COOKED SHRIMP vs. PEELED SHRIMP
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 SHRIMP has the most protein of the foods compared, at 6.8 g per 100g.
| Nutrient | COOKED SHRIMP | PEELED SHRIMP |
|---|---|---|
| Protein | 6.8 G | 6.8 G |
| Total lipid (fat) | 0.59 G | 0.59 G |
| Carbohydrate, by difference | 0.29 G | 0.29 G |
| Energy | 35 KCAL | 35 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0.9 G | 0.9 G |
| Calcium, Ca | 18 MG | 18 MG |
| Iron, Fe | 0.53 MG | 0.53 MG |
| Sodium, Na | 35 MG | 35 MG |
| Cholesterol | 44 MG | 44 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 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.