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Low-calorie, high-protein seafood, rich in selenium and B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
99
KCAL / 100G
Carbs
0.2g
· 1%
Protein
24g
· 96%
Fat
0.3g
· 3%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
B3
1.7mg · 11% DV
Vitamin E
1.7mg · 11% DV
B2
0.11mg · 8% DV
Minerals
Selenium
40µg · 73% DV
Phosphorus
220mg · 31% DV
Iodine
35µg · 23% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Shrimp provides 99 calories per 100 g. It is a relatively low-calorie seafood option.
Shrimp contains 24 g of protein per 100 g. This makes it a protein-rich food choice.
Shrimp contains just 0.2 g of carbohydrates per 100 g. Its carbohydrate content is very low.
Yes, shrimp fits a keto diet. It has only 0.2 g of carbohydrates per 100 g.
Shrimp has a glycemic index of 0. Its very low carbohydrate content means it has no glycemic impact.
No, shrimp is very low in fat. A 100 g serving contains 0.3 g of fat.
Shrimp contains 0 g of fiber per 100 g. Include plant foods in the meal if you want to add dietary fiber.
Shrimp is naturally gluten-free and compatible with a gluten-free diet. Check any breading, sauces, or added ingredients separately.
Shrimp is suitable for omnivore, pescatarian, keto, Mediterranean, flexitarian, and gluten-free diets. It is listed as an unprocessed food.
No, shrimp is a shellfish allergen. People with a shellfish allergy should avoid shrimp.
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Nutrition data compiled from USDA FoodData Central and scientific sources.