Shrimp, baked or broiled vs. Scallops, baked or broiled vs. Clams, NFS
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.
Shrimp, baked or broiled has the most protein of the foods compared, at 16.9 g per 100g.
| Nutrient | Shrimp, baked or broiled | Scallops, baked or broiled | Clams, NFS |
|---|---|---|---|
| Protein | 16.9 G | 15 G | 16.1 G |
| Total lipid (fat) | 5.8 G | 5.1 G | 5.2 G |
| Carbohydrate, by difference | 1.1 G | 4 G | 6.7 G |
| Energy | 129 KCAL | 126 KCAL | 143 KCAL |
| Total Sugars | 0.01 G | 0.01 G | 0.05 G |
| Fiber, total dietary | 0 G | 0 G | 0.1 G |
| Calcium, Ca | 68 MG | 8 MG | 45 MG |
| Iron, Fe | 0.27 MG | 0.48 MG | 1.9 MG |
| Potassium, K | 141 MG | 255 MG | 55 MG |
| Sodium, Na | 363 MG | 415 MG | 199 MG |
| Cholesterol | 160 MG | 33 MG | 34 MG |
| Fatty acids, total saturated | 1.5 G | 1.3 G | 0.91 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.