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Prawns, king, purchased cooked, weighed with shells

King prawns are shellfish. These figures describe prawns purchased cooked and weighed with their shells on, rather than the peeled flesh alone. Per 100g weighed with shells, they provide 8.7g of protein, 0.2g of fat, 0.87g of salt and 0.8µg of vitamin B12. The nutrient amounts reflect the edible flesh within that weight; the shells are not intended to be eaten.

Protein supports the growth and repair of body tissues, while vitamin B12 helps maintain normal nerve function and red blood cell formation. The salt content is worth noting for people monitoring their salt intake, even though the fat content is low. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

37 kcal

Energy

155 kJ

Fat

0.2g

of which saturates

0.05g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protein

8.7g

Salt

0.87g

Alcohol

0g

Water

45g

Cholesterol

87mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

Trace

Vitamin E

0.89mg

Vitamin C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.03mg

Niacin (B3)

0.1mg

Vitamin B6

0.03mg

Vitamin B12

0.8µg

Folate

5µg

Calcium

26mg

Iron

0.15mg

Magnesium

11mg

Phosphorus

68mg

Potassium

35mg

Sodium

347mg

Zinc

0.6mg

Copper

0.12mg

Selenium

16µg

Iodine

6µg

Other types of prawns

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Prawns, king, purchased cooked

68 kcal

16g

0.4g

0g

Prawns, standard, purchased cooked

70 kcal

15g

0.9g

0g

Prawns, king, grilled from raw

102 kcal

24g

0.9g

0g

Prawns, king, raw

77 kcal

18g

0.7g

0g

Prawns, standard, dried

377 kcal

83g

4.9g

0g

About these figures

Values are per 100g of the food as described (Calculated from 16-389 using edible portion of 0.54). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published