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Crab

Background

The origin of eating crab as a delicacy is not well known. It was thought to be originally eaten by the Greeks and Romans, but was not a well-liked meal. Ironically, crab is today regarded as a delicacy and is eaten around the world in a variety of dishes, and for good reason – it not only tastes good, but is full of essential nutrients!

 

Benefits

  • Great source of trace minerals, such as phosphorous and magnesium. These nutrients are important for nerve, muscle and electrolyte balance in the body.
  • A good source of calcium, which is essential for strong bones and teeth, and is used in muscles and other areas of the body.
  • Good source of potassium, which contributes to overall balance in many of the body’s functions, such as blood pressure and fluid levels.
  • Crab is an excellent source of protein and is comparable to other meats like beef, salmon or cod. Protein is essential for the growth, repair and maintenance of body tissues such as muscle, skin, organs, bones and blood.

 

Nutritional value of 100 grams of boiled crab

  • 83 calories
  • 0 g carbohydrate
  • 0 g fibre
  • 18 g protein
  • 7 g fat

 

Did You Know

The majority of crab fishing is done in the fall and winter months from October to January. Therefore the best time to find crab in stores is this period of time and into the months of spring. There are many different kinds of crab available, including blue, red, white, Alaskan and queen. Canada is home to a large population of Snow crab!

 

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