These invertebrate animals, which are close relatives of crayfish, familiar to us from childhood, live mainly in sea waters. However, short-tailed crayfish are also land-dwelling. In total, science knows more than four thousand different species of such crustaceans. The largest representatives of these animals are caught industrially, because crabs have the most tender and very tasty meat. This is exactly what the Kamchatka crab is, whose shell diameter can exceed half a meter by the end of its life, lasting up to twenty years. Moreover, the mass of such a “king crab” can reach seven kilograms or even more.

The bulk of these crabs are caught near the shores of the Kamchatka Peninsula (hence the name of this crustacean). Although it lives throughout the Sea of ​​Japan and the Sea of ​​Okhotsk. In stores you can buy not only fresh or frozen crab meat, but also canned crab meat. Everything that is consumed by humans is found in the claws and legs of the crab, as well as in those joints of the legs that attach them to the body of the animal. Crab caviar is also very tasty. The grayish color of fresh crab meat should not scare you away - this is its natural color. Only after boiling will it become snow-white, tender and aromatic.

Crab meat is a delicacy that has a characteristic taste that cannot be confused with other seafood, but also has great benefits for humans. The cost of such a delicacy is very high and can exceed $50 per kilogram.

Calorie content

Please note that although crab meat contains enough protein and fat, it has a fairly low calorie content (only 96.4 kcal). However, the fat content here is very small, so the meat of these crustaceans belongs to the category of dietary products.

The energy value of king crab meat is achieved by the following contained in it (for 100 g of crab meat):

1. Proteins – 16 g.
2. Fats – 3.6 g.
3. Carbohydrates –0 g.

Nutritional value per 100 grams

1. Water – 80.1 g.
2. Ash substances – 1.2 g.
3. Vitamins: A (beta-carotene - 0.3 mg), A (RE - 30 mcg), group B (B1 - thiamine - 0.05 mg, B2 - riboflavin -0.08 mg, B5 - pantothenic acid - 0, 6 mg, B6 - pyridoxine - 0.3 mg, B9 - folic acid - 20 mcg, B12 - cobalamins - 1 mcg, C (ascorbic acid - 1 mg), PP - 3 mg, PP (Niacin equivalent - 5.656 mg) .
4. Minerals: calcium - 100 mg, iron - 4.3 mg, magnesium - 50 mg, sodium -130 mg, potassium -310 mg, phosphorus - 260 mg.

Useful properties of crab

Thanks to such a wonderful set of both organic and mineral substances, the meat of these animals has great benefits for humans:

• The proteins that make up crab meat are very rich in taurine, which is very necessary for muscle tissue cells and the walls of blood vessels, since it not only monitors the cholesterol content in the blood, but also stabilizes blood pressure, which is an excellent prevention of the development of atherosclerosis and various pathologies of cardio-vascular system. Since crab meat has no connective tissue at all, its proteins are completely absorbed by the body.
• Since this seafood contains very little fatty tissue and is completely free of carbohydrates, it can be safely consumed by people suffering not only from excess body weight, but also from a disease such as obesity.
• Fatty amino acids, such as Omega-3 and Omega-6, “monitor” the composition of human blood, getting rid of excess cholesterol, that is, they prevent the development of various cardiovascular diseases, including atherosclerosis, which is the main cause of myocardial infarction and stroke.
• The meat of these crustaceans, like any seafood, contains iodine, which stimulates the thyroid gland, which secretes hormones responsible for the functioning of the entire human endocrine system and the central nervous system.
• Nutritionists say that crab meat is very useful in diagnosing:

1. pathologies in the gastrointestinal tract;
2. obesity;
3. cardiovascular pathologies;
4. disorders of the secretory activity of the thyroid gland;
5. blurred vision;
6. anemia;
7. depression or nervous breakdown.

However, you should not consume this delicious product if you have a personal intolerance to seafood, as they can cause an allergic reaction in the body, and even lead to anaphylactic shock.

In this article we will talk about the benefits and calorie content of crab meat. Did you know that crab is considered a delicacy due to its soft and juicy meat? Of course, not all types of crustaceans can be eaten. To ensure that crab meat does not lose its properties, it must be properly cooked. To do this, use hot water and a little salt. Place the crab in a saucepan and cook over medium heat for about 20 minutes.

On supermarket shelves we are presented with products such as crab meat and crab sticks. Unfortunately, they often don't contain real meat. For their preparation, starch, protein, various dyes and flavoring additives are used. To purchase real crab meat, the calorie content of which is 95 kcal per 100 grams, you need to pay attention to the country of origin, the company and, of course, the cost. The more expensive the product, the more likely it is that it is indeed real crab meat.

Composition and beneficial properties

Crab meat contains the following elements and vitamins:

• potassium;
• sodium;
• phosphorus;
• B vitamins;
• calcium;
• magnesium.

The main useful properties of this product include:

• normalization of metabolism;
• regulation of the amount of cholesterol in the blood;
• prevention of cardiovascular diseases;
• regulation of lipid metabolism;
• beneficial effect on the functioning of the human nervous system;
• prevention of early aging of the skin;
• normalization of the gastrointestinal tract.

In addition, this delicacy helps improve memory.

In addition, crab meat is an ideal product for the diet of pregnant women. Due to its composition, this delicacy has a beneficial effect on the course of pregnancy and saturates the body with the necessary substances and minerals for the coordinated functioning of all organs.

Calorie content of crab meat per package

This product is expensive and not available to everyone. Crab meat has a pleasant taste, delicate aroma and a spicy aftertaste. Many people eat this type of seafood either alone or in combination with other ingredients, such as vegetables, pasta and cereals.

Energy value and calorie content of crab meat:

• proteins - 18.06 grams;
• fats - 1.08 grams;
• carbohydrates - 0.04 grams;
• calorie content - 95 kcal.

This product nourishes and saturates the human body in a short period of time, and in the absence of excessive consumption does not carry negative qualities.

Crab meat "Vici": calorie content and product description

Vichi products contain no preservatives, synthetic additives or GMOs. The packaging itself is quite bright, securely sealed and easy to use. The shelf life of this product is about 75 days, in other words, approximately 2.5 months.

Energy value of this crab meat:

• calorie content per 100 grams - 108 kcal;
• proteins - 8 grams;
• fats - 0.8 grams;
• carbohydrates - 18 grams.

The meat itself is quite soft, juicy and has a pleasant aroma. The pieces literally melt in your mouth, and the aftertaste will delight any gourmet!

What can be prepared from this seafood?

There are a lot of recipes using this product. The most popular are salads and fish snacks. In this article we will tell you about a method for preparing a tender and quite tasty salad, in which we will use fresh vegetables, crackers and crab meat.

Required ingredients:

• crab meat - 350 grams;
• cucumber - 2 pcs.;
• corn in a jar - 200 grams;
• purple onion - 1 pc.;
• rye crackers - 100 grams;
• salt;
• a bunch of green onions;
• chicken egg - 2 pcs.;
• sour cream for dressing - 120 grams.

What to do:

1. Our main ingredient is defrosted and cut into small pieces.
2. Peel the onion and chop it into small cubes.
3. Cut the cucumber into strips.
4. Pour canned corn into a bowl, add cucumber, onion and crab meat.
5. Boil chicken eggs, peel them and cut into small cubes.
6. Finely chop a bunch of green onions.
7. Pour eggs and herbs into a bowl, add crackers, salt and sour cream.
8. Mix the resulting mass thoroughly and put the salad in a cool place for a couple of hours.

This dish can be prepared both in everyday life and for gatherings with friends or relatives. As a side dish you should use baked potatoes with garlic, spaghetti or boiled rice.

Crab meat - a product that has nothing in common with the ones known to everyone - is a delicacy and one of the healthiest seafoods. The meat is obtained from the claws, belly and limbs of the crab and is very tender and tasty.. In addition, it is easily absorbed by humans, enriching their body with essential amino acids, proteins and other biologically active substances. Crabs are not only nutritious, but also help promote health.

Composition and calorie content

The main components of crab meat are 6 g of protein, 1 g of fat and 10 g of carbohydrates per 100 grams of pure product. Its calorie content is only 73 kcal, which allows it to be used as food and as dietary meat.

The composition is supplemented by vitamins, mainly belonging to group B:

In addition, crab meat contains a lot of nutrients that are good for vision. The product also contains various minerals:

• macronutrients- potassium and calcium;
• microelements- , and etc.

Particularly useful is taurine, a sulfonic acid contained in crab meat, a product of the metabolization of the amino acid cysteine. It is a substance similar to amino acids, although it does not contain a carboxyl group; In the body, it primarily plays the role of a neurotransmitter, improving brain activity.

Beneficial features

The main benefit of crab meat is its dietary value and high protein content. Because of these properties, the product becomes an indispensable part of the diet of athletes and people involved in fitness to maintain slimness and beauty.. It is quite possible to eat crabs when trying to lose weight, as it fully replenishes energy without being stored in the form of fat.

The greatest benefit to the body comes from taurine, which not only improves brain function, but also spreads throughout all tissues of the body, normalizing metabolism and strengthening the walls of blood vessels. Because of this, blood flow improves and muscles become toned. Due to these properties, taurine is often used in the form of dietary supplements, and is also included in energy drinks along with caffeine, often being even more effective than the latter.

Like other animal-based seafood, crab meat is rich in unsaturated fatty acids and Omega-6. These substances improve the composition of the blood, clearing it of harmful cholesterol, and prevent the development of various pathologies of the cardiovascular system.

The high content of almost all vitamins included in group B determines the positive effect of crab meat on the digestive and nervous systems. The benefit for the gastrointestinal tract also lies in the fact that the proteins that make up crab have a special structure, which makes them twice as easy for the intestines to digest than the meat of land animals. In terms of ease of digestibility, crab meat cannot even be compared with poultry.

Minerals - phosphorus, copper - have a complex effect on the body:

• improve the functioning of the thyroid gland - only 20–50 grams of crab meat replenish the daily need for iodine and allow the endocrine system to normally synthesize the necessary hormones;
• strengthen the nervous system - improve mood, relieve sleep disorders, increase performance - nicotinic acid and niacin also help them with this;
• strengthen the musculoskeletal system.

A microelement such as selenium is also important, large doses of which are found only in seafood. It strengthens the cardiovascular system, preventing the development of various arrhythmias, and also affects the glands of the male reproductive system, helping to fight impotence.

Harm and contraindications

The harm of crab meat is that it may contain heavy metals and other dangerous toxins in high concentrations; Salts of radioactive elements are also found in the product. Of course, they will not lead to severe poisoning or radiation sickness, but it is still worth eating crabs in moderation.

Abuse of crabs can lead to a deficiency of various useful substances - it is easy to get enough of crab meat, and you will no longer want to eat other healthy foods. Therefore, it is important to control your diet, and along with seafood, be sure to include fresh vegetables and fruits and other dishes.

In general, crab meat is safe for the body if consumed wisely. The only contraindication is individual intolerance to the product.

Important! During pregnancy and during breastfeeding (lactation), crab meat can be consumed, but in very limited quantities, since it belongs to the group of allergenic products.

When purchasing crab meat, it is important to remember that it has a very short shelf life. It should be consumed within a few days; if this is not possible, then the product must be properly frozen to improve its preservation.

Crabs, short-tailed crayfish (Brachyura), a suborder of invertebrate animals of the order of decapod crustaceans.

The head is small; the eyes are stalked. The cephalothorax is wide, the width of the pectoral shield is from 2 to 20 cm, in the Japanese deep-sea crab (Macrocheira kaempferi) it is up to 60 cm. The first pair of walking legs is equipped with claws.

The abdomen is short, tucked under the cephalothorax; The abdominal limbs in males (2 pairs) are transformed into the copulatory apparatus; in females (4 pairs) they are used for bearing eggs.

They live in the seas, in fresh water bodies and on land. All crabs, except freshwater ones, breed in the sea. The development of the crab occurs with metamorphosis; The zoea larva emerges from the eggs, which turns into a larva - megalopa, and then into an adult crab. Only freshwater crabs (family Potamidae) do not have a free-swimming larva. A pursued crab is capable of breaking off its limbs with a sharp movement, in the place of which new ones grow.

Crabs feed mainly on invertebrates. Many crabs are edible and serve as commercial fish. T.n. The Kamchatka crab is not related to crabs, but to hermit crabs. Some crabs destroy commercial shellfish - oysters and mussels, and the Chinese mitten crab (Eriocheir sinensis) sometimes, entering rivers, destroys dams in which it makes burrows, and also spoils fishing nets.

More than 4 thousand species of crabs are known; in Russia there are about 50 species.

Crab calories

Crab meat is low in calories, since 100 g of such meat contains 73 kcal. Boiled crabs contain 96 kcal per 100 g, and the energy value of canned crabs is 85 kcal per 100 g. 100 g of steamed crabs contain 97 kcal. Crab meat has a large amount of proteins and saturates the body well with energy. In moderation, this product does not cause obesity.

Nutritional value per 100 grams:

Useful properties of crabs

Crab meat is a physiologically valuable food product. It is usually consumed boiled. It is valued for its high taste and for containing biologically active substances. When raw, crab meat has a gelatinous consistency and a grayish color.

Crab meat contains 80.1-82.5% moisture, 0.2-1.4% lipids, 11.6-19.2% protein, 1.2-2.2% ash. Crab meat contains more essential amino acids than fish meat. It also contains a large amount of glycogen (in Kamchatka crab - up to 2.4%). This carbohydrate gives crab meat a pleasant sweetish taste. Crab meat contains B vitamins. Compared to other food products of plant and animal origin, crab meat is distinguished by its high level of biologically active magnesium, phosphorus, and sulfur. Of the microelements, it contains a high content of copper. For this reason, crab meat is characterized by such a defect as blueing - the formation of colored copper compounds under the action of enzymes.

Edible meat is located in the limbs and abdomen. The limbs consist of armored tubes connected by joints. The bundle of muscle fibers that form the muscles of the limbs rests on chitinous plates connected to the shell in the area of ​​the joints. Under the shell, the crab's body is covered with a red film, which is the basis for the formation of a new shell after the crab molts, if it remained in the sea.

Crabs are not only dietary, but also rich in vitamins, amino acids and microelements. This includes iodine, calcium, zinc, polyunsaturated fatty acids, antioxidants: taurine and vitamins, etc. Crabs are also useful for anemia, cardiovascular diseases and poor vision.

A number of high-quality products can be produced from crabs: canned food, boiled-frozen crab limbs, dried meat. The sale of fresh and chilled crabs should be done very quickly: at a temperature no higher than 12-15°C, crabs are stored for no more than 15 hours, and crabs sprinkled with finely crushed ice - 30-36 hours.