Garlic and Herb King Prawns

by Morrisons in Prawns Barcode 5010525158358
Good nutritional quality
Green-Score
f
Environmental impact estimate

Garlic and Herb King Prawns by Morrisons provides 88 kcal per 100 g, with 0.8 g of sugars and 10.7 g of protein. Its Nutri-Score is B. It is listed in the Prawns category.

Nutrient levels per 100 g

Fat
0.7 g · Low
Saturated fat
0.7 g · Low
Sugars
0.8 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 88 kcal 111 −21%
Total fat 0.7 g 4.1 −83%
Saturated fat 0.7 g 0.8 −11%
Carbohydrates 6.2 g 2 +212%
Total sugars 0.8 g 0.8
Added sugars 0 g 0.8 −100%
Dietary fiber 2.3 g 0.2 +860%
Protein 10.7 g 16.3 −34%
Salt 1.2 g 1.4 −15%

Category average across 575 Prawns products on Foodmetria.

Compared with other prawns

Calories lower 47%
Sugars higher 20%
Salt lower 49%
Saturated fat higher 21%
Protein top 85%
Fiber top 1%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

371 Serving suggestion Morrisons Since 1899 GARLIC & HERB KING PRAWNS Cooks from frozen NEW 200g e No artificial colours of flavours A1/2 pack (approx. 77g) (as consumed) provides ENERGY Fat Saturates Sugars Sa 284k 1.3g 0.5g 0.6g 0.89g

Product details

Sold in
United Kingdom
Barcode
5010525158358

Prices reported by shoppers

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Frequently asked questions

How many calories are in Garlic and Herb King Prawns?

Garlic and Herb King Prawns contains 88 kcal per 100 g.

How much sugar is in Garlic and Herb King Prawns?

Garlic and Herb King Prawns has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Garlic and Herb King Prawns healthy?

It has a Nutri-Score of B (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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