Know what’s on your plate
Jellyfish
Calories & nutrition facts
dried, salted
Nutrition facts
Per 100 g% DV- Calories 36 kcal —
- Protein 5.5 g 11%
- Carbohydrate 0 g 0%
- Fat 1.4 g 2%
- Saturated fat 0.3 g 1%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 9690 mg 421%
- Cholesterol 5 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.02 mg 0%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.2 mg 1%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.02 µg 1%
- Choline 95 mg 17%
Minerals
- Calcium 2 mg 0%
- Iron 2.3 mg 13%
- Magnesium 2 mg 0%
- Phosphorus 20 mg 2%
- Potassium 3 mg 0%
- Zinc 0.42 mg 4%
- Copper 0.14 mg 16%
- Selenium 42.2 µg 77%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 36 | 5.5 g | 0 g | 1.4 g |
| 1 × cup | 58 g | 21 | 3.2 g | 0 g | 0.8 g |
| 2 × cup | 116 g | 42 | 6.4 g | 0 g | 1.6 g |
| ½ × cup | 29 g | 10 | 1.6 g | 0 g | 0.4 g |
| 3 × cup | 174 g | 63 | 9.6 g | 0 g | 2.4 g |
| 4 × cup | 232 g | 84 | 13 g | 0 g | 3.2 g |
Questions about Jellyfish
What does jellyfish taste like?
Prepared jellyfish is mild and lightly salty, with little flavour of its own. Its appeal is the crisp, slippery texture, which takes on the taste of dressings and seasonings.
How do you prepare jellyfish for a salad?
Most jellyfish sold for eating is already cured in salt and alum. Rinse it well, soak it in cold water until it is no longer excessively salty, drain and slice it into thin strips; use it chilled in a salad.
Can you eat jellyfish raw?
Do not eat a jellyfish you have caught or one sold fresh and untreated: some species sting, and safe preparation requires specialist handling. Eat only products sold as prepared for food, following their preparation instructions.
How do you make a jellyfish salad?
Toss chilled strips of prepared jellyfish with cucumber, spring onion and a dressing of rice vinegar, soy sauce, sesame oil and a little chilli. Add the dressing shortly before serving to keep the jellyfish crisp.
How should you store prepared jellyfish?
Keep unopened jellyfish according to the packaging instructions. Once opened or rehydrated, keep it covered in the fridge and use it promptly; do not leave it at room temperature.
Why is jellyfish so salty?
Jellyfish is commonly cured with salt to preserve it and give it a firm, crunchy texture. Rinsing and soaking the strips in fresh water before serving reduces the saltiness.
Is jellyfish nutritious?
Jellyfish provides 5.5 g of protein per 100 g and is high in selenium. Cured products can be exceptionally salty, so rinsing and soaking them is useful.
Source: USDA FoodData Central 168129 · per 100 g · carbohydrate per EU label, fibre excluded
