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Crab, canned in brine, drained

Crab is a shellfish, and the figures here describe crab meat canned in brine and then drained. It mainly provides protein, with 18g per 100g, alongside minerals including zinc and calcium. Per 100g, it contains 0.5g of fat, 5.7mg of zinc and 1.4g of salt. Carbohydrate and sugars are present only in trace amounts.

Protein is needed for the growth and repair of body tissues, while zinc supports normal immune function and wound healing. Although the brine has been drained away, the crab still contains salt, which is relevant for people monitoring their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

77 kcal

Energy

326 kJ

Fat

0.5g

of which saturates

0.1g

Carbohydrate

Trace

of which sugars

Trace

Fiber

0g

Protein

18g

Salt

1.4g

Alkohol

0g

Vatten

79g

Kolesterol

72mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

Trace

Vitamin C

Trace

Thiamin (B1)

Trace

Niacin (B3)

1.1mg

Kalcium

120mg

Iron

2.8mg

Magnesium

32mg

Phosphorus

140mg

Kalium

100mg

Sodium

550mg

Zinc

5.7mg

Copper

0.42mg

Other types of crab

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Crab, brown meat, purchased cooked

145 kcal

19g

7.8g

0g

Crab, purchased cooked

115 kcal

20g

4.1g

0g

Crab, white and brown meat, purchased cooked, weighed with shell

51 kcal

8.6g

1.8g

0g

Crab, white meat, purchased cooked

85 kcal

21g

0.3g

0g

About these figures

Values are per 100g of the food as described (6 cans, 2 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad