Crustaceans, crab, alaska king, cooked, moist heat

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
77550			Water
19350			Protein
1850			ASH, TOTAL
1540			Total lipid (fat)
295			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
118			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
89			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
87			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
43			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
41			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
38			FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
31			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
20			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
19			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
15			FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
15			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
14			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)