Whiteleg prawn

Species: Penaeus vannamei
FAO 3Alpha Code: PNV

25-30 pieces/kg

Whiteleg shrimp, also known as Pacific white shrimp or king prawn, is a variety of prawn of the eastern Pacific Ocean. The use of aquaculture has began in 1973 in Florida using prawns captured in Panama, since that time remains one of the most cultured prawn in the world, thanks to its natural resistance to diseases. However, being delicate and demanding of environmental conditions species, its culture in Europe remains very limited. Find out more on FAO website

Nutrition information for 100g of raw Whiteleg prawn






total fats





Source: © CIQUAL – Find out more on ANSES-CIQUAL website

Average nutritional information

The energy value of prawns is low, with a good percentage (15-20%) of proteins, composed mainly by peptides of high biological value, and a very low content of fats and sugars. Among the vitamins, in the form of retinol equivalents (carotenoid astaxanthin), there is a significant content of water-soluble Niacin and liposoluble A.

Prawns cause significant amounts of cholesterol, which makes them unsuitable for persons who suffer from related hyperlipidemia. The total content of fatty acids, instead, should turn in favor of those good (polyunsaturated) compared to those potentially harmful (saturated).

Prawn is very rich of minerals such as iron, calcium, phosphorus, B vitamins, and fatty acids: Omega and Omega6. These acids are present in lower percentages in our product since it is farmed, comparing to the captured one. Learn more…

Conservation and peeling of prawns

Prawns of Ittica Italia, to arrive in your kitchen are fished always at the same day of departure and remain alive, thanks to an innovative and patented process of delivery, during the 48-hours journey from the farm directly to your plate.