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Crustaceans, crab, blue, raw

18 calories in 1 crab

Calories in Crustaceans, crab, blue, raw
Crustaceans, crab, blue, raw Suggest a better name
18 calories in 1 crab
1 crab = 21g ≈ 0.046lb ≈ 0.74oz
0.87 calories / gram
0 Weight Watchers points
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Calorie Sources:89% proteins; 11% fats
Fats:0.23 g (2 calories, 1% by weight)
Carbohydrates:8.40 mg
Proteins:3.79 g (16 calories, 18% by weight)
Alcohol:~
Water:16.59 g (79% by weight)
Fat Composition:48% polyunsaturated; 28% saturated; 24% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:16.38 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
1 crab
Scientific Name:Callinectes sapidus Rathbun
Food Group:Finfish and Shellfish Products
USDA #:15139
Tags: crab;
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Vitamin A:1 IU
Retinol:0.42 mcg
Retinol Activity Equivalent:0.42 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:16.80 mcg
Vitamin B-2:8.40 mcg
Vitamin B-3:567 mcg
Vitamin B-5:73.50 mcg
Vitamin B-6:31.50 mcg
Vitamin B-9:9.24 mcg
Food folate:9.24 mcg
Dietary Folate Equivalent:9.24 mcg
Folic acid:~
Vitamin B-12:1.89 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:630 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):18.69 mg
Copper (Cu):138.60 mcg
Fluoride (F):~
Iron (Fe):155.40 mcg
Magnesium (Mg):7.14 mg
Manganese (Mn):31.50 mcg
Phosphorus (P):48.09 mg
Potassium (K):69.09 mg
Selenium (Se):7.85 mcg
Sodium (Na):61.53 mg
Zinc (Zn):743.40 mcg
Cholesterol:16.38 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.40 mg
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.79 g
Essential amino acids
Phenylalanine:0.16 g
Leucine:0.30 g
Methionine:0.10 g
Lysine:0.33 g
Isoleucine:0.18 g
Valine:0.18 g
Threonine:0.15 g
Tryptophan:52.50 mg
Histidine:75.60 mg
Arginine:0.33 g
Non-essential amino acids
Alanine:0.21 g
Aspartic acid:0.39 g
Betaine:~
Cystine:42 mg
Glutamic acid:0.65 g
Glycine:0.23 g
Hydroxyproline:~
Proline:0.12 g
Serine:0.15 g
Tyrosine:0.13 g
Fats Total:0.23 g
Saturated fatty acids:46.20 mg
Monounsaturated fatty acids:39.90 mg
Polyunsaturated fatty acids:79.80 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:29.40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:16.80 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.10 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:10.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:35.70 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:31.50 mg
Ash:0.38 g
Caffeine:~
Theobromine:~
Product Type:Crustaceans
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_34v
Did you know?...The plant pigment that gives carrots and other vegetables their vivid orange color is Beta-Carotene. Fruits and Vegetables that are yellow/orange in color contain Beta-Carotene and carrots are one of the richest in this nutrient. Our bodies convert Beta-Carotene into Vitamin A.
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