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Low GI
💪High Protein

Shrimp fried in butter Calories

High protein, low carb

CALORIES

185kcal

GI

0low

POTASSIUM

240mg

FIBER

0g

Shrimp fried in butter Nutrition Facts

Selected: 100 g

185

KCAL / 100G

Carbs

1.1g

· 2%

Protein

23.8g

· 52%

Fat

9.4g

· 46%

Fiber

0g

Shrimp fried in butter Vitamins & Minerals

Vitamins

B12

1.3µg · 54% DV

B3

2.6mg · 16% DV

Vitamin A

95µg · 11% DV

Biotin

3µg · 10% DV

Minerals

Selenium

39µg · 71% DV

Phosphorus

240mg · 34% DV

Iodine

32µg · 21% DV

Sodium

290mg · 13% DV

Shrimp fried in butter Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Shrimp fried in butter Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Shrimp fried in butter Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Shrimp fried in butter Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Shrimp fried in butter Fat Profile

SATURATED

4.8g

MONOUNSATURATED

2.6g

POLYUNSATURATED

0.6g

⚖️

Omega 6:3 ratio 0.7:1

Below the ideal 4:1 — a good omega balance.

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Shrimp fried in butter — Frequently Asked Questions

Tereyağında kızarmış karides kaç kalori ve ne kadar protein içerir?

100 gram tereyağında kızarmış karides 185 kalori ve 23.8 gram protein içerir. Ayrıca 9.4 gram yağ ve 1.1 gram karbonhidrat bulunur.

Tereyağında kızarmış karides keto diyeti için uygun mu, glisemik indeksi kaç?

Evet, verilen bilgilere göre keto ile uyumludur. Glisemik indeksi 0'dır ve 100 gramında 1.1 gram karbonhidrat vardır.

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Nutrition data compiled from USDA FoodData Central and scientific sources.