Lobster vs. Crayfish, cooked vs. Shrimp cocktail
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.
Lobster has the most protein of the foods compared, at 20.9 g per 100g.
| Nutrient | Lobster | Crayfish, cooked | Shrimp cocktail |
|---|---|---|---|
| Protein | 20.9 G | 20.2 G | 13.2 G |
| Total lipid (fat) | 0.95 G | 1.2 G | 1.2 G |
| Carbohydrate, by difference | 0 G | 0 G | 7.9 G |
| Energy | 97 KCAL | 97 KCAL | 99 KCAL |
| Total Sugars | 0 G | 0 G | 3 G |
| Fiber, total dietary | 0 G | 0 G | 0.4 G |
| Calcium, Ca | 106 MG | 34 MG | 58 MG |
| Iron, Fe | 0.33 MG | 1.1 MG | 0.41 MG |
| Potassium, K | 253 MG | 382 MG | 184 MG |
| Sodium, Na | 535 MG | 73 MG | 502 MG |
| Cholesterol | 161 MG | 144 MG | 119 MG |
| Fatty acids, total saturated | 0.23 G | 0.2 G | 0.25 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.