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Crab Cake Nutrition Facts

266 calories in 100 g

Calories in Crab Cake
Entrees, crab cake
266 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.66 calories / gram
7 Weight Watchers points
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Calorie Sources:58% fats; 30% proteins; 12% carbohydrates
Fats:17.25 g (154 calories, 17% by weight)
Carbohydrates:8.52 g (32 calories, 9% by weight)
Proteins:18.75 g (80 calories, 19% by weight)
Alcohol:~
Water:53.38 g (53% by weight)
Fat Composition:45% monounsaturated; 32% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:0.40 g
Cholesterol:0.14 g
Caffeine:~
Serving Sizes: 100 g
1 cake
Food Group:Fast Foods
USDA #:21046
Related Foods: Crustaceans, crayfish, mixed species, wild, raw
Fish, haddock, raw
Calories in Frog Legs
Calories in Haddock
Mollusks, oyster, eastern, canned
USDA Commodity, salmon nuggets, cooked as purchased, unheated
Calories in Walleye
Calories in Whitefish Eggs
Vitamin A:522 IU
Retinol:155 mcg
Retinol Activity Equivalent:155 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90 mcg
Vitamin B-2:120 mcg
Vitamin B-3:1.94 mg
Vitamin B-5:450 mcg
Vitamin B-6:240 mcg
Vitamin B-9:41 mcg
Food folate:16 mcg
Dietary Folate Equivalent:59 mcg
Folic acid:25 mcg
Vitamin B-12:7.33 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:300 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):0.34 g
Copper (Cu):610 mcg
Fluoride (F):~
Iron (Fe):1.86 mg
Magnesium (Mg):42 mg
Manganese (Mn):470 mcg
Phosphorus (P):0.38 g
Potassium (K):0.27 g
Selenium (Se):42.10 mcg
Sodium (Na):0.82 g
Zinc (Zn):3.54 mg
Cholesterol:0.14 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.52 g
Dietary Fiber:0.40 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:18.75 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.47 g
Methionine:0.51 g
Lysine:1.52 g
Isoleucine:0.91 g
Valine:0.90 g
Threonine:0.75 g
Tryptophan:0.25 g
Histidine:0.38 g
Arginine:1.53 g
Non-essential amino acids
Alanine:1.02 g
Aspartic acid:1.85 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.29 g
Glycine:1.05 g
Hydroxyproline:~
Proline:0.71 g
Serine:0.79 g
Tyrosine:0.61 g
Fats Total:17.25 g
Saturated fatty acids:3.74 g
Monounsaturated fatty acids:7.18 g
Polyunsaturated fatty acids:5.13 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[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]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.10 g
Caffeine:~
Theobromine:~
Product Type:Crab
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_VB
Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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