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Scampi, in breadcrumbs, frozen, fried in rapeseed oil

Scampi is a shellfish product, described here coated in breadcrumbs, frozen and then fried in rapeseed oil. It provides carbohydrate from the breadcrumb coating, protein from the shellfish and fat from the coating and frying oil. Per 100g, it contains 22g of carbohydrate, 11g of protein, 13g of fat and 1.3g of salt.

Protein supports the growth and repair of body tissues. The breadcrumb coating and oil contribute to the energy content, which is worth noting when monitoring energy intake. The salt content is also relevant for people watching their salt intake. Full nutrient figures, including vitamins and minerals, are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

243 kcal

Energy

1016 kJ

Fat

13g

of which saturates

1g

Carbohydrate

22g

of which sugars

0.7g

Fiber

1.4g

Protein

11g

Salt

1.3g

Alkohol

0g

Vatten

52g

Kolesterol

58mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

Trace

Vitamin E

3.7mg

Vitamin C

Trace

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.9mg

Vitamin B6

0.05mg

Vitamin B12

1.4µg

Folate

13µg

Kalcium

96mg

Iron

1.7mg

Magnesium

31mg

Phosphorus

237mg

Kalium

213mg

Sodium

512mg

Zinc

0.7mg

Copper

0.16mg

Selen

24µg

Iodine

92µg

Other types of scampi

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scampi, coated in breadcrumbs, fried in sunflower oil

243 kcal

11g

13g

1.4g

Scampi, coated in breadcrumbs, baked

232 kcal

12g

11g

1.5g

About these figures

Values are per 100g of the food as described (Calculated from baked 16-409 using analysed water and fat values). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad