Crab meat calories per 100. Crab meat: a healthy dietary product

How much does frozen crab meat cost (average price per 1 kg.)?

Moscow and Moscow region

A product such as frozen crab meat appeared on the shelves of domestic grocery stores about 29 years ago. It is worth noting that the skillful imitation of natural crab meat quickly gained popularity and began to be in demand among the inhabitants of our latitudes. Currently chilled or frozen crab meat, as well as crab sticks are considered an indispensable attribute of some common salads and snacks.

Composition of crab meat

Part crab meat includes far from natural meat of the famous crustaceans. The composition of crab meat includes minced fish, the so-called surimi or 擂り身. Literally translated from Japanese, surimi means finely chopped meat of certain types of fish. As a rule, pollock, ivasi, as well as mackerel and herring are used for surimi. It is noteworthy that the minced surimi itself does not have a pronounced taste or aroma, so the product is often used to imitate crab meat.

For the first time, crab meat or surimi was made back in 1100, when the Japanese noticed the distinctive consumer properties of a product derived from white fish. Over time, various figures began to be made from surimi, which gradually transformed into modern-looking crab sticks, as well as chilled or frozen crab meat.

The calorie content of crab meat is at a fairly low level. The average caloric content of crab meat is about 73 kcal, which are contained in 100 grams of the product. However, crab meat different manufacturers differs not only in appearance and taste characteristics, as well as chemical composition and caloric content. It is believed that the color of quality chilled or frozen crab meat should be white.

The benefits of crab meat

The gray tint of the product indicates the low quality of the raw materials that were used to make crab meat. Disputes about the dangers and benefits of crab meat are ongoing. As is often the case, there are two diametrically opposed opinions about the benefits of crab meat.

Some believe that, as a fish product, crab meat belongs to dietary foods, which contain a certain amount of vitamins, as well as natural compounds beneficial to the human body. However, in the chemical composition of crab meat, in addition to minced fish surimi contains food additives and starch.

Since the taste, aroma, and color of crab meat is formed solely by preservatives, dyes and flavor enhancers, it is hardly worth talking about the benefits of the product. Rather, frequent consumption of artificial crab meat substitutes should be avoided, since such an abundance of various synthetic food additives as part of a food product simply cannot but have a negative impact on digestive system human body.

Today, many fish products are called crab meat, although they are not. You can get acquainted with the taste and nutritional qualities of the original product only if it is chosen correctly. Crab meat is a valuable, healthy marine food, due to its high cost.

Composition and calories

Under the guise of crab meat, manufacturers present to buyers cheaper, less nutritious fish meat, most often surimi. Not many people manage to distinguish the original from the fake, and then only on the condition that they have tried the king crab at least once before. True connoisseurs of seafood and gourmets will easily find desired product just by looking at him. Except taste properties, sea meat is valued for its high content of trace elements necessary for the body, including vitamins, amino acids. A special place in the delicacy is occupied by iodine - the main element of sea water.

The nutritional value in calories of 100 grams of crab meat is between 95 and 110 kcal. Of these, easily digestible protein occupies most of it - it is almost 19 g, fat - 1 g. Surprisingly, this product does not contain carbohydrates at all - this feature allows us to call the seafood dietary. High nutritional value, pure animal protein, water - all this will help keep the body in good physical shape. The energy ratio (BJU in percent) of a 100-gram serving is 22:1.5:0.

All the benefits of king crab meat are concentrated in its chemical composition:

• vitamin PP;
• vitamin A;
• vitamin E;
• vitamin C;
• vitamin group B - B1, B2, B5, B6, B9, B12;
• vitamin RE;
• vitamin NE;
• niacin;
• retinol;
• potassium;
• magnesium;
• calcium;
• sulfur;
• sodium;
• phosphorus;
• iron;
• cholesterol;
• unsaturated fatty acid;
• water.

Beneficial features

Only real crabs contain a huge amount of rare, valuable elements necessary to maintain human health. A special place in the meat of marine life is occupied by fatty acids - Omega-3, Omega-6 and Omega-9. These components are able to improve the functioning of each organ, prolong the life of cells, and relieve various kinds of inflammation. Main Feature of such acids is to stimulate the work of the brain, which is mainly needed by children and the elderly.

Other useful qualities crab meat can be distinguished by the following list.

• Improves vision due to the high content of vitamin A.
• Starts up metabolic processes, including protein, carbohydrate, fat.
• Improves metabolism.
• The digestive system is normalized.
• Acts as a prophylactic against problems with stools, constipation, flatulence.
• Strengthens the heart muscles.
• The walls of blood vessels become thicker, preventing the formation of cholesterol plaques.
• Strengthens the central nervous system.
• Reduces blood cholesterol levels.
• Does not cause sugar surges - it is allowed to use in diabetes.
• 100% dietary product rich in easily digestible protein.
• Relieves insomnia, anxiety, irritability, relieves stress.
• The functions of the thyroid gland are stabilized.
• Prevention against goiter.
• Acceleration of recovery processes, especially after operations, diseases.
• The immune system is strengthened.
• Increases brain activity, attention, vigilance.
• Significantly increased stress resistance.
• Improves the condition of the skin, hair, nails.
• Improves the work of the endocrine system in case of its violation.
• There is an increase in male potency.
• Saturates the body with energy.
• Helps to cope with beriberi.
• Helps in building muscle mass, especially for athletes.
• The condition of the blood improves.
• Eating crab meat helps cleanse blood vessels of bad cholesterol.
• Protects the body from diseases of the cardiovascular system.
• The product wins in digestibility, overtaking the usual bird, veal.
• The musculoskeletal system is strengthened.

Contraindications

Doctors have identified a number of negative consequences after eating sea meat. The main harm lies, oddly enough, in its own structure. The point is that with sea ​​salt heavy metals, toxins harmful to humans, get into the meat. Sometimes there are even radioactive elements. The use of such a product for cooking may result in poisoning. Therefore, experts recommend not to abuse crab meat.

Surprisingly, nutrient-dense crab can lead to deficiencies in other biological components. The high protein content quickly fills the stomach, making a person not want to eat other foods. It is best to combine small portions of meat with a side dish of cereals, vegetables, fruits.

The main contraindication will be individual intolerance to animal protein or other elements included in its composition.

As for women during pregnancy and breastfeeding, doctors do not prohibit the inclusion of crab in the daily diet. The main thing is to observe the daily norm, not to overeat, and since seafood is considered an allergenic product, it is better to first consult with a specialist.

First of all, it is important to choose the right one, natural product. To date, manufacturers often pass off other marine life as crab. Such meat, of course, is not more harmful, but the price for it is too high. In order not to overpay for a "dummy", carefully study the fish shops, markets, it would be nice if the seller provides you with a certificate of fresh catch, time, country. You can eat only fresh king crab. The shelf life is relatively short - it is stored in the refrigerator for only a couple of days. If necessary, the extension - the meat must be sent to the freezer.

• terms room temperature harm crab meat - do not leave it for more than 2 hours;
• the cooked product is wrapped in foil;
• the shell does not shine - it means that the meat is spoiled;
• thaw only in plastic containers;
• cutting crab is of particular importance - individual parts are stored for two days longer than a whole carcass;
• it is recommended to store in the lower sections of the refrigerator compartment, for example, vegetable / fruit compartments.

Rules of use

Kamchatka crab is common in almost all cuisines of the West and Asia. Such popularity, of course, is ensured by the access of states to the sea / ocean, where a fresh catch is made every morning. Boiled crab is great for a diet during a diet. The absence of unnecessary ingredients saturates the body with protein, which plays an important role in losing weight. In addition, it is fried in oil, batter, egg. Cooking gourmet sauces, allowing the marine life to fully open up.

Connoisseurs mediterranean cuisine wash down such dishes with white wine or champagne. It is served both whole and in parts. And also vegetables, herbs, cheeses, lemon or lime go well with it. It will not be superfluous to sprinkle with a drop of good olive oil.

In the next video you will find the release of the TV show "Natural Selection", dedicated to crab meat.

Crab meat is very rich in such an indispensable substance for the body as protein. 100 g of this product contains 18 g of protein, 1.8 g of fat and there are practically no carbohydrates - there are only 0.04 g of them in crab meat.

No less unique is the composition of crab meat. For example, it contains a lot of niacin (vitamin PP or B3) - a substance that regulates cholesterol levels in the blood and helps to normalize metabolism. And vitamin B5, also present in this product, stimulates brain activity, ensures good absorption of other useful components, improves the metabolism of hemoglobin, lipids, fatty acids and histamine.

Contains crab meat and pyridoxine (vitamin B6) in large quantities. This component has a beneficial effect on the functioning of the nervous system, prevents early aging of the skin and helps to relax muscle tissue. Among other useful vitamins present in this product, the following can be distinguished: B1, B2, A, B 9, B12.

Of the trace elements in crab meat contains phosphorus, sodium and potassium. The latter is required by a person for the normal functioning of the bone and muscle systems. In addition, it has a positive effect on brain activity and arterial pressure. And sodium, along with other minerals, takes part in water-salt metabolism, in the work of muscle tissue and digestive processes.

Crab meat also contains macronutrients such as magnesium, zinc and calcium. It is the zinc content that is very important - a substance that contributes to the normal formation of bones, improves memory, brain function and ensures a successful pregnancy. There are quite a lot of other useful substances in this product, such as iodine, selenium, manganese, iron and copper.

Beneficial features

Crab meat contains very few carbohydrates and fats, and most importantly, it is easily absorbed by the body. That is why it is often recommended for diet food. There are only 87 calories in 100 grams of this product.

Separately, it is worth noting the high concentration of taurine in this product. It is an antioxidant of natural origin, which suppresses free radicals in the body and prevents its early aging. In addition, taurine has a beneficial effect on the circulatory system and promotes.

Omega 3 and omega 6 unsaturated fatty acids are also present in crab meat. They are necessary for the normal functioning of the cardiovascular system, as they regulate the level of bad cholesterol in the blood.

And due to the fact that crab meat, it is very useful to use it for those who suffer from thyroid diseases.

Crab meat, like most other seafood, is considered a natural aphrodisiac. It increases male potency, promotes the production of testosterone, improves spermatogenesis and prevents a decrease in libido.

Contraindications

Crab meat has practically no contraindications. Of course, it is not recommended to eat it for those people who are allergic to seafood.

About how to cook crab salad, see the story.

Crabs are marine and freshwater. The former are more valued because they are more useful and tasty. Crab meat is tender and white, extracted from claws, abdomen and limbs. There are not many ways to cook meat. It is usually boiled first and then frozen, canned, or consumed immediately. In all sorts of dishes, it is used as a snack or chilled. This product is considered a delicacy.

Compound

Crab meat contains a lot of B, A and PP vitamins. Chemical composition The product is also rich in calcium, potassium, magnesium, phosphorus, zinc, selenium and other elements.

Beneficial features

Crab meat is a healthy food for athletes, as it contains a minimum of carbohydrates and a lot of easily digestible proteins. All this contributes to the active set of muscle mass. Due to the fact that the product is dietary, it can be used by those who want to keep their figure. Crab meat also improves the function of the cardiovascular system, digestive organs and the brain.

Harm

A contraindication to the use of the product is its individual intolerance. Also, crab meat is recommended to be excluded from the diet for people suffering from an allergic reaction to any seafood.

Crab meat is a seafood product obtained from the belly, claws and legs of a crab. The benefits and harms of crab meat are often underestimated, so it is important to know how to choose and cook a product so as not to spoil it. beneficial features and not harm yourself.

What is crab meat

The natural product is extracted from the belly, claws and limbs of the crab and is a delicacy, easily digestible in the body and has many health benefits.

It is important to distinguish meat from surimi sticks, which consist of finely chopped and pressed fish or even soy. They do not have any special beneficial properties, and additives of non-natural origin can even harm the body.

Crab meat is obtained from marine and freshwater crabs. Marine specimens are tastier, contain more nutrients and are of great benefit to humans.

Chemical composition and calorie content of crab meat

Crab meat contains a large number of protein and low fat and carbohydrates, the nutritional value per 100 g:

• proteins - 18 g;
• fats - 1.8 g;
• carbohydrates - 0.4 g.

The seafood contains vitamins B1, B9, B6, B2, B5, B3, A and macro- and microelements: potassium, selenium, magnesium, calcium, zinc, phosphorus, sodium, iodine, iron, manganese, copper.

The benefits of crab meat

A large number of useful properties of crab meat is due to the rich chemical composition.

Crab meat is a high-protein dietary product, it is perfect for athletes and will be useful for losing weight.

Vitamin B3, contained in meat, stabilizes cholesterol levels and normalizes metabolism. Vitamin B5 has a positive effect on brain activity and helps the body absorb other useful material. Vitamin B6 contributes to the normal functioning of the nervous system and slows down skin aging. Vitamin A and taurine support good vision and are powerful antioxidants.

Zinc is useful in that it ensures the normal functioning of the brain and healthy bones. Potassium has a positive effect on the functioning of the musculoskeletal system, brain and circulatory system. Iodine is good for the thyroid gland. Other minerals in the composition maintain the water-salt balance in the body and are beneficial for digestion.

Another property of crab meat is its benefits for men: being an aphrodisiac, seafood increases potency and is an excellent prevention of male diseases.

How to cut and clean a crab

In a boiled individual, all limbs are removed. With special scissors, cut the shell on the abdomen along a natural line, as shown in the picture. The internal organs (intestines and gills) are removed and discarded, the meat should be removed.

The claws and paws of the animal are split with the handle of a heavy knife, tongs or a rolling pin, the meat is removed from them.

Important! It is not necessary to apply great force when splitting, the structure of the product tends to deteriorate from strong mechanical stress.

The meat from the legs can be removed with a small fork.

If you need to butcher a large species (Kamchatka, for example), you will have to use kitchen scissors or pruners. A longitudinal incision is made on each leg, with each phalanx being cut separately. To do this, it is better to separate the phalanges, unwinding them in different directions.

After that, the meat is removed from the phalanges of the legs and the chitinous strips are removed with tweezers.

How to Cook and Boil Crab

Carcasses are boiled whole or cut up, in the latter case they quickly reach the condition.

Comment! After cooking, the whole carcass should be rinsed in the broth so that marine debris does not get into the meat.

The amount of water is calculated as follows: 2.5 liters per 500 g of product. After boiling, it is better not to add water and calculate its amount in advance.

Sea water is ideal for cooking. If it is not possible to use such water, fresh water with sea salt instead of regular water is a good substitute.

Attention! Before cooking live crab, it is best to place under the stream cold water or for a few minutes in a container with cool water, from this he will fall into suspended animation.

You need to put salt and spices in the water (this can be to taste lemon juice, pepper, garlic, cloves, bay leaf) after boiling. Then you need to wait for the next boil and only after that throw the carcass itself into the pan.

Depending on the size of the crab, cooking lasts 15-40 minutes.

1. Crabs weighing up to 1.5 kg are boiled for 20-25 minutes.
2. Weight more than 1.5 kg is boiled for 30-40 minutes.

Readiness is indicated by the red color of the shell and a strong characteristic aroma.

Important! Undercooking crab meat can bring not good, but great harm in the form of severe poisoning, overexposure on fire will make the meat structure rubbery.

Ready carcasses should be cooled by laying them on the back, this will preserve the juiciness and taste properties.

The carcass can also be cooked in a double boiler, pressure cooker, slow cooker or microwave. There is also a way to steam crab using a pot and a colander. The advantage of this method is that when using it, the seafood quickly reaches the state of readiness and has high taste properties.

Pour water into the pan until it barely touches the colander placed on it. The carcasses are laid out in a colander, spices are added to the water. Place a colander in a saucepan, bring water to a boil. Seafood is cooked until tender.

When cooking in the microwave, the carcass must be wrapped in a wet towel and squeezed several times so that the surface of the crab is well moistened and steam is released during cooking. Before you put the product in the microwave, each part of it should be wrapped in a plastic shell. This is necessary to prevent the explosion that often occurs with whole crab carcasses when heated without water. The microwave is turned on for 2-3 minutes. If after the end of its work a pronounced aroma is not felt, you need to repeat the process.

What can be cooked from crab meat.

You can cook a lot of dishes from crab meat: the famous salad, sandwiches with crab paste, rolls, soup, crab phalanges in a wok, tartlets and bruschetta with crab meat.

Harm of crab meat and contraindications

Crab meat has only one contraindication: a strong individual intolerance.

How to choose and store crab meat

Crabs can be purchased frozen, live, chilled or ready-made. Of the first three options, the most optimal is the purchase of a live marine or freshwater inhabitant.

Among live crabs, you should choose young and active ones, while they should not be small. Young animals are easy to identify by a dense shell. It is better to give preference to males, they differ from females in a shorter and curved tail under the abdomen.

There should be no damage on the body of the individual. They collect harmful bacteria that can be harmful to humans. In addition, the meat of such an animal will be less tasty.

Important! The pronounced "fishy" smell of the animal indicates a long and possibly improper storage of the product.

If the individual is large and active, but the shell is not very strong, it is also suitable for cooking. The animal could have been caught at the moment of changing the shell, this will not harm and will not affect the taste of the finished meat.

Attention! The presence of spots and plaque on the shell is a reason to refuse the purchase.

Shallow and deep sea crabs have no difference in price and taste.

Crabs can be stored frozen for up to a year. Live specimens are stored in the refrigerator in the vegetable section. It is better not to delay the moment of preparation and do it no later than a few hours after purchase.

Conclusion

The benefits and harms of crab meat depend on the knowledge and care of the cook. It is important to approach the cooking process carefully and responsibly, and the product will retain its benefits and high taste properties.

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