Frog legs (raw) nutrition facts

100 grams of frog legs, raw contain 73 calories, 16 g of protein, 0 g of carbohydrates and 0.3 g of fat. It is an excellent source of protein (33% DV), copper (28% DV) and selenium (26% DV). Most of its calories (96%) come from protein.

Nutrition Facts
Calories73
% Daily Value*
Total fat 0.3 g0%
Saturated fat 0.08 g0%
Cholesterol 50 mg17%
Sodium 58 mg3%
Total carbohydrate 0 g0%
Dietary fiber 0 g0%
Total sugars 0 g
Protein 16.4 g33%
Vitamin D 0.2 µg1%
Calcium 18 mg1%
Iron 1.5 mg8%
Potassium 285 mg6%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 96%Carbs 0%Fat 4%
73calories
16.4 gprotein
0 gcarbs
0.3 gfat

Values shown for 100 g.

Rich in

  • Protein33%
  • Copper28%
  • Selenium26%
  • Riboflavin (B2)19%
  • Vitamin B1217%
  • Thiamin (B1)12%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin D0.2 µg1%
Vitamin A15 µg2%
Vitamin C0 mg0%
Vitamin E1 mg7%
Vitamin K0.1 µg0%
Thiamin (B1)0.14 mg12%
Riboflavin (B2)0.25 mg19%
Niacin (B3)1.2 mg8%
Vitamin B60.12 mg7%
Folate15 µg4%
Vitamin B120.4 µg17%
Choline65 mg12%

Minerals

NutrientAmount% DV
Calcium18 mg1%
Iron1.5 mg8%
Potassium285 mg6%
Magnesium20 mg5%
Phosphorus147 mg12%
Zinc1 mg9%
Copper0.25 mg28%
Selenium14.1 µg26%

Fats

NutrientAmount% DV
Saturated fat0.08 g0%
Monounsaturated fat0.05 g-
Polyunsaturated fat0.1 g-

Other

NutrientAmount% DV
Water81.9 g-
Caffeine0 mg-
Alcohol0 g-

How it compares to other finfish and shellfish products

Per 100 gFrog legs (raw)Category averageDifference
Calories73134-46%
Protein16.4 g20.4 g-19%
Total carbohydrate0 g1.29 g-100%
Total fat0.3 g4.73 g-94%
Dietary fiber0 g0.01 g-100%
Total sugars0 g0.15 g-100%
Sodium58 mg301 mg-81%

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Source: USDA FoodData Central, SR Legacy, FDC ID 168148. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.