This wiki page organizes 30 exact USDA Survey Foods records labeled “Shellfish.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Shellfish” survey-food category. Within Feast’s broader navigation, they appear under Fish & seafood (30 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Crab; Clams, canned; Crayfish, fried; Crayfish, cooked; Calamari, fried; Calamari, cooked. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 30 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 109 kcal | 82 kcal–224 kcal | 51 kcal–250 kcal | 30 |
| Proteinper 100 g | 15.4 g | 7.2 g–20.2 g | 5.7 g–51 g | 30 |
| Carbohydrateper 100 g | 3.9 g | 0 g–13.8 g | 0 g–14.4 g | 30 |
| Total fatper 100 g | 3.1 g | 0.9 g–12.9 g | 0.6 g–13.5 g | 30 |
| Dietary fiberper 100 g | 0 g | 0 g–0.5 g | 0 g–0.5 g | 30 |
| Total sugarsper 100 g | 0 g | 0 g–0.7 g | 0 g–3 g | 30 |
| Sodiumper 100 g | 370 mg | 73 mg–538 mg | 56 mg–2,180 mg | 30 |
| Potassiumper 100 g | 182 mg | 58 mg–259 mg | 46 mg–382 mg | 30 |
| Calciumper 100 g | 57 mg | 18 mg–93 mg | 8 mg–362 mg | 30 |
| Ironper 100 g | 1.1 mg | 0.3 mg–5.4 mg | 0.3 mg–7.3 mg | 30 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 30 “Shellfish” records, the middle reported calories value is 109 kcal per 100 grams. The central records run from 82 kcal to 224 kcal, while the complete observed span is 51 kcal to 250 kcal.
Crab is nearest the lower central boundary, and Crayfish, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 30 “Shellfish” records, the middle reported protein value is 15.4 g per 100 grams. The central records run from 7.2 g to 20.2 g, while the complete observed span is 5.7 g to 51 g.
Oysters, steamed is nearest the lower central boundary, and Crayfish, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 30 “Shellfish” records, the middle reported carbohydrate value is 3.9 g per 100 grams. The central records run from 0 g to 13.8 g, while the complete observed span is 0 g to 14.4 g.
Crab is nearest the lower central boundary, and Oysters, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 30 “Shellfish” records, the middle reported total fat value is 3.1 g per 100 grams. The central records run from 0.9 g to 12.9 g, while the complete observed span is 0.6 g to 13.5 g.
Lobster is nearest the lower central boundary, and Clams, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 30 “Shellfish” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0.5 g, while the complete observed span is 0 g to 0.5 g.
Calamari, cooked is nearest the lower central boundary, and Calamari, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 30 “Shellfish” records, the middle reported total sugars value is 0 g per 100 grams. The central records run from 0 g to 0.7 g, while the complete observed span is 0 g to 3 g.
Clams, canned is nearest the lower central boundary, and Oysters, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 30 “Shellfish” records, the middle reported sodium value is 370 mg per 100 grams. The central records run from 73 mg to 538 mg, while the complete observed span is 56 mg to 2,180 mg.
Crayfish, cooked is nearest the lower central boundary, and Lobster is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 30 “Shellfish” records, the middle reported potassium value is 182 mg per 100 grams. The central records run from 58 mg to 259 mg, while the complete observed span is 46 mg to 382 mg.
Clams, baked or broiled is nearest the lower central boundary, and Crab is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 30 “Shellfish” records, the middle reported calcium value is 57 mg per 100 grams. The central records run from 18 mg to 93 mg, while the complete observed span is 8 mg to 362 mg.
Scallops, fried is nearest the lower central boundary, and Crab is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 30 “Shellfish” records, the middle reported iron value is 1.1 mg per 100 grams. The central records run from 0.3 mg to 5.4 mg, while the complete observed span is 0.3 mg to 7.3 mg.
Lobster is nearest the lower central boundary, and Shrimp, dried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 30 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
6 records use this wording, including Calamari, fried; Clams, fried; Crayfish, fried.
5 records use this wording, including Clams, baked or broiled; Oysters, baked or broiled; Scallops, baked or broiled.
5 records use this wording, including Clams, baked or broiled; Oysters, baked or broiled; Scallops, baked or broiled.
4 records use this wording, including Clams, canned; Crab, canned; Oysters, canned.
4 records use this wording, including Clams, steamed or boiled; Oysters, steamed; Scallops, steamed or boiled.
2 records use this wording, including Calamari, cooked; Crayfish, cooked.
2 records use this wording, including Scallops, grilled; Shrimp, grilled.
2 records use this wording, including Clams, raw; Oysters, raw.
Portion context
30 of 30 records (100%) include at least one named measure in the source data. Together those records provide 88 usable named measures.
Across the pooled named measures, the midpoint gram weight is 55 g. The central 10th-to-90th-percentile interval runs from 10 g to 225 g, while the complete observed span is 5–450 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Shellfish” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Calamari, cookedFDC 2706333 | 155 kcalper 100 g | 19.4 gper 100 g | 0 gper 100 g | 270 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Calamari, friedFDC 2706334 | 234 kcalper 100 g | 13.8 gper 100 g | 0.5 gper 100 g | 377 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Clams, baked or broiledFDC 2706340 | 148 kcalper 100 g | 18.2 gper 100 g | 0 gper 100 g | 285 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Clams, cannedFDC 2706343 | 108 kcalper 100 g | 18.3 gper 100 g | 0 gper 100 g | 70 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Clams, friedFDC 2706341 | 230 kcalper 100 g | 13.1 gper 100 g | 0.5 gper 100 g | 386 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Clams, rawFDC 2706338 | 86 kcalper 100 g | 14.7 gper 100 g | 0 gper 100 g | 56 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Clams, steamed or boiledFDC 2706342 | 109 kcalper 100 g | 18.6 gper 100 g | 0 gper 100 g | 71 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| CrabFDC 2706344 | 83 kcalper 100 g | 17.9 gper 100 g | 0 gper 100 g | 395 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Crab, cannedFDC 2706345 | 83 kcalper 100 g | 17.9 gper 100 g | 0 gper 100 g | 563 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Crayfish, cookedFDC 2706348 | 97 kcalper 100 g | 20.2 gper 100 g | 0 gper 100 g | 73 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Crayfish, friedFDC 2706347 | 223 kcalper 100 g | 14.1 gper 100 g | 0.5 gper 100 g | 387 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| LobsterFDC 2706349 | 97 kcalper 100 g | 20.9 gper 100 g | 0 gper 100 g | 535 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Oysters, baked or broiledFDC 2706352 | 104 kcalper 100 g | 7.1 gper 100 g | 0 gper 100 g | 321 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Oysters, cannedFDC 2706355 | 74 kcalper 100 g | 7.7 gper 100 g | 0 gper 100 g | 122 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Oysters, friedFDC 2706354 | 203 kcalper 100 g | 6.3 gper 100 g | 0.5 gper 100 g | 408 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Oysters, rawFDC 2706351 | 51 kcalper 100 g | 5.7 gper 100 g | 0 gper 100 g | 85 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Oysters, steamedFDC 2706353 | 65 kcalper 100 g | 7.2 gper 100 g | 0 gper 100 g | 108 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Scallops, baked or broiledFDC 2706356 | 126 kcalper 100 g | 15 gper 100 g | 0 gper 100 g | 415 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Scallops, friedFDC 2706359 | 217 kcalper 100 g | 11.1 gper 100 g | 0.5 gper 100 g | 466 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Scallops, grilledFDC 2706357 | 108 kcalper 100 g | 15.3 gper 100 g | 0 gper 100 g | 412 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Scallops, steamed or boiledFDC 2706358 | 87 kcalper 100 g | 15.2 gper 100 g | 0 gper 100 g | 301 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp cocktailFDC 2706449 | 99 kcalper 100 g | 13.2 gper 100 g | 0.4 gper 100 g | 502 mgper 100 g | 125 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp scampiFDC 2706458 | 192 kcalper 100 g | 15.4 gper 100 g | 0.2 gper 100 g | 168 mgper 100 g | 125 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, baked or broiledFDC 2706361 | 129 kcalper 100 g | 16.9 gper 100 g | 0 gper 100 g | 363 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, baked or broiled, coatedFDC 2706365 | 154 kcalper 100 g | 15.6 gper 100 g | 0.3 gper 100 g | 388 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, cannedFDC 2706367 | 100 kcalper 100 g | 20.4 gper 100 g | 0 gper 100 g | 870 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, driedFDC 2706366 | 250 kcalper 100 g | 51 gper 100 g | 0 gper 100 g | 2,180 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, friedFDC 2706364 | 218 kcalper 100 g | 12.3 gper 100 g | 0.5 gper 100 g | 434 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, grilledFDC 2706362 | 110 kcalper 100 g | 17.3 gper 100 g | 0 gper 100 g | 359 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Shrimp, steamed or boiledFDC 2706363 | 90 kcalper 100 g | 17.2 gper 100 g | 0 gper 100 g | 248 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Shellfish” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 30 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.