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Boiled Crawfish Nutritional Information

author image Janet Renee, MS, RD
Janet Renee is a clinical dietitian with a special interest in weight management, sports dietetics, medical nutrition therapy and diet trends. She earned her Master of Science in nutrition from the University of Chicago and has contributed to health and wellness magazines, including Prevention, Self, Shape and Cooking Light.
Boiled Crawfish Nutritional Information
A plate of boiled crawfish, potatoes, and corn on the cob. Photo Credit ALDodson/iStock/Getty Images

Crayfish are a staple of Southern cuisine. Resembling small lobsters, they average 3 inches in length and inhabit freshwater lakes and streams. People in some parts of the United States call them crawfish. The nutrients available in crawfish are similar to those in other shellfish, such as shrimp and crab. People typically boil crawfish with vegetables such as corn, potatoes and onions and enjoy it over rice.

Small but Nutrient-Dense

Crawfish is packed with protein and contains no carbohydrates. A 5-ounce serving of crawfish contains close to 25 grams of protein. Crawfish is rich in minerals such as calcium, magnesium, iron and especially phosphorous and potassium. They are low in saturated fat and total fat, with a 5-ounce serving containing less than 1/2 gram of saturated fat. Like some seafood, crawfish is high in cholesterol. A 5-ounce serving contains close to 200 milligrams. This is something to pay attention to if you are following a restricted-cholesterol diet

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