The most obtained and sold species is the red king crab (Paralithodes camtschaticus). According to the Alaska Seafood Marketing Institute, the best king of crab meat is in the legs. Unlike other crabs, king crabs have only six legs (instead of eight).
The body of the crab offers little meat and, for the most part, is used for canning. King crabs were abundant until the mid-1980s.
At that time came a shortage caused by changes in water temperature and other ecological conditions. The cost has increased dramatically since then and they are less affordable.
One Alaskan king crab legs (134 g) cooked and served alone provides 130 calories, 2.1 g fat, 0.2 g submerged fat, and zero trans fat, starch, sugar, and dietary fiber.
A leg of the serving size mentioned above provides about 26g of protein, making it an excellent source of protein, but it’s much leaner than a similar measure of meat.
Although king crab is a source of cholesterol, containing around 71mg per serving, it should be avoided as the trans and soaked fats (not found in king crab legs) have a distinctly negative effect on the blood. cholesterol levels
The vast majority of the fat in a king crab leg is heart-healthy unsaturated fat (0.2 grams monounsaturated fat and 7 g polyunsaturated fat).
King crab is rich in a class of essential polyunsaturated fats known for their medical benefits and found in all fish: omega-3 unsaturated fats.
One serving provides 614 mg of omega-3 unsaturated fats, making it an incredible nutritional hotspot for this supplement.
According to the American Heart Association, omega-3 unsaturated fats soothe and help prevent low-density lipoprotein (LDL or “terrible”) cholesterol from sticking to the walls of your veins.
Like other types of fish, king crab legs are thicker, making them a good nutritious choice.
They are a decent nutritional source of nutrient C, offering 10.2 g per serving, or 13.5% of the recommended daily allowance (RDA), 68.3 mcg of folate, or 17% of the RDA, and about an incredible 15.4 mcg of the nutrient B12, or in excess of 200 percent of the RDA.
Nutrient C helps heal wounds and strengthens the immune system, and folate and nutrient B12 are essential for the formation of red platelets, among other functions.
King crab legs are a wonderful sustenance source of magnesium, phosphorous, selenium, zinc and copper.
One leg offers 84 mg of magnesium or 20 percent of the RDA; 375 mg of phosphorus, or more than 50 percent of the RDA; 53.5 mcg of selenium and 10.2 mg of zinc, nearly 100% of the RDA for each; and 1.6 mg of copper, or about 75 percent of the RDA.
These minerals perform a variety of functions in the body, including protein and red platelet development, bone health, and safe structural work.
Tragically, king crab legs are high in sodium, as they are varieties of saltwater animals. One leg contains more than 1,400 mg of sodium, so those watching their sodium intake should eat king crab legs with a caveat.
A serving of a crab leg is about 134 g or 4.7 oz. contains 130 calories. Pack a serving of crab legs into a healthy dinner estimated at a perfect world of 300 to 600 calories by pairing it with a steamed vegetable, such as kale or carrots, and nutritious cereals.
A serving of crab legs provides you with 25.9 g of protein, much of the 46 to 56 g of protein recommended for daily consumption.
These are some of the main and basic reasons why king crabs are good for your health, as we can see that they provide various benefits to the body in the form of minerals and vitamins. This type of food is mainly eaten in Western countries.