Herring
King Crab
Jellyfish
A traditional delicacy in many Asian cuisines, jellyfish is chewy, mildly salty, and often served cold in salads. Mostly made of water and collagen, making it a low-calorie, protein-light option with unique mouthfeel.
35
medium piece
(100 grams)
CAL
A
Nutri-Score
Extremely low in calories and fat, a surprising source of collagen and essential minerals.
Value per 100 grams & per cup (60g):
35 kcal | 20 kcal
Protein
5.5 grams | 3 grams
Fats
1.5 grams | 2 grams
Carbohydrates
0.5 grams | 0.8 grams
Fiber
None
Vitamins & Nutrients
- Collagen: May support joint, skin, and connective tissue health.
- Iron: Important for oxygen transport in blood.
- Calcium: Supports bone health (small amount).
Satiety and Feelings
Jellyfish isn’t very filling due to its low calorie and protein content, but its crunchy, chewy texture can make meals feel more substantial when served as a side or appetizer.
What does 100 g look like?
About 1/2 cup sliced and rinsed jellyfish, or a small handful of ribbon-like strips (similar to sliced cold noodles).
What does 2000/2500 calories look like?
About 60 jellyfish of 200 grams (12 kg / 26.5 lbs).
Daily Value per 100 grams %
Calcium
5%
Magnesium
5%
Fiber
0%
Protein
10%
Carbohydrates
0%
Sodium (Salt)
5%
Total Fat
0%
Saturated Fat
Saturated Fat
0%
Cholesterol
0%
Sugar
0%
Calories
2%
Did you know?
- Edible jellyfish has been consumed in China, Japan, and Korea for over 1,000 years.
- Rich in collagen, jellyfish is often praised in traditional medicine for its skin and joint benefits.
- Proper preparation involves salt-curing and alum treatment to give it its signature crunch.
- Jellyfish has no bones, no blood, and no brain — it’s over 95% water.
- Some species of edible jellyfish are harvested sustainably in the wild.
Drawback
- Very high in sodium if not soaked and rinsed well.
- Almost no protein or fat, making it nutritionally limited on its own.
- Potential contamination if not processed properly; always source from reputable suppliers.
- Always check for the MSC label.
