Imitation crab legs

Seafood

Item Rating: 60/100

1 serving (85 grams) contains 81 calories, 6.6 grams of protein, 0.4 grams of fat, and 12.7 grams of carbohydrates.

Nutrition Information

1 cup (236.1g)

Calories		225
% Daily Value*
Total Fat		1.1 g	1%
	Saturated Fat	0.3 g	1%
	Polyunsaturated Fat	0 g
Cholesterol		47.2 mg	15%
Sodium		1986.1 mg	86%
Total Carbohydrates		35.3 g	12%
	Dietary Fiber	0 g	0%
	Sugars	14.7 g
protein		18.3 g	36%
Vitamin D		0 mcg	0%
Calcium		47.2 mg	3%
Iron		0.8 mg	4%
Potassium		211.1 mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 9 cal (4.4%)

Protein: 73 cal (32.6%)

Carbs: 141 cal (63.0%)

About Imitation crab legs

Imitation crab legs, also known as surimi, are a processed seafood product designed to resemble real crab meat. Originating in Japan during the 1970s, surimi uses finely pulverized white fish, such as pollock, blended with starch, egg whites, and flavorings to achieve a texture and taste similar to crab. They are popular in various cuisines, such as sushi rolls, salads, and seafood dishes. Imitation crab legs are low in fat and calories, typically offering around 100 calories, 1g of fat, and 15g of protein per serving of approximately 85 grams. However, due to their high sodium content, they may not be ideal for individuals who require low-sodium diets.

Health Benefits

• Low calorie content makes imitation crab a weight-friendly option for those managing caloric intake.
• High protein content (about 15g per serving) supports muscle repair and maintenance.
• Omega-3 fatty acids from the fish base contribute to heart and brain health.

Dietary Considerations

Allergens: Contains fish, eggs, shellfish-like flavoring

Suitable for: Low-fat diets, pescatarian diets

Not suitable for: Vegan diets, gluten-free diets (if containing wheat protein), low-sodium diets

Selection and Storage

Store imitation crab in an airtight container or its original packaging in the refrigerator and consume within 3 to 4 days of opening. It can also be frozen for up to 2 months.

Common Questions About Imitation crab legs Nutrition

Is imitation crab high in protein?

Imitation crab is relatively low in protein compared to real crab. A 3-ounce serving contains about 6-7 grams of protein, which is much less than the 20 grams found in real crab. It is not a significant source of protein and should be paired with other protein-rich foods if needed.

Can I eat imitation crab on a keto diet?

Imitation crab is not ideal for a keto diet due to its carbohydrate content. A 3-ounce serving contains around 13-14 grams of carbs, which can quickly add up if you're following the strict carb limits of a ketogenic diet. Consider alternatives like real crab or other low-carb seafood options.

Is imitation crab healthy, and are there any concerns?

Imitation crab can be part of a balanced diet, as it is low in fat and calories, providing about 80 calories per 3-ounce serving. However, it is often heavily processed and contains additives like preservatives, artificial flavors, and high sodium (around 500 mg per serving). People with shellfish allergies should also check labels carefully as some imitation crab products may still contain shellfish components.

What is a recommended serving size for imitation crab?

A single serving of imitation crab is typically about 3 ounces, which provides approximately 80 calories, 6-7 grams of protein, and 13-14 grams of carbs. This serving size is appropriate as a snack, in sushi rolls, or as part of a salad or other dish.

How does imitation crab compare to real crab?

Imitation crab is less nutritious than real crab. Real crab is high in protein (around 20 grams per 3 ounces) and rich in vitamins and minerals like vitamin B12 and zinc, while imitation crab has lower protein content and is more processed, containing added fillers and carbohydrates. However, imitation crab is more affordable and can be a convenient substitute in recipes.

Data Sources & Scientific References