Cheese vs Crustaceans
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Crustaceans, crab, blue swimming, lump, pasteurized, refrigerated is higher in more vitamins & minerals
Calories (kcal)
Cheese 375
Crustaceans —
Protein (g)
Cheese 17.5
Crustaceans 18.6
Carbs (g)
Cheese 6.35
Crustaceans 0
Fat (g)
Cheese 31.1
Crustaceans 0.808
Fiber (g)
Cheese —
Crustaceans —
Quick answers
Which has more protein?
Crustaceans, crab, blue swimming, lump, pasteurized, refrigerated — 18.6g vs 17.5g per 100g.
Which is more nutrient-dense?
Crustaceans, crab, blue swimming, lump, pasteurized, refrigerated scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cheese | Crustaceans | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 375 kcal | — | |
| Macronutrients | |||
| Water | 39.5 g | 78.9 g | -50% |
| Protein | 17.5 g | 18.6 g | -6% |
| Total lipid (fat) | 31.1 g | 0.808 g | +3751% |
| Carbohydrate, by difference | 6.35 g | 0 g | |
| Sugars, Total | 3.76 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 17.7 g | — | |
| Fatty acids, total monounsaturated | 6.62 g | — | |
| Fatty acids, total trans | 1.01 g | — | |
| Cholesterol | — | 114 mg | |
| Vitamins | |||
| Vitamin B-12 — Cobalamin | — | 3.12 ug | |
| Minerals | |||
| Calcium, Ca | 508 mg | 111 mg | +358% |
| Iron, Fe | 0.240 mg | 0.632 mg | -62% |
| Magnesium, Mg | 25.0 mg | 43.1 mg | -42% |
| Phosphorus, P | 380 mg | 279 mg | +36% |
| Potassium, K | 173 mg | 235 mg | -26% |
| Sodium, Na | 1600 mg | 331 mg | +383% |
| Zinc, Zn | 2.45 mg | 3.48 mg | -30% |
| Copper, Cu | 0.042 mg | 1.09 mg | -96% |
| Manganese, Mn | 0.018 mg | 0.148 mg | -88% |
| Selenium, Se | — | 45.8 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 375 kcal | 81 kcal | +363% |
| Energy (Atwater Specific Factors) | 373 kcal | 86 kcal | +334% |
| Energy | 1570 kj | — | |
| Nitrogen | 2.74 g | 2.98 g | -8% |
| Total fat (NLEA) | 26.6 g | — | |
| Ash | 5.57 g | 1.88 g | +196% |
| Sucrose | 0 g | — | |
| Glucose | 0.010 g | — | |
| Fructose | 0 g | — | |
| Lactose | 3.62 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0.120 g | — | |
| Iodine, I | 54.1 ug | 44.5 ug | +22% |
| Retinol | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.656 g | — | |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.526 g | — | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.327 g | — | |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.759 g | — | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.856 g | — | |
| SFA 14:0 (Myristic acid) | 2.75 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.295 g | — | |
| SFA 16:0 (Palmitic acid) | 8.30 g | — | |
| SFA 17:0 (Margaric acid) | 0.172 g | — | |
| SFA 18:0 (Stearic acid) | 3.02 g | — | |
| SFA 20:0 (Arachidic acid) | 0.041 g | — | |
| SFA 21:0 | 0.004 g | — | |
| SFA 22:0 (Behenic acid) | 0.016 g | — | |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.008 g | — | |
| MUFA 12:1 | 0.016 g | — | |
| MUFA 14:1 c | 0.215 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.367 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.052 g | — | |
| MUFA 17:1 c | 0.052 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.90 g | — | |
| MUFA 20:1 c | 0.049 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | — | |
| MUFA 22:1 n-9 | 0.002 g | — | |
| MUFA 22:1 n-11 | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | — | |
| Fatty acids, total polyunsaturated | 1.23 g | — | |
| PUFA 18:2 c | 1.06 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.936 g | — | |
| PUFA 18:2 CLAs | 0.123 g | — | |
| PUFA 18:3 c | 0.153 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.143 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.010 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.005 g | — | |
| PUFA 20:2 c | 0.006 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.006 g | — | |
| PUFA 20:3 c | 0.035 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 22:3 | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.042 g | — | |
| PUFA 20:4c | 0.042 g | — | |
| PUFA 20:5c | 0.009 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.009 g | — | |
| PUFA 22:2 (Docosadienoic acid) | 0.002 g | — | |
| PUFA 22:5 c | 0.017 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.007 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.017 g | — | |
| PUFA 22:6 c | 0.001 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.001 g | — | |
| Fatty acids, total trans-monoenoic | 0.832 g | — | |
| TFA 14:1 t | 0.047 g | — | |
| TFA 16:1 t | 0.087 g | — | |
| TFA 18:1 t | 0.698 g | — | |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| Fatty acids, total trans-dienoic | 0.175 g | — | |
| TFA 18:2 t not further defined | 0.175 g | — | |
| Fatty acids, total trans-polyenoic | 0.003 g | — | |
| TFA 18:3 t | 0.003 g | — | |
| Purines | |||
| Purine, adenine | 2.30 mg | 64.5 mg | -96% |
| Purine, guanine | 3.30 mg | 22.5 mg | -85% |
| Purine, hypoxanthine | 1.30 mg | 57.0 mg | -98% |
| Purine, uric acid | 0.112 mg | 32.2 mg | -100% |
| Purine, xanthine | 0.100 mg | 3.70 mg | -97% |
| Purines, total | 7.00 mg | 148 mg | -95% |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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