Cooked mussels: calories and nutrition facts

Cooked mussels has 108 kcal per 100 g. One serving, 1 Serving (150 g), has 162 kcal.

Calories
108 kcal
Protein
17.2 g
Carbohydrates
5.1 g
Fat
2.1 g

Per 100 g

Cooked mussels: how many calories?

Cooked mussels has 108 kcal per 100 g, with 17.2 g protein, 5.1 g carbs and 2.1 g fat. A 150 g serving (1 Serving) has 162 kcal. That is less than the average for Meat, Eggs, Fish (183 kcal per 100 g). Most of its calories come from protein.

Where the calories come from

  • Protein64%
  • Carbohydrates19%
  • Fat17%

Calculate a portion

Calories
162 kcal
Protein
25.8 g
Carbohydrates
7.7 g
Fat
3.1 g

Nutrition facts

NutrientPer 100 gPer serving (150 g)
Calories108 kcal162 kcal
Fat2.1 g3.1 g
of which saturated fat0.4 g0.6 g
Carbohydrates5.1 g7.7 g
of which sugars0 g0 g
Fiber0 g0 g
Protein17.2 g25.8 g
Sodium322 mg483 mg
Water74.1 g111.1 g
Vitamin C5.9 mg8.8 mg
Calcium59 mg89 mg
Iron4 mg6 mg
Potassium166 mg249 mg
Magnesium67 mg100 mg

Source: Ciqual food composition table (ANSES, France). Data updated on 2 September 2026.

Share of reference intakes

Per 100 g, compared with an adult's reference intakes (2,000 kcal a day, Regulation (EU) No 1169/2011).

NutrientOf reference intake
Calories(108 kcal)5%
Fat(2.1 g)3%
of which saturated fat(0.4 g)2%
Carbohydrates(5.1 g)2%
of which sugars(0 g)0%
Protein(17.2 g)34%
Salt(0.81 g)13%

What the EU thresholds say

Nutrition claim thresholds from Regulation (EC) No 1924/2006, per 100 g.

  • High protein (at least 20% of calories)
  • Low fat (3 g or less)
  • Low sugars (5 g or less)

Cooked mussels: frequently asked questions

Cooked mussels: how many calories per serving?

A 150 g serving (1 Serving) has 162 kcal.

Cooked mussels: how much protein?

Cooked mussels contains 17.2 g of protein per 100 g, 34% of the 50 g reference intake.

Cooked mussels: how much fibre?

Cooked mussels provides 0 g of fibre per 100 g, 0% of the 25 g a day recommended by EFSA.

Cooked mussels: how much makes 100 kcal?

100 kcal is about 93 g of this food.

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