low in calories and fat. They are particularly high in vitamin B12 and zinc, and they provide valuable nutrients for overall health and well-being.

Prawns

Prawns are a type of shellfish similar in appearance to shrimp but typically larger in size.

They are found in freshwater and saltwater habitats around the world and are prized for their sweet, succulent meat and delicate flavor.

Prawns are versatile seafood that can be prepared in various ways, including grilling, sautéing, boiling, frying, or added to soups, salads, and stir-fries.

They are a popular ingredient in many cuisines and are enjoyed for their tender texture and rich taste.

Nutrient Composition (per 100g serving, cooked prawns):

Calories: 106 kcal
Protein: 20.3g
Fat: 1.7g
Saturated Fat: 0.3g
Cholesterol: 189mg
Sodium: 405mg
Potassium: 220mg
Calcium: 63mgI
ron: 1.4mg
Magnesium: 48mg
Phosphorus: 167mg
Zinc: 1.4mg
Vitamin B12: 2.6mcg

Prawns are a nutritious and delicious seafood option that offers a wealth of health benefits.

They are an excellent source of high-quality protein, essential amino acids, and important minerals such as iron and zinc.

Prawns are low in fat and calories, making them a healthy choice for those looking to maintain a balanced diet.

Additionally, prawns provide significant amounts of vitamin B12, which is essential for nerve function and the formation of red blood cells.

Including prawns in your diet can help promote overall health and well-being while satisfying your cravings for seafood.

NB:While prawns and shrimp are both crustaceans and belong to the same family, they have several differences:

Size: Prawns are generally larger in size compared to shrimp.Prawns can grow up to several inches in length, while shrimp are typically smaller.
Body Shape: Prawns have a longer body and more elongated shape compared to shrimp. They also tend to have longer legs.
Habitat: Prawns are found in both freshwater and saltwater environments, while shrimp are primarily found in saltwater habitats.
Gills: Prawns have branching gills, while shrimp have lamellar (plate-like) gills.
Claws: Prawns have three pairs of claw-like legs, while shrimp have two pairs.
Color: In terms of coloration, prawns tend to have a more translucent or transparent appearance compared to shrimp, which may have more vibrant colors such as pink or brown when cooked.
Flavor: Prawns generally have a sweeter and more delicate flavor compared to shrimp, which can vary in taste depending on the species and cooking method.
In terms of nutrient composition, prawns and shrimp are quite similar, as they are both low in fat and calories but high in protein.

However, there may be some subtle differences worth highlighting:

Omega-3 Fatty Acids: Both prawns and shrimp contain omega-3 fatty acids, which are beneficial for heart health and brain function. However, the exact amount may vary slightly between species and depending on the environment they are harvested from.
Cholesterol: Prawns tend to have slightly higher cholesterol content compared to shrimp. While both are relatively low in cholesterol compared to other animal protein sources, individuals with specific dietary restrictions or health concerns may want to take this into consideration.
Vitamins and Minerals: Both prawns and shrimp are good sources of various vitamins and minerals, including vitamin B12, selenium, and zinc. These nutrients play important roles in immune function, metabolism, and overall health.

The exact amounts may vary depending on factors such as species, size, and preparation method.

Overall, while there may be slight differences in nutrient content between prawns and shrimp, they are both nutritious seafood options that can be part of a healthy and balanced diet.

It's essential to consider factors such as portion size, cooking method, and overall dietary patterns when incorporating them into meals.

Overall, while prawns and shrimp are closely related and often used interchangeably in cooking, they have distinct physical characteristics and flavor profiles that set them apart.

Salmon Eggs

Salmon eggs, also known as salmon roe or ikura, are the eggs of salmon fish, prized for their rich flavor and nutritional value.

They are often enjoyed as a delicacy in various cuisines around the world and are known for their vibrant color and distinctive popping texture.

Nutrient Composition of Salmon Eggs (per 100 grams):

Calories: Approximately 250 kcal
Protein: Approximately 24 grams
Fat: Approximately 17 grams
Vitamin A: Approximately 3000 IU
Vitamin D: Approximately 300 IU
Vitamin B12: Approximately 4.8 micrograms
Calcium: Approximately 100 milligrams
Phosphorus: Approximately 300 milligrams
Selenium: Approximately 50 micrograms
Iron: Approximately 3 milligrams

Please note that the nutrient composition of salmon eggs can vary depending on factors such as the species of salmon, the diet of the fish, and the processing methods used.

The figures provided are approximate values based on general nutritional data.

NB: Comparison between black and red caviar sorted by the types of differences in their nutrient compositions:

Difference in Fat Content:

Black Caviar (Sturgeon) Contains more fat, approximately 10-20 grams per 100 grams.
Red Caviar (Salmon) Contains less fat, approximately 10-15 grams per 100 grams.

Difference in Calorie Count:

Black Caviar (Sturgeon) Higher in calories, with around 250-300 calories per 100 grams serving.
Red Caviar (Salmon) Lower in calories, with around 200-250 calories per 100 grams serving.

Difference in Vitamin A Content:

Black Caviar (Sturgeon) Richer in vitamin A compared to red caviar.
Red Caviar (Salmon) Contains less vitamin A compared to black caviar.

Difference in Iron Content:

Black Caviar (Sturgeon) Contains higher levels of iron compared to red caviar.
Red Caviar (Salmon) Contains lower levels of iron compared to black caviar.

Species Specific Differences:

Black Caviar (Sturgeon) Typically comes from sturgeon species such as beluga, osetra, or sevruga.
Red Caviar (Salmon)Typically comes from salmon species such as salmon or trout.

These differences in fat content, calorie count, vitamin A content, iron content, and species specificity contribute to the unique nutritional profiles of black and red caviar.

Scallops

Scallops are a type of shellfish characterized by their distinctive fan-shaped shells and tender, sweet flesh.

They are harvested from oceans worldwide and are prized for their delicate flavor and versatile culinary applications.

Scallops are commonly enjoyed as a seafood delicacy, often served grilled, pan-seared, or baked.

They can also be used in soups, stews, pasta dishes, and sushi.

Scallops are known for their succulent texture and ability to absorb flavors, making them a popular choice among seafood enthusiasts.

Nutrient Composition (per 100g serving, cooked scallops):

Calories: 111 kcal
Protein: 20.5g
Fat: 1.2g
Saturated Fat: 0.2g
Cholesterol: 41mg
Sodium: 667mg
Potassium: 336mg
Calcium: 12mg
Iron: 0.5mg
Magnesium: 19mg
Phosphorus: 251mg
Zinc: 0.6mg
Vitamin B12: 1.2mcg

Scallops are a nutritious and delicious seafood option that offers a wealth of health benefits.

They are an excellent source of high-quality protein, essential amino acids, and important minerals such as potassium, phosphorus, and zinc.

Scallops are also low in fat and calories, making them a healthy choice for those looking to maintain a balanced diet.

Additionally, scallops provide significant amounts of vitamin B12, which is essential for nerve function and the formation of red blood cells.

Including scallops in your diet can help promote overall health and well-being while indulging your taste buds with their delicate flavor and tender texture.

Sea Urchin

Sea urchins are marine animals belonging to the echinoderm family, characterized by their spiny exterior and spherical shape.

They inhabit oceans worldwide and are often found in rocky coastal areas.

Sea urchins are renowned for their delicacy, particularly their rich and creamy roe, which is considered a culinary delicacy in many coastal regions.

Despite their intimidating appearance, sea urchins offer a unique flavor profile and are prized for their nutritional value.

Nutrient Composition of Sea Urchin Roe (per 100g serving):

Calories: 172 kcal
Protein: 15.6g
Fat: 9.8g
Carbohydrates: 4.5g
Sugars: 0g
Fiber: 0g
Cholesterol: 234mg
Sodium: 353mg
Potassium: 224mg
Calcium: 120mg
Iron: 4.1mg
Vitamin A: 1312IU
Vitamin C: 3.3mg
Vitamin D: 3.6mcg
Vitamin E: 2.3mg
Vitamin K: 3.3mcg

Sea urchin roe is a nutrient-dense seafood delicacy that offers a unique combination of protein, healthy fats, vitamins, and minerals.

It is particularly rich in protein, vitamin A, calcium, and iron, making it a valuable addition to a balanced diet.

Sea urchin roe is also low in carbohydrates and sugars, making it suitable for various dietary preferences and restrictions.

Shrimp

Here's the nutritional composition of shrimp per 100 grams of cooked shrimp:

Calories: Approximately 90-100 kcal
Protein: Approximately 20-24 grams
Fat: Approximately 1-2 grams
Saturated fat: Varies, but generally low
Unsaturated fat: Including omega-3 fatty acids, but in lower amounts compared to some other seafood
Carbohydrates: Approximately 0-1 gram
Cholesterol: Varies, but generally low compared to other protein sources

Minerals:
Potassium: Approximately 200-250 mg
Phosphorus: Approximately 150-200 mg
Selenium: Approximately 25-30 mcg
Magnesium: Approximately 20-25 mg
Iron: Approximately 0.5-0.7 mg
Zinc: Approximately 1-2 mg

Shrimp is a low-calorie seafood option that is high in protein and contains essential vitamins and minerals. While it may not be as high in omega-3 fatty acids as some other seafood, it still provides valuable nutrients for overall health and well-being.

NB: Refer to Prawns to see the potential differences between Shimps and Prawns

Seafoods