Fish vs Crustaceans
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Crustaceans, crab, blue swimming, lump, pasteurized, refrigerated — 18.6g vs 16.1g 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 | Fish | Crustaceans | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 82.9 g | 78.9 g | +5% |
| Protein | 16.1 g | 18.6 g | -14% |
| Total lipid (fat) | 0.668 g | 0.808 g | -17% |
| Carbohydrate, by difference | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.044 g | — | |
| Fatty acids, total monounsaturated | 0.026 g | — | |
| Cholesterol | 47.4 mg | 114 mg | -58% |
| Vitamins | |||
| Vitamin B-12 — Cobalamin | 1.25 ug | 3.12 ug | -60% |
| Minerals | |||
| Calcium, Ca | 6.59 mg | 111 mg | -94% |
| Iron, Fe | 0.065 mg | 0.632 mg | -90% |
| Magnesium, Mg | 18.0 mg | 43.1 mg | -58% |
| Phosphorus, P | 224 mg | 279 mg | -20% |
| Potassium, K | 245 mg | 235 mg | +4% |
| Sodium, Na | 299 mg | 331 mg | -10% |
| Zinc, Zn | 0.305 mg | 3.48 mg | -91% |
| Copper, Cu | 0.004 mg | 1.09 mg | -100% |
| Manganese, Mn | 0 mg | 0.148 mg | -100% |
| Selenium, Se | 22.8 ug | 45.8 ug | -50% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 66 kcal | 81 kcal | -19% |
| Energy (Atwater Specific Factors) | 70 kcal | 86 kcal | -18% |
| Nitrogen | 2.57 g | 2.98 g | -14% |
| Ash | 1.48 g | 1.88 g | -21% |
| Iodine, I | 114 ug | 44.5 ug | +156% |
| Retinol | 0.923 ug | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.002 g | — | |
| SFA 16:0 (Palmitic acid) | 0.031 g | — | |
| SFA 18:0 (Stearic acid) | 0.010 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.012 g | — | |
| Fatty acids, total polyunsaturated | 0.081 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.001 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.018 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.003 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.054 g | — | |
| Purines | |||
| Purine, adenine | 10.8 mg | 64.5 mg | -83% |
| Purine, guanine | 21.0 mg | 22.5 mg | -7% |
| Purine, hypoxanthine | 74.0 mg | 57.0 mg | +30% |
| Purine, uric acid | 0.100 mg | 32.2 mg | -100% |
| Purine, xanthine | 4.50 mg | 3.70 mg | +22% |
| Purines, total | 110 mg | 148 mg | -25% |
* 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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