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Shellfish and Other SeafoodBasic Food

Sea cucumber

Raw

20 calories, 3.9 grams protein, 0.4 grams carbohydrate, and 0.3 grams fat for 1 serving · 85.05 g.

Nutrition overview

1 serving · 85.05 g · Raw

Sea cucumber provides 20 calories, 3.9 g protein, 0.4 g carbs, and 0.3 g fat per 1 serving · 85.05 g.

20

calories

Protein

3.9g

Carbs

0.4g

Fat

0.3g

Nutrition facts

Complete nutrition

NutrientAmount
Macronutrients
Protein3.9 g
Total fat0.3 g
Total carbohydrate (by difference)0.4 g
Dietary fiber0.0 g
Total sugars0.0 g
Minerals
Calcium61.2 mg
Iron0.09 mg
Magnesium136.1 mg
Phosphorus21.3 mg
Potassium45.9 mg
Sodium578.3 mg
Zinc0.17 mg
Copper0.03 mg
Manganese0.03 mg
Selenium31.5 mcg
Vitamins
Vitamin A, RAE3.1 mcg
Vitamin C0.0 mg
Vitamin D (D2 + D3)0.0 mcg
Vitamin E (alpha-tocopherol)0.3 mg
Vitamin K1 (phylloquinone)0.0 mcg
Thiamin (B1)0.00 mg
Riboflavin (B2)0.02 mg
Niacin (B3)0.09 mg
Pantothenic acid (B5)0.60 mg
Vitamin B60.03 mg
Folate, DFE1.6 mcg
Vitamin B122.0 mcg
Other essential nutrient
Choline, total20.1 mg

Practical calorie guide

Calories by serving size

3 oz of sea cucumber (85.05 g) has 20 calories.

ServingWeightCaloriesProteinCarbsFat
¼ serving21.26 g51.0 g0.1 g0.1 g
½ serving42.52 g102.0 g0.2 g0.1 g
1 serving85.05 g203.9 g0.4 g0.3 g
2 servings170.1 g397.8 g0.9 g0.5 g

View data sources

Nutrition records and methodology

Primary calorie record

Sea cucumber, raw

Standard Tables of Food Composition in Japan

Record 10372 · 100% match

Reported
23
Estimated
6
Assumed zero
0
Calculated
0

Contributing sources

  • Standard Tables of Food Composition in Japan

    Ministry of Education, Culture, Sports, Science and Technology (MEXT) · 2015, Seventh Revised Edition

    Open source
  • Basic Foods whole-catalog profile completion calculations V2.5

    Basic Foods database project · whole-catalog-completion-v2.5.1-tiered · Project-generated calculation artifact; direct and donor evidence retain their own licenses

Detailed source and derivation status is retained for every nutrient in this profile.

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