Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 95 kCal | 1684 kCal | 5.6% | 5.9% | 1773 g |
| Proteins | 7.62 g | 76 g | 10% | 10.5% | 997 g |
| Fats | 0.46 g | 56 g | 0.8% | 0.8% | 12174 g |
| Carbohydrates | 14.5 g | 219 g | 6.6% | 6.9% | 1510 g |
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 2.6% | 4000 g |
| Water | 74.66 g | 2273 g | 3.3% | 3.5% | 3044 g |
| Ash | 2.26 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.1% | 5000 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 4.6% | 2250 g |
| Vitamin B4, choline | 13 mg | 500 mg | 2.6% | 2.7% | 3846 g |
| Vitamin B6, pyridoxine | 0.13 mg | 2 mg | 6.5% | 6.8% | 1538 g |
| Vitamin B12, cobalamin | 0.57 μg | 3 μg | 19% | 20% | 526 g |
| Vitamin E, alpha tocopherol, TE | 0.17 mg | 15 mg | 1.1% | 1.2% | 8824 g |
| gamma Tocopherol | 0.1 mg | ~ | |||
| tocopherol | 0.04 mg | ~ | |||
| Vitamin K, phylloquinone | 0.4 μg | 120 μg | 0.3% | 0.3% | 30000 g |
| Vitamin PP, NE | 0.62 mg | 20 mg | 3.1% | 3.3% | 3226 g |
| Betaine | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 90 mg | 2500 mg | 3.6% | 3.8% | 2778 g |
| Calcium, Ca | 13 mg | 1000 mg | 1.3% | 1.4% | 7692 g |
| Magnesium, Mg | 43 mg | 400 mg | 10.8% | 11.4% | 930 g |
| Sodium, Na | 529 mg | 1300 mg | 40.7% | 42.8% | 246 g |
| Sulfur, S | 76.2 mg | 1000 mg | 7.6% | 8% | 1312 g |
| Phosphorus, P | 282 mg | 800 mg | 35.3% | 37.2% | 284 g |
| Trace Elements | |||||
| Iron, Fe | 0.39 mg | 18 mg | 2.2% | 2.3% | 4615 g |
| Manganese, Mn | 0.011 mg | 2 mg | 0.6% | 0.6% | 18182 g |
| Copper, Cu | 32 μg | 1000 μg | 3.2% | 3.4% | 3125 g |
| Selenium, Se | 22.3 μg | 55 μg | 40.5% | 42.6% | 247 g |
| Zinc, Zn | 0.33 mg | 12 mg | 2.8% | 2.9% | 3636 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.25 g | max 100 г | |||
| Glucose (dextrose) | 2.68 g | ~ | |||
| sucrose | 2.95 g | ~ | |||
| fructose | 0.62 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.488 g | ~ | |||
| valine | 0.286 g | ~ | |||
| Histidine * | 0.156 g | ~ | |||
| Isoleucine | 0.23 g | ~ | |||
| leucine | 0.607 g | ~ | |||
| lysine | 0.707 g | ~ | |||
| methionine | 0.261 g | ~ | |||
| threonine | 0.285 g | ~ | |||
| tryptophan | 0.075 g | ~ | |||
| phenylalanine | 0.26 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.432 g | ~ | |||
| Aspartic acid | 0.894 g | ~ | |||
| glycine | 0.276 g | ~ | |||
| Glutamic acid | 1.438 g | ~ | |||
| Proline | 0.328 g | ~ | |||
| serine | 0.457 g | ~ | |||
| tyrosine | 0.219 g | ~ | |||
| Cysteine | 0.08 g | ~ | |||
| Sterols | |||||
| Cholesterol | 20 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 0.008 g | max 1.9 г | |||
| monounsaturated trans fats | 0.008 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.216 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.002 g | ~ | |||
| 10: 0 Capric | 0.002 g | ~ | |||
| 12: 0 Lauric | 0.017 g | ~ | |||
| 14: 0 Myristic | 0.018 g | ~ | |||
| 15: 0 Pentadecanoic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.106 g | ~ | |||
| 17: 0 Margarine | 0.002 g | ~ | |||
| 18: 0 Stearin | 0.047 g | ~ | |||
| 20: 0 Arachinic | 0.002 g | ~ | |||
| 22: 0 Begenic | 0.001 g | ~ | |||
| 24: 0 Lignoceric | 0.018 g | ~ | |||
| Monounsaturated fatty acids | 0.275 g | min 16.8 г | 1.6% | 1.7% | |
| 16: 1 Palmitoleic | 0.014 g | ~ | |||
| 16: 1 cis | 0.009 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.113 g | ~ | |||
| 18: 1 cis | 0.121 g | ~ | |||
| 18: 1 trans | 0.008 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.005 g | ~ | |||
| 22: 1 cis | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.143 g | from 11.2 to 20.6 | 1.3% | 1.4% | |
| 18: 2 Linoleic | 0.012 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.089 g | ~ | |||
| 18: 3 Linolenic | 0.005 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.008 g | ~ | |||
| Omega-3 fatty acids | 0.037 g | from 0.9 to 3.7 | 4.1% | 4.3% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.001 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.028 g | ~ | |||
| Omega-6 fatty acids | 0.089 g | from 4.7 to 16.8 | 1.9% | 2% |
The energy value is 95 kcal.
- 3 oz = 85 g (80.8 kCal)
Surimi crab meat (artificial), crab sticks rich in vitamins and minerals such as: vitamin B12 – 19%, phosphorus – 35,3%, selenium – 40,5%
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 95 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Crab meat from surimi (artificial), crab sticks, calories, nutrients, useful properties Crab meat from surimi (artificial), crab sticks