3.32 mg zinc, 2.99 mg vitamin E, 2.5 mg nicotinic acid,1.67 mg copper,1.6 mg iron, 0.18 mg manganese, 0.1mg riboflavin, 0.01mg thiamine.
Extended data
Precautions:
After the death of crab, its rigidity period and autolysis period are greatly shortened. Bacteria in crabs will multiply rapidly and spread to crab meat. Under weak acid conditions, bacteria will decompose amino acids in crabs and produce a large number of histidine and histidine-like substances. Group A ammonia can cause allergic food poisoning, while group A ammonia can cause vomiting, abdominal pain and diarrhea.
Don't drink tea while eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea will solidify some components of crab, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
At the same time, crabs should not be eaten with persimmons, because tannic acid and other ingredients in persimmons will coagulate crab meat protein, and the coagulated substances will ferment and rot in the intestines for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause lithiasis.
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