Fish & Seafood · Nutrition facts

Crevettes Entières

95 kcal per 100 g, with 22 g protein, 0 g carbs and 0.8 g fat. Full micronutrients and serving info below.

High proteinLow carbIron rich
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Crevettes EntièresNutri-Score CCompare
Amount

Showing values for 100 g

95 kcal
Calories
5% of a 2000 kcal day
22 g
Protein
92% of calories
0 g
Carbs
0% of calories
0.8 g
Fat
8% of calories
Macro split
Protein 92%Carbs 0%Fat 8%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0g0% DV
Cholesterol146mg49% DV
Sodium720mg31% DV
Potassium270.6mg6% DV
Calcium82.6mg6% DV
Iron3.1mg17% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3336370031793 · Data last verified:

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3336370031793

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Common questions

How many calories are in Crevettes Entières?

Crevettes Entières by Delpierre has 95 kcal per 100 g.

How much protein is in Crevettes Entières?

Crevettes Entières contains 22 g of protein per 100 g.

Is Crevettes Entières a good source of protein?

Yes — 22 g of protein per 100 g, supplying 92% of its calories. That makes it an excellent protein source.

Is Crevettes Entières keto-friendly?

With 0 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Crevettes Entières high in sodium?

Yes — 720 mg of sodium per 100 g, about 31% of the daily value.

Why does Crevettes Entières have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (720 mg); points in favor come from protein (22 g). Overall that places it in band C.

How much Crevettes Entières is 100 calories?

About 105 g of Crevettes Entières equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Crevettes Entières a good source of iron?

It is a moderate source: 3.1 mg per 100 g, about 17% of the daily value. A 200 g portion covers roughly 34%.

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