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Blue Crab Nutrition Facts

29 calories in 1 oz

Calories in Blue Crab
Crustaceans, crab, blue, cooked, moist heat
29 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
1.02 calories / gram
1 Weight Watchers point
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Calorie Sources:84% proteins; 16% fats
Fats:0.50 g (5 calories, 2% by weight)
Carbohydrates:~
Proteins:5.73 g (24 calories, 20% by weight)
Alcohol:~
Water:21.95 g (77% by weight)
Fat Composition:58% polyunsaturated; 24% monounsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:28.35 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, flaked and pieces
1 cup (not packed)
1 oz
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15140
Tags: crab;
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Calories in Dungeness Crab
Calories in Queen Crab
Calories in Surimi
Vitamin A:2 IU
Retinol:0.57 mcg
Retinol Activity Equivalent:0.57 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:28.35 mcg
Vitamin B-2:14.18 mcg
Vitamin B-3:935.55 mcg
Vitamin B-5:121.91 mcg
Vitamin B-6:51.03 mcg
Vitamin B-9:14.46 mcg
Food folate:14.46 mcg
Dietary Folate Equivalent:14.46 mcg
Folic acid:~
Vitamin B-12:2.07 mcg
Added Vitamin B-12:~
Choline:22.94 mg
Vitamin C:935.55 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:521.64 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:11.34 mcg
γ-Tocopherol:~
Vitamin K:0.03 mcg
Calcium (Ca):29.48 mg
Copper (Cu):181.44 mcg
Fluoride (F):~
Iron (Fe):257.99 mcg
Magnesium (Mg):9.36 mg
Manganese (Mn):53.87 mcg
Phosphorus (P):58.40 mg
Potassium (K):91.85 mg
Selenium (Se):11.40 mcg
Sodium (Na):79.10 mg
Zinc (Zn):1.20 mg
Cholesterol:28.35 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.73 g
Essential amino acids
Phenylalanine:0.24 g
Leucine:0.45 g
Methionine:0.16 g
Lysine:0.50 g
Isoleucine:0.27 g
Valine:0.27 g
Threonine:0.23 g
Tryptophan:79.38 mg
Histidine:0.12 g
Arginine:0.50 g
Non-essential amino acids
Alanine:0.32 g
Aspartic acid:0.59 g
Betaine:~
Cystine:62.37 mg
Glutamic acid:0.98 g
Glycine:0.34 g
Hydroxyproline:~
Proline:0.19 g
Serine:0.22 g
Tyrosine:0.19 g
Fats Total:0.50 g
Saturated fatty acids:62.37 mg
Monounsaturated fatty acids:79.38 mg
Polyunsaturated fatty acids:0.19 g
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]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:39.69 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:17.01 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]:22.68 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:42.53 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:8.51 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:5.67 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:5.67 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:2.84 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:22.68 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:68.04 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:14.18 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:65.21 mg
Ash:0.57 g
Caffeine:~
Theobromine:~
Product Type:Blue
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:1 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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