Calamari, cooked vs. Shrimp, baked or broiled, coated vs. Turtle
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Turtle has the most protein of the foods compared, at 24.6 g per 100g.
| Nutrient | Calamari, cooked | Shrimp, baked or broiled, coated | Turtle |
|---|---|---|---|
| Protein | 19.4 G | 15.6 G | 24.6 G |
| Total lipid (fat) | 6.3 G | 5.9 G | 5.8 G |
| Carbohydrate, by difference | 3.8 G | 8.7 G | 0 G |
| Energy | 155 KCAL | 154 KCAL | 157 KCAL |
| Total Sugars | 0.01 G | 0.14 G | 0 G |
| Fiber, total dietary | 0 G | 0.3 G | 0 G |
| Calcium, Ca | 40 MG | 67 MG | 147 MG |
| Iron, Fe | 0.85 MG | 0.81 MG | 1.8 MG |
| Potassium, K | 306 MG | 135 MG | 286 MG |
| Sodium, Na | 270 MG | 388 MG | 285 MG |
| Cholesterol | 293 MG | 140 MG | 62 MG |
| Fatty acids, total saturated | 1.6 G | 1.5 G | 0.85 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.