Skip to content
Japanese food, explained dish by dish
Home › Food & Nutrition Database › Nutrition: Fish and shellfish

Crustacean, whiteleg shrimp, raw: Calories & Nutrition per 100 g (Japan's Official Food Table)

Last updated: 2026-09-17

Crustacean, whiteleg shrimp, raw has 82 kcal per 100 g of edible portion, with 19.6 g protein, 0.6 g fat and 0.7 g carbohydrate, according to Japan's official Standard Tables of Food Composition.

Food number10415
Name in Japanese<えび・かに類> (えび類) バナメイえび 養殖 生
Food groupFish and shellfish
Refuse (inedible part)20 %

We are working to carry Japanese craft and everyday culture beyond Japan, by building Japan Towns with local partners. Read the plan, or tell us if it resonates.

Read the Japan Town plan →

Nutrition per 100 g (edible portion)

Energy82 kcal
Water78.6 g
Protein19.6 g
Fat0.6 g
Carbohydrate (by difference)0.7 g
Dietary fibre(0) g
Salt equivalent0.3 g
Sodium140 mg
Potassium270 mg
Calcium68 mg
Iron1.4 mg
Vitamin C1 mg
Cholesterol160 mg

How to read these numbers

Other forms of crustacean

Source: Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Eighth Revised Edition), 2023 supplement; English food names from the official English edition (2015). Compiled and reformatted by this website. This page is general information, not dietary or medical advice.

More foods: Nutrition: Fish and shellfish

Fish, fat greenling, raw: Calories & Nutrition per 100 g (Japan's Official Food Table)
Fish, Matsubara's red rockfish, raw: Calories & Nutrition per 100 g (Japan's Official Food Table)
Fish, horse mackerel, Japanese Jack mackerel*, with integument, raw: Calories & Nutrition per 100 g
Fish, horse mackerel, Japanese Jack mackerel, sashimi: Calories & Nutrition per 100 g
Fish, horse mackerel, Japanese Jack mackerel*, with integument, boiled: Calories & Nutrition per 100 g

Read next

What to Eat in Mount Fuji
Tokyo Food Markets: Tsukiji & Toyosu Gui
Japanese Breakfast: What It Is and How It's Eaten
What Is Natto? Japan's Sticky Fermented Soybean Food Explained

We are working to carry Japanese craft and everyday culture beyond Japan, by building Japan Towns with local partners. Read the plan, or tell us if it resonates.

Read the Japan Town →