Crustaceans, crayfish, mixed species, wild
Category: Finfish & Shellfish Products Method: Raw
Nutrition Highlights
Serving Size
Calories
65
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 54 (83.2%) |
| Fat | 7.3 (11.1%) |
| Total | 65 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 70 (82.2%) |
| Protein | 14 (16.0%) |
| Ash | 1.1 (1.3%) |
| Fat | 0.8 (1.0%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 20 grams of protein per 3-ounce serving. Protein is important for growth, development, and maintenance of muscle mass
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A good source of vitamin B12, important for energy production and red blood cell formation. One serving provides over 25% of the Daily Value
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Contain minerals like iron, zinc, and selenium. Iron is important for oxygen transport and zinc supports immune function
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Low in calories, with only 80 calories per serving. Can be included in weight management diets when consumed in moderation
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May contain omega-3 fatty acids like EPA and DHA which have anti-inflammatory properties and support heart health
Risks
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Raw crayfish may contain parasites that can cause illness if consumed raw or undercooked. Parasites such as Anisakis are common in crustaceans
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Raw crayfish may contain bacteria such as Salmonella or Listeria that cause food poisoning if consumed raw or undercooked. Proper handling and cooking is needed to kill any pathogens
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Wild caught crayfish may contain higher levels of environmental contaminants like mercury compared to farm raised. People who eat a lot of crustaceans may be at risk of exceeding safe limits of contaminants
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Raw crayfish may trigger allergic reactions in people with shellfish allergies. Cooking does not fully eliminate allergenic proteins
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The nutritional profile of crayfish is generally low compared to other seafood. It is low in omega-3 fatty acids and other nutrients but high in cholesterol and sodium content depending on preparation method
Additional Information
Crustaceans, crayfish, mixed species, wild, raw, are a popular seafood delicacy enjoyed by many around the world. These small freshwater shellfish offer a range of nutritional benefits, but also come with some risks that need to be considered.
Starting with the nutritional benefits, crayfish are a low-calorie source of protein. A 3-ounce (85g) serving of raw crayfish contains approximately 70 calories and provides around 15 grams of protein. Protein is essential for the growth, repair, and maintenance of body tissues, as well as the production of enzymes and hormones. Including crayfish in your diet can help meet your daily protein needs.
Crayfish are also rich in several essential vitamins and minerals. They are particularly high in vitamin B12, which is important for the formation of red blood cells and the maintenance of a healthy nervous system. Additionally, crayfish are a good source of vitamin E, a powerful antioxidant that helps protect cells from damage. They also contain minerals such as zinc, copper, selenium, and phosphorus, which play vital roles in various bodily functions.
Furthermore, crayfish are low in fat and cholesterol, making them a heart-healthy choice. They are an excellent source of omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which have been linked to numerous health benefits. Omega-3 fatty acids are known to reduce inflammation, support brain health, and promote heart health by reducing the risk of cardiovascular diseases.
However, it is important to note that there are also risks associated with consuming raw crayfish. Raw seafood, including crayfish, may contain harmful bacteria and parasites, such as Vibrio and Salmonella. These microorganisms can cause foodborne illnesses, leading to symptoms like nausea, vomiting, diarrhea, and abdominal pain. To minimize the risk of foodborne illnesses, it is recommended to cook crayfish thoroughly before consumption.
Additionally, individuals with shellfish allergies should avoid crayfish altogether, as it can trigger severe allergic reactions. Shellfish allergies are one of the most common food allergies and can cause symptoms ranging from mild itching and hives to life-threatening anaphylaxis. If you have a known shellfish allergy, it is crucial to steer clear of crayfish and other shellfish products.
In conclusion, crayfish, mixed species, wild, raw, offer several nutritional benefits, including being a low-calorie source of protein and rich in vitamins, minerals, and omega-3 fatty acids. However, consuming raw crayfish comes with the risk of foodborne illnesses due to potential bacterial and parasitic contamination. It is also important to note that individuals with shellfish allergies should avoid crayfish altogether. To enjoy the nutritional benefits of crayfish while minimizing risks, it is recommended to cook them thoroughly before consumption.