Jellyfish, dried, salted
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 0.2 MG | 1% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 95 MG | 17% | |
| Vitamin B-12 | 0.0 UG | 1% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 2 MG | 0% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 2 MG | 0% | |
| Phosphorus, P | 20 MG | 2% | |
| Potassium, K | 3 MG | 0% | |
| Sodium, Na | 9,690 MG | 421% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 16% | |
| Selenium, Se | 42.2 UG | 77% |
Nutrition Highlights
- Very low in calories (36 kcal per 100g), suitable for weight management.
- Very low in fat (1.4g per 100g).
- Rich source of Sodium, Na (421% of Daily Value per 100g).
- Rich source of Selenium, Se (77% of Daily Value per 100g).
About Jellyfish, dried, salted
A surprising addition to the culinary landscape, this ingredient offers a unique texture and nutritional profile. It's harvested from the ocean and undergoes a preservation process involving salt and dehydration, resulting in a product that's shelf-stable and ready for preparation. While strikingly low in calories and completely devoid of carbohydrates, it provides a respectable amount of protein, making it an interesting option for those focused on macronutrient intake. Be mindful of its high sodium content, a consequence of the preservation method, and always rinse thoroughly before cooking to reduce saltiness.
Due to its neutral taste, this ingredient readily absorbs the flavors of accompanying ingredients, making it exceptionally versatile. It's often used in Asian cuisines, particularly in salads, where its crisp, slightly rubbery texture adds a delightful contrast. The dried form needs rehydration, typically achieved by soaking it in water for several hours, which also helps to reduce the saltiness. Chefs may incorporate it into stir-fries, appetizers, and even sushi-like dishes, where its subtle flavor and unique mouthfeel complement a variety of sauces and seasonings.
Compare Jellyfish, dried, salted
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