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Mussels, Raw, Frozen

Mussels, Raw, Frozen

EverydayFrozenRaw

Mussels are bivalve shellfish sold frozen and raw, typically pre-cleaned and debearded for convenience. These nutrient-dense mollusks provide high-quality protein, iron, and vitamin B12, along with notable omega-3 fatty acids typically associated with fatty fish. Flash-freezing preserves their sweet, briny flavor and tender texture while maintaining nutritional value, making them a practical choice for quick preparation in soups, pastas, or classic steamed dishes.

Macro Impact

A 3 oz serving contains 73 calories, 10g protein, 3g carbs, and 2g fat.

Calorie Burn

How long would it take to burn off 73 calories?
Walking3.5 mph, moderate pace
17 min
YogaModerate effort, gentle pace
12 min
SwimmingModerate effort, freestyle
9 min
Biking12-14 mph, moderate effort
8 min
StairsStair climbing, moderate pace
9 min
Running5 mph (12 min/mile)
6 min

Nutrition Facts

Serving size3 oz (85 g)
Amount per serving
Calories73
% Daily Value*
Total Fat2g
2%
Saturated Fat0.4g
2%
Trans Fat0g
Polyunsaturated Fat0.5g
Monounsaturated Fat0.4g
Cholesterol24mg
8%
Sodium243mg
11%
Total Carbohydrate3g
1%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein10g
Vitamin D0mcg
0%
Calcium22mg
2%
Iron3mg
19%
Potassium272mg
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
3 / 275 g
1%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
2 / 78 g
2%
Monounsaturated
0 / 31 g
1%
Polyunsaturated
1 / 23 g
2%
Saturated
0 / 23 g
2%
Trans
0 g
Cholesterol
24 / 300 g
8%
Omega 3
0 / 5 g
9%
Omega 6
0 / 19 g
0%
Omega 9
0 g
Protein
Protein
10 / 80 g
13%
Amino Acids
Histidine
0 / 3 g
7%
Isoleucine
0 / 2 g
28%
Leucine
1 / 3 g
25%
Lysine
1 / 2 g
33%
Methionine
0 / 1 g
21%
Phenylalanine
0 / 2 g
20%
Threonine
0 / 1 g
38%
Tryptophan
0 / 0 g
37%
Valine
1 / 2 g
26%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
1 g
Aspartic Acid
1 g
Glutamic Acid
1 g
Glycine
1 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
12%
Riboflavin, B2
0 / 1 mg
15%
Niacin, B3
1 / 15 mg
9%
Pantothenic Acid, B5
0 / 5 mg
9%
Pyridoxine, B6
0 / 1 mg
3%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
10 / 2 mcg
425%
Folate
36 / 400 mcg
9%
Vitamin A
41 / 800 mcg
5%
Vitamin C
7 / 83 mg
8%
Vitamin D
0 / 15 mcg
0%
Vitamin E
1 / 15 mg
3%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
22 / 1k mg
2%
Copper
0 / 1 mg
9%
Iron
3 / 13 mg
26%
Magnesium
29 / 370 mg
8%
Manganese
3 / 2 mg
141%
Phosphorous
168 / 700 mg
24%
Potassium
272 / 3k mg
9%
Selenium
38 / 55 mcg
69%
Sodium
243 / 2.3k mg
11%
Zinc
1 / 10 mg
14%
Chromium
22 / 30 mcg
73%
Molybdenum
48 / 45 mcg
106%
Iodine
119 / 150 mcg
79%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
69 g
Caffeine
0 mg
Choline
55 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Mollusks, mussel, blue, raw. USDA Standard Reference, Legacy. Food ID 174216.
  2. 2.Mollusks, mussel, blue, raw. Canadian Nutrient File. Food ID 3115.
  3. 3.Mussel, raw. Frida. Public Food Key 387.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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