COOKED AND PEELED WILD SHRIMP vs. SCALLOPS & SAUCE
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.
COOKED AND PEELED WILD SHRIMP has the most protein of the foods compared, at 14.1 g per 100g.
| Nutrient | COOKED AND PEELED WILD SHRIMP | SCALLOPS & SAUCE |
|---|---|---|
| Protein | 14.1 G | 10 G |
| Total lipid (fat) | 0.59 G | 1.4 G |
| Carbohydrate, by difference | 0 G | 2.9 G |
| Energy | 59 KCAL | 64 KCAL |
| Total Sugars | 0 G | 1.4 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 118 MG | 14 MG |
| Iron, Fe | 0 MG | 0.26 MG |
| Sodium, Na | 647 MG | 357 MG |
| Cholesterol | 129 MG | 11 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.24 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.