COOKED SHRIMP vs. RAW PEELED & DEVEINED 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 17.6 g per 100g.
| Nutrient | COOKED SHRIMP | RAW PEELED & DEVEINED SHRIMP |
|---|---|---|
| Protein | 17.6 G | 16.1 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 82 KCAL | 62 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 47 MG | 36 MG |
| Iron, Fe | 0.42 MG | 0.32 MG |
| Sodium, Na | 341 MG | 259 MG |
| Cholesterol | 59 MG | 107 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.