Royal Tiger, Cooked Shrimp — Nutrition Facts & Ingredients
Per serving (3 ONZ, 85 g): 77 calories. Per 100 g: 91 calories, 20 g protein, 1.2 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Sodium: 20% DV (high at 20% DV or more)
- Cholesterol: 55% DV (high at 20% DV or more)
Nutrition Facts
Serving size3 ONZ (85g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy
Prices and availability are set by the retailer.Ingredients
E-129, E-160 C, Paprika Oleoresin, Red 40, Salt, Shirmp, Sodium Tripolyphosphate, To Protect From Dehydration, Water
Frequently asked questions
How many calories are in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 91 calories.
How much protein is in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 20.0 g protein.
How many carbohydrates are in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 0.0 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 0.0 g sugars.
How much sodium (salt) is in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 551.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Royal Tiger, Cooked Shrimp?
Per 100 g of Royal Tiger, Cooked Shrimp there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Royal Tiger, Cooked Shrimp?
The main ingredients in Royal Tiger, Cooked Shrimp are: E-129, E-160 C, Paprika Oleoresin, Red 40, Salt.
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