THE NUTRITIONAL VALUE OF CRABS: THE NUTRITIONAL VALUE OF CRABS IS VERY RICH, THEY CONTAIN MULTIPLE VITAMINS IN CRAB MEAT, ALL CONTAINING MORE VITAMIN A THAN IN OTHER AQUATIC ANIMALS, AND THEY CONTAIN BETWEEN 5 AND 6 TIMES MORE VITAMIN B2 THAN MEAT, 6 TO 10 TIMES MORE THAN FISH AND 2 TO 3 TIMES MORE THAN EGGS. IT ALSO CONTAINS HIGHER VITAMIN B1 AND PHOSPHORUS THAN AVERAGE FISH. IN GENERAL, 17.5 G OF PROTEIN, 2.8 G OF FAT, 126 MG OF CALCIUM, 182 MG OF PHOSPHORUS AND 2.8 MG OF IRON ARE PRESENT IN THE EDIBLE PART OF EVERY 100 G CRAB. IN ADDITION TO THE ABUNDANCE OF CALCIUM, CRAB SHELLS CONTAIN CRAB ERYTHROBIN, CRAB CEDAR, ETC. RECENT STUDIES HAVE FOUND THAT CRAB EATING IS ALSO RESISTANT TO TUBERCULOSIS, AND THAT CRAB EATING CAN BE OF GREAT HELP IN REHABILITATING TUBERCULOSIS。
