shellfish
Crab
Crab is a shellfish. It is of shellfish origin, which is what the computed diet labels on any recipe using it are derived from.
Cooked, picked meat · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 83 kcal |
| Protein | 17.9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 0.7 g |
| of which saturates | 0.1 g |
| Monounsaturated fat | 0.1 g |
| Polyunsaturated fat | 0.3 g |
| Cholesterol | 78 mg |
| Sodium | 293 mg |
| Potassium | 275 mg |
| Calcium | 89 mg |
| Iron | 0.8 mg |
| Magnesium | 41 mg |
| Phosphorus | 238 mg |
| Zinc | 4 mg |
| Copper | 0.8 mg |
| Manganese | 0 mg |
| Selenium | 39.2 µg |
| Vitamin A | 3 µg |
| Vitamin C | 3.7 mg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2.8 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 43 µg |
| Vitamin B12 | 9.8 µg |
| Choline | 78.7 mg |
USDA FDC SR Legacy record 174205. USDA's blue crab record, moist-heat cooked. Blue crab is the species used in Louisiana crab dishes.