| back to USDA Nutrition Index |
 |
Crustaceans, crab, alaska king, cooked, moist heat |
|
 |
Crustaceans, crab, alaska king, cooked, moist heat (USDA#15137) |
| Serving Size 1 leg |
 |
 |
 |
| Water 77g |
 |
| Calories 97 |
 |
| Energy 406kj |
 |
| Protein 19g |
 |
| Total Fat 1g |
 |
| Ash 1g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 59mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 63mg |
 |
| Phosphorus, P 280mg |
 |
| Potassium 262mg |
 |
| Sodium 1072mg |
 |
| Zinc, Zn 7mg |
 |
| Copper, Cu 1mg |
 |
| Manganese, Mn 4mg |
 |
| Selenium, Se 40mcg |
 |
| Vitamin C, total ascorbic acid 7mg |
 |
| Thiamin 5mg |
 |
| Riboflavin 0mg |
 |
| Niacin 1mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 51mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 51mcg |
 |
| Folate, DFE 51mcg_DFE |
 |
| Vitamin B-12 11mcg |
 |
| Vitamin A, IU 29IU |
 |
| Vitamin A, RAE 9mcg_RAE |
 |
| Retinol 9mcg |
 |
| Fatty acids, total saturated 0g |
 |
| 10:0 3g |
 |
| 12:0 4g |
 |
| 14:0 1g |
 |
| 16:0 8g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 16:1 undifferentiated 4g |
 |
| 18:1 undifferentiated 8g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 3g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:4 1g |
 |
| 20:4 undifferentiated 4g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 53mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 2g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Crustaceans, crab, alaska king, cooked, moist heat usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
 |
|
|
 |
|
 |
| Pasta salad made with Creamy Italian Dressing instead of mayonnaise gives this dish a great tangy and pleasing flavor. |
|
 |
|
|
 |
|
 |
| Lightly coat chicken, pork or fish with mayonnaise. Add pepper, lemon, fennel or other spice to taste. Wrap in tin foil, and then grill as usual for a TENDER, MOIST entree. |
|
 |
 |
 |
|
 |
| A crunchy appetizer that is perfect throughout the year as a flavorful addition to any menu. |
|
 |
 |
 |
|
 |
| Rich in flavor, this small stuffed dumpling can be served as an appetizer or a main dish accompanied with a favorite dipping sauce. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A variety of crab appropriately named because it is the largest of all crabs. There are red, blue, and brown varieties, which are found mainly in the North Pacific and Bering ... |
|
 |
|
|
 |
|
 |
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
 |
|
|
 |
|
 |
| A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock. It has a slender body that is olive green to brownish in color ... |
|
 |
|
|
 |
|
 |
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
 |
|
|
 |
|
 |
| A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations. The King Cake arrived in New Orleans with the first French ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|