26/30 brd coconut shrimp
Packaged product Fish and Seafood
26/30 brd coconut shrimp contains 260 kcal per 100 g. A serving, 2 oz, 50 g (50 g) provides about 130 kcal.
Roughly 55% of its calories come from fat, with 27% from carbohydrates and 18% from protein (estimated with general energy factors).
That is more energy than the typical item in fish and seafood on FoodFactly, where the median is 146 kcal per 100 g across 959 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 260 kcal | |
| Total fat L | 16 g | 21% |
| Saturated fat L | 5 g | 25% |
| Trans fat L | 0 g | |
| Cholesterol L | 58 mg | 19% |
| Sodium L | 440 mg | 19% |
| Total carbohydrates L | 18 g | 7% |
| Dietary fiber L | 2 g | 7% |
| Total sugars L | 2 g | |
| Protein L | 12 g | 24% |
| Vitamin A L | 15 µg | 2% |
| Vitamin C L | 4 mg | 4% |
| Calcium L | 50 mg | 4% |
| Iron L | 0.54 mg | 3% |
| Potassium L | 0 mg | 0% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 18%
- Carbohydrates 27%
- Fat 55%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein12 gbelow the median for fish and seafood (median 15.9 g)
- Fiber2 gin the top quarter of fish and seafood (median 0 g)
- Sugars2 gin the top quarter of fish and seafood (median 0 g)
- Fat16 gin the top quarter of fish and seafood (median 6.1 g)
- Saturated fat5 gin the top quarter of fish and seafood (median 1.1 g)
- Sodium440 mgbelow the median for fish and seafood (median 520 mg)
- Protein per 100 kcal4.6 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Carotenoids (2)
| Vitamin D (D2 + D3), International Units L | 0 IU |
|---|---|
| Vitamin E (label entry primarily) L | 0 IU |
Other components (1)
| Vitamin A, IU L | 50 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 260 kcal | 260 kcal |
| Protein | 12 g | 12 g |
| Carbohydrates | 18 g | 18 g |
| Fat | 16 g | 16 g |
| Fiber | 2 g | 2 g |
| Sugars | 2 g | 2 g |
| Sodium | 440 mg | 440 mg |
Product details
- Barcode
- 0075391031445
- Label serving
- 2 oz (50 g)
- Category
- Seafood
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Shrimp, sugar with tapioca starch, modified starch (corn), enriched wheat flour, flavor artificial (coconut), salt, vegetable shortening (palm (non hydrogenated)), guar gum, dextrose, xanthan gum, spice (white pepper), raising agents (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), coconut flake, sugar, yeast, soy flour, sodium tripolyphosphate (to retain moisture).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSaltSugarYeastPalm oil
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|---|---|---|---|---|
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| Filetti di ricciola Sebastiano Drago | 258 | 27 g | 0.1 g | 17 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 1457190. License: CC0 1.0 (U.S. public domain). Source record dated September 5, 2017. Imported November 6, 2026.
- Open Food Facts, record 0075391031445. License: ODbL 1.0 (Open Food Facts). Source record dated April 23, 2020. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.