Queen Crab Nutrition Facts

115 calories in 100 g

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Calories in Queen Crab
Crustaceans, crab, queen, cooked, moist heat
115 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.15 calories / gram
2 Weight Watchers points
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Calorie Sources:88% proteins; 12% fats
Fats:1.51 g (14 calories, 2% by weight)
Carbohydrates:~
Proteins:23.72 g (101 calories, 24% by weight)
Alcohol:~
Water:75.10 g (75% by weight)
Fat Composition:52% polyunsaturated; 31% monounsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:71 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15227
Tags: crab;
Related Foods: Calories in Blue Crab
Calories in Chard
Calories in Crab
Calories in Crab Cake
Calories in Crab Soup
Calories in Crab Sticks
Crustaceans, crab, blue, raw
Crustaceans, crab, queen, raw
Vitamin A:173 IU
Retinol:52 mcg
Retinol Activity Equivalent:52 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90 mcg
Vitamin B-2:240 mcg
Vitamin B-3:2.88 mg
Vitamin B-5:400 mcg
Vitamin B-6:170 mcg
Vitamin B-9:42 mcg
Food folate:42 mcg
Dietary Folate Equivalent:42 mcg
Folic acid:~
Vitamin B-12:10.38 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:7.20 mg
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):33 mg
Copper (Cu):620 mcg
Fluoride (F):~
Iron (Fe):2.88 mg
Magnesium (Mg):63 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.13 g
Potassium (K):0.20 g
Selenium (Se):44.40 mcg
Sodium (Na):0.69 g
Zinc (Zn):3.59 mg
Cholesterol:71 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.72 g
Essential amino acids
Phenylalanine:0.99 g
Leucine:1.87 g
Methionine:0.66 g
Lysine:2.06 g
Isoleucine:1.14 g
Valine:1.11 g
Threonine:0.95 g
Tryptophan:0.33 g
Histidine:0.48 g
Arginine:2.06 g
Non-essential amino acids
Alanine:1.34 g
Aspartic acid:2.44 g
Betaine:~
Cystine:0.26 g
Glutamic acid:4.03 g
Glycine:1.42 g
Hydroxyproline:~
Proline:0.78 g
Serine:0.93 g
Tyrosine:0.78 g
Fats Total:1.51 g
Saturated fatty acids:0.18 g
Monounsaturated fatty acids:0.32 g
Polyunsaturated fatty acids:0.54 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]:5 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 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]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.23 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]: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]:8 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:1 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:40 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.33 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.14 g
Ash:2.56 g
Caffeine:~
Theobromine:~
Product Type:Queen
Weight Watchers Points:2 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.
Related: Dungeness Crab
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